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Ingredients

How to make it

  • Preheat oven to 450°. To trim broccoli, hold stalk upside down and make angled cuts at the base of each floret, near the stem. Cut large florets in half. Peel stems and cut into coins, if desired
  • Toss broccoli with oil, sesame seeds, salt, and pepper. Place on two baking sheets in single layers; roast 10 minutes. Stir, then roast 5–8 minutes more, or until stems can be pierced with a knife.
  • While broccoli roasts, whisk soy sauce, vinegar, orange juice, ginger, red pepper flakes, and sesame oil in a mixing bowl; drizzle in salad oil. Toss roasted broccoli in vinaigrette to coat.
  • C@H Notes:
  • When buying broccoli, look for stalks that aren’t dried out or slimy. And the blue-green buds should be tightly packed—if they come off easily, or are yellow or wilted, don’t buy it.
  • Trim the florets from the stalk as shown on Page 14. Try to leave as long a stem as possible—it looks nicer on the plate. Cut really large florets in half or quarters. It’s important that the florets are about the same size so they cook evenly. If you really like broccoli, you can roast the stalks too. Just peel off the tough skin with a vegetable peeler until no strings remain, slice into coins, and then roast with the florets.
  • Serving Suggestion: This broccoli is a great partner to simple roast chicken or mild fish, like red snapper and halibut. Serve the meal with steamed white rice for an Asian touch.
  • NUTRITIONAL INFORMATION PER CUP: CALORIES 165; TOTAL FAT 15(G); CALORIES FROM FAT 82%; SODIUM 401(MG); CARB. 7(G)

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