Nutrition Spotlight
Broccoli is among the most filling vegetables that you can eat and one of the easiest ones to cook. Steamed, just with lemon juice and olive oil. Its simplicity and its distinct taste equal vegetable perfection.
But it’s also one of the most nutritious ones that you can find during the winter months. It is a rich source of Vitamin C, which we particularly need in winter, in order to boost our immune system and keep colds and viruses away. Broccoli’s high content in Vitamin C also makes it the perfect side dish for iron-containing foods, because it helps to boost iron absorption. When paired with this lemon and tahini sauce, this function is maximized, as lemon juice is also rich in Vitamin C and tahini is a very good plant-based source of iron.
How to cut broccoli
First, using a sharp knife cut the stem off. You can use a peeler or knife to remove the outer layer and slice the rest of the stem in thin to medium-thickness slices. Alternatively, you can store the stem in the fridge or freezer and use it in vegetable broths. Cut the rest of the broccoli in bite-sized florets.
How to roast broccoli
Broccoli’s edges are tender and very sensitive to heat. They burn easily and that’s why I don’t like roasting broccoli in very high temperatures like others do. Also, I never use the fan in my oven when I roast vegetables and especially broccoli. The dry air dehydrates it too quickly and its edges get browned before it has a chance to become tender. A conventional oven is much more preferable for roasting vegetables.
Roasted Broccoli with Lemon and Tahini sauce
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
Ingredients
- 2 medium heads broccoli, cut into bite-sized florets (stems peeled and sliced if used)
- Zest from one medium-sized lemon
- 2 tbsp olive oil
For the lemon & tahini sauce
- 1 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 garlic clove, crushed (or ½ tsp dried garlic)
Instructions
- Preheat oven to 400° F / 200 ° C. Line a baking sheet with 1 parchment paper.
- Place the broccoli florets in a bowl and add olive oil and lemon zest. Toss them together until the broccoli is well coated.
- Spread them evenly on the baking sheet. Roast broccoli for approximately 30 minutes or until the edges start turning brown and it is crisp but tender.
- In a small bowl, combine the sauce ingredients and mix with a fork until they form a smooth sauce. If it is too thick, you can dilute it with a little water until desired consistency is reached.
- Drizzle the sauce over the roasted broccoli and serve.
NOTES
- If you think the sauce is too sour or too lemony for your own taste, you can use half the quantity of lemon juice. Also, if the texture of the sauce is too thick, you can dilute it with a little water.
- There is no added salt to this recipe so that the pure, natural flavors of tahini and lemon can be tasted to the maximum. But feel free to add if you try it.
