Nutrition per serving may change if servings are adjusted.
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
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.
164 calories;9 g fat(1 g sat); 5 g fiber; 20 g carbohydrates; 7 g protein; 125 mcg folate; 0 mg cholesterol; 8 g sugars; 4 g added sugars; 1,228 IU vitamin A; 157 mg vitamin C; 105 mg calcium; 2 mg iron; 205 mg sodium; 634 mg potassium
Vitamin C (262% daily value), Folate (31% dv), Vitamin A (25% dv)