serves 4
1 lb (500 g) broccoli stalks with f lorets,
tough ends trimmed
Salt and freshly ground pepper
2 Tbsp peanut oil
1 Tbsp Asian sesame oil
1 large clove garlic, finely chopped
1 Tbsp sesame seeds
1 Tbsp soy sauce
1 Tbsp rice vinegar
Preheat the oven to 475°F (245°C).
If the broccoli stalks are large, split them
in half or thirds lengthwise. Arrange the
broccoli stalks in a single layer on a rimmed
baking sheet. Season lightly with salt
and pepper. In a small bowl, stir together
the peanut and sesame oils and the garlic.
Brush the broccoli stalks on all sides
with the oil mixture.
Roast the broccoli, turning once, until the
stems are nearly tender-crisp and the florets
are beginning to brown, about 10 minutes.
Remove the broccoli from the oven and
sprinkle with the sesame seeds. Continue
to roast until the seeds are toasted, the stems
are tender-crisp, and the florets are browned,
about 5 minutes.
Remove from the oven and arrange the
broccoli on a platter. Drizzle with the soy
sauce and vinegar, and serve warm or at
room temperature.

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