Roasted veggies with salty, creamy sauce
Source: NYT Cooking
1. ) Mash the garlic clove to a puree with a pinch of salt. (Or use garlic paste.) Whisk in the sesame tahini. Whisk in the lemon juice, starting with the lesser 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.
2.) Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns into florets and small pieces of stem, tough outer skin removed. Toss the broccoli pieces with the olive oil and salt.
3.) Place the oiled-and-salted broccoli pieces onto the baking sheet in an even layer. Roast in the oven until the tops are nicely browned. (This can take anywhere from 8 to 15 minutes, depending on the size of the broccoli pieces, so watch closely.)
4.) Remove the browned broccoli from the oven. Transfer to a platter or serving dish. Drizzle the tahini sauce over and sprinkle generously with the red pepper flakes. Serve immediately.
The tahini garlic sauce can be made in advance but the garlic will get more pungent with time, so fresh-made is best.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 99 | ||
Calories from Fat: 83 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.7mg | 1 % | |
Potassium 64.6mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.5g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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