ROASTED GARLIC LEMON BROCCOLI
I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
Provided by NERDYCHEESECAKE
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 7 g, Fat 1.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 326.5 mg, Sugar 1.7 g
ROASTED LEMON BROCCOLI WITH TAHINI-YOGURT SAUCE
Steps:
- Preheat the oven to 450 degree Fahrenheit. Slice broccoli stalk cross-wise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of curs shed red pepper and season with kosher salt; toss to coat. Roast for about 10 min, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 min longer. Meanwhile, in a small bowl whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with broccoli. Garnish with sea salt and crushed red pepper and serve warm. You can make the tahini-yogurt sauce ahead of time. It can be refrigerated for 2 days.
ROASTED BROCCOLI WITH TAHINI YOGURT
Broccoli simply-roasted on high-heat creates a whole new dimension of flavor for this simple weeknight side dish. We cook the broccoli until crisp and lightly-charred on the edges, and finish it with a tangy yogurt sauce flavored with tahini and lemon.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
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 TAHINI RECIPE BY TASTY
Here's what you need: broccoli, olive oil, salt, lemon zest, tahini
Provided by Pierce Abernathy
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 73 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 4 grams, Protein 2 grams, Sugar 1 gram
CUMIN-ROASTED BROCCOLI WITH PRESERVED LEMON YOGURT
Enjoy this cumin-roasted broccoli with preserved lemon yogurt as a vibrant side dish. It's a beautiful combination of spices, textures and colours
Provided by Shivi Ramoutar
Categories Side dish
Time 55m
Yield Serves 6 (as as side)
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Check the stalks of the broccoli are roughly the same thickness, if not, halve the bigger stems of broccoli lengthways. Rub the broccoli with the oil, then sprinkle over the cumin and some seasoning. Tip onto a baking sheet in a single layer, and roast for about 15-20 mins, or until tender with just a little light charring, turning halfway through.
- For the breadcrumbs, heat the oven to 180C/160C fan/gas 4. Tear the bread into small pieces and bake for 5 to 10 mins, or until crunchy, then tip into a food processor and blitz into breadcrumbs.
- Heat the oil in a frying pan over a low heat, then add the garlic, spices, the breadcrumbs and some seasoning. Fry, stirring regularly, for about 5 mins until golden. Transfer to a plate lined with kitchen paper to absorb any excess oil.
- For the yogurt, mix together all the ingredients and season to taste. Serve the broccoli with the breadcrumbs scattered over and the yogurt on the side for dipping.
Nutrition Facts : Calories 130 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
ROASTED BROCCOLI, PUY LENTILS & TAHINI YOGURT
These whole roasted broccoli stalks with a nutty tahini yogurt and puy lentils make a hearty veggie main that hungry guests can help themselves to
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the halved broccoli, stalk-side down, on a baking tray. Mix the oil with the paprika and some seasoning, then rub all over the broccoli. Roast for 30 mins until tender and lightly charred. Tip the lentils around the broccoli, sprinkle over 2 tbsp water and cook for 5 mins more until warmed through.
- Mix the tahini, garlic and lemon zest and juice with the yogurt. Season to taste and add a splash of water to make it a drizzling consistency. Remove the broccoli halves, add the parsley to the lentils and season. Divide between two plates, top each one with a broccoli half and a drizzle of tahini yogurt, then sprinkle over the almonds. Serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 752 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 25 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
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