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Roasted Broccoli with Garlicky Tahini Sauce
“Roasting the broccoli results in crisp edges and a just-tender bite, the perfect texture to pair with a creamy tahini sauce.”
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
1Position a rack in bottom third of oven; preheat to 500°F. Set a large rimmed baking sheet on the rack to preheat.
2Cut 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.
3Arrange the broccoli in a single layer on the hot pan. Roast until tender and starting to brown, 9 to 10 minutes.
4Whisk 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.