Broccoli was one of my favourite foods as a kid. I think I was destined to be a vegetarian.
And you know, there’s still nothing wrong with a lovely steamed stalk of broccoli. It’s a wonderful side dish. But I do like trying new things occasionally.
As anyone that follows my Instagram probably knows, I love throwing a ton of veg on a baking sheet and putting it in a really hot oven for a bit until an entire dinner is instantly ready. It’s so easy, and I’m a huge fan of the natural flavours of vegetables (helped with a little sea salt and pepper, of course).
But broccoli needs a little extra care. The first time I tried adding it to the ol’ veggie tray, I put it on at the beginning along with the sweet potatoes and cauliflower. The poor little florets on the broccoli turned into crispy dust.
So now, I have methods.
About ten minutes after putting the other veggies in, I’ll add the broccoli. I’ll also wash it and toss it in a little bit of olive oil (and whatever spices I’m using) so that it’s not dry. And I’ll check the tray a couple of times so I can save the little broccolis in case of emergency.
This might sound like a lot of babysitting for an easy dinner, but since I bake them at a high heat (the roasting oven of the Aga, which I believe is about 400 degrees Fahrenheit) they probably shouldn’t be left too unattended to begin with.
Also, I’m usually so excited to eat that I’m hovering around the stove anyway.
But even with so many lovely veggies at our disposal, sometimes its nice to showcase just one. And the humble broccoli is a wonderful side dish for so many things – pasta, rice, beans, whatever. So many different cultures use it. You can’t go wrong.
With this recipe, you can jazz up your regular (but wonderful) roasted broccoli with a nutty and fresh dressing made from tahini and lemon juice. It’s pretty simple but really lovely, and don’t feel like you need to stick to pouring it over broccoli – it’s wonderful on salads, veggie bowls, or stir fry!
Roasted Broccoli and Lemon Tahini Dressing
- 1 head of broccoli
- 2 tbsp olive oil
- pinch sea salt
- fresh black pepper
- 1/2 cup tahini
- 1/2 lemon
- 2 tbsp water
- salt and pepper
Divide up the broccoli florets and wash. In a bowl, toss them with the olive oil, sea salt, and freshly cracked black pepper.
In an oven heated to approx. 400 degrees F, bake the broccoli on a baking sheet. Check after 10 minutes and turn over if browning. Take out after 5 more minutes, or when tender.
For the dressing, put the tahini in a bowl. Juice half a lemon, being careful to exclude any seeds, and add to the bowl with the water. Whisk until it reaches a pourable dressing consistency, adding more water if necessary. Add salt and pepper to taste.
To serve, plate the broccoli and drizzle with the tahini dressing. Top with black or white sesame seeds if desired.