Instead of frying, just roast these tasty little florets a high temperature for a crispy broccoli piece that has tons of crunch with a lot less oil. Sometimes it’s just a matter of getting creative with our vegetables to keep things interesting!! This dish goes wonderfully with a drizzle of a mediterranean style dressing of tahini-garlic-lemon.
Broccoli is a powerhouse of nutrients and is part of the cruciferous vegetable family, known to benefit the liver’s natural detoxification process and help prevent certain cancers. Broccoli is packed with phytochemicals including carotenoids, kaemferol flavonoids, and potent antioxidants such as sulforaphane and lutein to scavenge free radicals and reduce oxidative stress. Broccoli is also high in vitamin E, Vitamin A, Vitamin C, fiber and even some protein and iron. Broccoli’s high fiber content aids in digestion and also helps to reduce cholesterol. Broccoli is a wonderful anti-inflammatory food and has been shown to be helpful for those suffering from arthritis. This green veggie has endless health benefits. However, for those on blood thinning medications it is important to note the high Vitamin K content that may pose interactions with these drugs.
ROASTED BROCCOLI w/ TAHINI SAUCE
2 Head Broccoli
- 1 Tbsp Olive Oil
- Salt to taste (preferably kosher salt)
- Pepper to taste
- 1-2 Lemons, squeezed
- 1 clove garlic, minced
- 2 Tbsp-1/3 c sesame tahini
- 2 Tbsp water
- black pepper
- salt to taste
- Heat your oven 450F.
- Line a baking sheet with aluminum foil/parchment.
- Slice broccoli into florets. Toss onto baking pan and drizzle in olive oil, salt, pepper. Toss well to combine. Bake in ovenfor 15-20 minutes - shaking/turning halfway through.
- Meanwhile prepare your sauce: in a small bowl, add tahini and garlic. Whisk in lemon juice and water until sauce has a thick consistency. Taste and adjust with salt/pepper.
- Drizzle tahini sauce over roasted broccoli.