Roasted Broccoli With Tahini Garlic Sauce Food

ROASTED BROCCOLI WITH TAHINI RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• On a parchment paper-lined baking sheet, cover broccoli in olive oil and toss to coat evenly.
• Season with salt and lemon zest and roast for 10-12 minutes or until lightly browned.
• Serve with tahini sauce.
• Enjoy!

ROASTED BROCCOLI WITH TAHINI GARLIC SAUCE

Steps:

• In a mortar and pestle mash the garlic clove to a purée with a generous pinch of salt. Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.
• Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total. Remove from the oven and transfer to a platter or to individual serving plates. Drizzle on the tahini sauce and serve, or serve the tahini sauce in small bowls for dipping.

ROASTED BROCCOLI WITH TAHINI YOGURT

Steps:

• Trim the ends of 1 1/4 pounds broccoli and quarter the stalks lengthwise. Toss with olive oil and salt. Roast cut-side down on a preheated baking sheet at 450˚ F, flipping once, until browned and tender, about 30 minutes. Whisk together 3/4 cup plain yogurt, 2 tablespoons each tahini and lemon juice, 1 grated garlic clove and a pinch of salt; spoon over the broccoli. Sprinkle with ground sumac and chopped scallions, dill and cilantro.

ROASTED BROCCOLI WITH GARLIC

Steps:

• Preheat oven to 450 degrees F.
• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve warm.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

GARLIC ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss broccoli and garlic together in a large bowl. Drizzle olive oil over the broccoli; toss to coat. Spread broccoli and garlic onto a baking sheet; season with onion powder, salt, and black pepper.
• Roast in preheated oven for 10 minutes, turn, and continue roasting until beginning to char, about 10 minutes more.

GARLIC TAHINI SAUCE

Steps:

• In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
• Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
• Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.