Roasted Broccoli with Garlicky Tahini Sauce

Roasted Broccoli with Garlicky Tahini Sauce

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From: Diabetic Living Magazine, Fall 2018

Roasting the broccoli results in crisp edges and a just-tender bite, the perfect texture to pair with a creamy tahini sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Position a rack in bottom third of oven; preheat to 500°F. Set a large rimmed baking sheet on the rack to preheat.
  2. 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.
  3. Arrange the broccoli in a single layer on the hot pan. Roast until tender and starting to brown, 9 to 10 minutes.
  4. 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.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (262% daily value), Folate (31% dv), Vitamin A (25% dv)
  • Carbohydrate Servings:

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