Rinse broccoli. Trim into bite-sized pieces and place into medium-sized bowl with onion and chickpeas. Drizzle with olive oil, salt and chili flakes then toss gently to combine.
Spill out onto baking sheet, transfer to oven and roast for 20 minutes, tossing again at the halfway mark. Prepare drizzle while broccoli is roasting.
Prepare the drizzle: Place tahini, orange juice, garlic, maple syrup and salt into the canister of an immersion blender and zip to combine. Thin out with water, if desired.
To serve: Drizzle orange-tahini sauce over the roasted broccoli and serve directly from baking sheet or transfer broccoli to serving platter, drizzle with sauce and serve.
Oven-Roasted Broccoli
Ingredients
For the roasted broccoli:
1 pound broccoli florets
½ red onion, thinly sliced
1 can chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
sprinkle chili flakes
For the drizzle:
½ cup tahini
¼ cup orange juice
1-2 garlic cloves
1 tablespoon maple syrup
½ teaspoon kosher salt
Directions
Preheat oven to 425°F.
Rinse broccoli. Trim into bite-sized pieces and place into medium-sized bowl with onion and chickpeas. Drizzle with olive oil, salt and chili flakes then toss gently to combine.
Spill out onto baking sheet, transfer to oven and roast for 20 minutes, tossing again at the halfway mark. Prepare drizzle while broccoli is roasting.
Prepare the drizzle: Place tahini, orange juice, garlic, maple syrup and salt into the canister of an immersion blender and zip to combine. Thin out with water, if desired.
To serve: Drizzle orange-tahini sauce over the roasted broccoli and serve directly from baking sheet or transfer broccoli to serving platter, drizzle with sauce and serve.
Oven-Roasted Broccoli
Loading...
Broccoli tossed with red onion and chickpeas, then oven roasted and drizzled with an orange-tahini sauce…
Delicious, healthy and easy, this OVEN-ROASTED BROCCOLI is fantastic!
As you begin your journey with our latest delicious and healthy vegetable side, we expect you’ll find it familiar. Even though it echoes our CHICKEN PICCATA SHEET PAN DINNER and our THIS IS NOT POTATO SALAD, this particular simple side is a vegan’s dream come true – no dairy in sight! Yippee!
Here are a few tips on making OVEN-ROASTED BROCCOLI:
INGREDIENTS: TAKE ONE
We’re presenting the ingredients for this recipe in two parts. The first covers everything that gets tossed together and spread out onto the sheet pan to get roasted. Notice the simplicity of it all; veggies, seasoning and oil. That’s our kind of easy, right there!
INGREDIENTS: TAKE TWO
This second photo reflects how simple the drizzle is going to be. We want full bragging rights for easiest add-on ever. It’s just five ingredients zipped up with an immersion blender, no need to overthink it. P.S.: We’ve listed links for a favourite immersion blender and stellar sheet pan in the Amazon links down below – we’re helpful that way.
VEGGIES
I wanted to sneak an additional pic of the veggies we gathered for this recipe because they’re so good for us. Broccoli is jammed with vitamins, minerals and fibre, and while red onions also deliver lots of vitamin C, they have a lot of vitamin B and potassium too. Lastly, what about those chickpeas? Along with their similar vitamin and mineral profile to the other veggies, they also give this dish a rich dose of plant-based protein.
NEAT SHEET
As mentioned, we just can’t get enough of this food prep method. What could be easier than a quick toss in a bowl and a short cook on a baking sheet. Please note, we’ve listed the cook time on this side as 20 minutes, but if you’re a lover of crispy vegetable dishes, do it for just 15.
DRIZZLE
The drizzle for our OVEN-ROASTED BROCCOLI has layers of flavour, yet doesn’t really lean in any one direction; there’s the nuttiness of the tahini, the tang of orange, the pop of garlic and the final hit of maple syrup sweetness. Pro tip: This flavour-forward drizzle also tastes so good on our HONEY-GARLIC CARROTS, this BOK CHOY DISH and even as an alternate dressing for our COBB SALAD.
SERVE
Let’s say you’re pressed for time and need to get dinner on the table quick. Cook up a favourite main and just serve this side straight from the sheet pan. Want to go in the other direction and elevate the presentation for a special family get together or for the HOLIDAYS? Transfer the cooked veggies onto an attractive serving platter and do a zig zag drizzle across the top. Oh, look at you all fancy!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the roasted broccoli:
1 pound broccoli florets
½ red onion, thinly sliced
1 can chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
sprinkle chili flakes
For the drizzle:
½ cup tahini
¼ cup orange juice
1-2 garlic cloves
1 tablespoon maple syrup
½ teaspoon kosher salt
Directions
Preheat oven to 425°F.
Rinse broccoli. Trim into bite-sized pieces and place into medium-sized bowl with onion and chickpeas. Drizzle with olive oil, salt and chili flakes then toss gently to combine.
Spill out onto baking sheet, transfer to oven and roast for 20 minutes, tossing again at the halfway mark. Prepare drizzle while broccoli is roasting.
Prepare the drizzle: Place tahini, orange juice, garlic, maple syrup and salt into the canister of an immersion blender and zip to combine. Thin out with water, if desired.
To serve: Drizzle orange-tahini sauce over the roasted broccoli and serve directly from baking sheet or transfer broccoli to serving platter, drizzle with sauce and serve.
Loading...
