I have a memory oh so vivid of tiny child Kyla at an Auntie’s table being cajoled into eating broccoli. Sitting there, arms crossed, frown carefully creased into what I hoped was a menacing leer; with one eye squinting up at whoever was trying to convince me that this so-called “broccoli” was delicious. Hah. I was no fool: this wasn’t macaroni, fish sticks OR cinnamon-sugar toast.
It wasn’t until an older cooler wiser cousin sat beside me and told me the secret: teensy people lived in these mini green trees and you could name them after people you didn’t like and then gobble them up like an ogre. SOLD. I crunched and I munched and I ate the whole plate.
If you prefer a less barbarous route — this simple but flavor-packed recipe is a good alternative. Don’t be afraid of fish sauce, I know it smells a tad strong, but it delivers. It adds this instant umami oomph that would take seven additional ingredients to replicate.
The broccoli comes out caramelized and fragrant, with the tahini dressing a sweet and tangy partner to balance out all the savory. Add whatever base you choose — noodles, wild rice, salad — and you’ve got yourself a week’s worth of lunches to be excited about.
Roasted Broccoli with Fish Sauce & Honey-Tahini Dressing
Ingredients
For the Broccoli:
- 1 LB broccoli about 2 large heads
- 5 cloves garlic coarsely chopped
- 1 small red chile diced (or sub hefty pinch chile flakes)
- 1 TB fish sauce
- 1 TB soy sauce
- 1 tsp ground or fresh ginger
For the Tahini Dressing: (makes 1/2 cup)
- 1/4 cup tahini
- 2 TB honey
- 1 TB rice vinegar
- 2 tsp sesame oil
- 1 lime juiced, add half at a time and taste as you go
- brown rice, other grain, noodles, salad, get funky for serving
Instructions
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PREHEAT OVEN TO 400*
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Rinse and separate the broccoli into florets. Trim the stalks but leave them long.
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Swish-swish a large baking tray with olive or coconut oil.
Add the florets, garlic and chile to a large bowl. Stir in soy sauce, fish sauce, and ginger. Toss to coat everything evenly. You really don't need salt, I know we all love salt but don't compulsively add it here.
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Dump contents onto the oiled tray and spread out. Roast in the oven (top-rack) 15-20 minutes -- cooked through but still springy and crunchy.
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While the broccoli is roasting -- whisk all the contents for the dressing together in a small bowl. Add 1 tsp -1 TB water to thin to dressing status. Season with salt.
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Once the broccoli has roasted and the dressing been whisked -- assemble as you see fit. Add the roasty veg to whatever lovely grain bowl you've artfully crafted and then swirl spoonfuls of dressing on top.
Eat immediately
Stay Curious.
Ha ha – I read the broccoli trees story. Very imaginative cousin you had! I probably made the most boring broccoli ever – which prolly caused you to grow up and find ways to make broccoli better!
Well that was delicious… balanced flavors ..zesty lime cuts thru the creamy tahini and nutty sesame oil …and the honey sweetens the acid from the lime juice just right. The seasoning on the broccoli just adds more yummy contrast to the dish. Been trying roasting broccoli the past few months.. your recipe came out the best… so tender.. looking to trying more of your recipes
Sandy omg!!! Thank you SO much for trying this recipe and I’m thrilled you liked it!! I’m a big fan of those flavors too 🙂 Your comment means so much! Have a great weekend – Kyla