Roasted broccoli with pomegranate and tahini
41
- Makes4 Servings
From Liana Krissoff's new cookbook, Vegetarian for a New Generation comes flavour-packed recipes that inspire anyone and everyone's cooking (from vegans to carnivores).
Ingredients
1 bunch broccoli, with stems, about 565 g
2 tbsp olive oil
salt
fresh-ground black pepper
1/3 to 1/2 recipe Tahini-Pomegranate sauce, recipe link below
1/2 cup pomegranate seeds
Instructions
PREHEAT oven to 400F (205C).
CUT the broccoli into bite-size florets. Peel the stems deeply and cut them into 1/2-inch (12-mm) pieces. On a large baking sheet, toss the broccoli florets and stems with the oil, 3/4 teaspoon salt, and pepper to taste. Roast until tender and nicely browned at the tips of the florets, about 20 minutes. Transfer to a platter or serving bowl, drizzle with the sauce, and sprinkle with the pomegranate seeds. Serve hot or at room temperature.
Although her new cookbook is devoted to vegetables, Liana Krissoff understands that while many of us aren’t strict
vegetarians, we’re now eating less meat. The book is divided into seasons and offers flavour-packed recipes for whatever is abundant, like Roasted Broccoli with Pomegranate and Tahini and Roasted Carrot Salad with Spicy Lemon Dressing.
Vegetarian for a New Generation, Liana Krissoff, $28.
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