This side dish is not only chock full of fiber but is flavorful as well. You do not have to stick with broccoli, however. Last night, I found a bag of asparagus in my vegetable drawer and added it to the broccoli and it was delicious. Be creative… add other nuts or dried fruit and enjoy this wonderful dish as a side or a meal. The Tahini sauce enhances it all with its rustic and nutty flavor, and of course, it has added nutritional value as well, since it is high in fiber, protein vitamins, and minerals.
- 1-2 pounds of broccoli crowns, cut into florets
- 2 tablespoons of olive oil
- 3/4 teaspoon of sea salt
- freshly ground pepper
- 1/2 cup of tahini
- 2 tablespoons of freshly lemon juice
- 1 garlic clove, minced
- 2 teaspoons honey or maple syrup
- 1 cup of dill leaves with stems attached
- 1 cup of flat parsley leaves with stems attached
- (both of these make for a beautiful presentation)
- 1/2 cup of chopped almonds
- 1/2 cup of golden raisins
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Arrange the broccoli florets in one layer on the prepared baking sheet Drizzle with the oil and toss to coat. Sprinkle with 1/4 teaspoon salt and pepper to taste.
- Roast until tender and just starting to crisp on the edges…about 15 minutes.
- Prepare the sauce: In a medium-sized bowl combine the tahini with lemon juice, garlic, honey, and 1/4 teaspoon of salt. Add 1-2 tablespoons of water to thin it into a pourable sauce.
- Arrange the herbs along the perimeter of a small board or platter. Place the broccoli florets in the center. Sprinkle the almonds and raisins on top and around the broccoli. Drizzle the sauce all over the top and serve the extra sauce on the side.