Recipe of the Week: Roasted Broccoli & Tahini Sauce

Recipe of the Week: Roasted Broccoli & Tahini Sauce

We all know we need to eat more veggies, but sometimes, we just don't want to...

This is mainly because of our lack of imagination. There are so many ways to fit your servings of vegetables into meals you already enjoy- you just have to experiment a little!

If you're looking for a crunchy snack that also doubles as a serving of vegetables, try this recipe out! Even better is you use the whole broccoli and not just the florets. Can we get some applause for this "resourcefulness" :)

Courtesy of: EatingWell.com

Servings (1.5 cups): 4

 

What you'll need...

  • 1½ pounds broccoli
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground pepper
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • ½ teaspoon ground coriander
  • ⅓ cup thinly sliced scallions
  • ⅓ cup coarsely chopped cilantro
  • 1 teaspoon toasted sesame seeds

Instructions:

  • Position a rack in bottom third of oven; preheat to 500°F. Set a large rimmed baking sheet on the rack to preheat.
  • Cut broccoli florets into 1-inch pieces. Peel tough outer layer from the broccoli stalks, cut the peeled stalks into 2-inch-long pieces, then slice into ½-inch-thick planks. Toss the broccoli with oil and pepper in a large bowl.
  • Arrange the broccoli in a single layer on the hot pan. Roast until tender and starting to brown, 9 to 10 minutes.
  • Whisk tahini, lemon juice, honey, soy sauce, garlic and coriander in a large bowl. Add the broccoli, scallions and cilantro and toss to coat. Sprinkle with sesame seeds.

 

One Serving Equals: 164 calories, 9g fat, 5g fiber, 20g carbs, 7g protein, 8g sugar, and 205mg sodium.

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