Roasted Lemon Parmesan Broccoli with Garlicky Tahini.
Ingredients
- 3 heads broccoli, halved if super large
- 2 tablespoons, plus 1/4 cup extra virgin olive oil
- kosher salt and black pepper
- 2 teaspoons lemon zest
- 1 teaspoon smoked paprika
- 1 clove garlic, grated
- chili flakes
- 1/4 cup fresh chopped dill and or parsley
- 2 tablespoons sesame seeds
- 1 cup pomegranate arils
- 1/2 cup extra virgin olive oil
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- 1/2 cup grated parmesan cheese
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Instructions
- 1. Preheat oven to 450° F.
- 2. On a baking sheet, toss the broccoli with 2 tablespoons olive oil, salt, and pepper. Bake for 20 minutes, flip, and bake another 10-15 minutes, until you get a light char.
- 3. Meanwhile, mix 1/4 cup olive oil with paprika, garlic, lemon zest, chili flakes and salt. Mix in the dill/parsley. Just as the broccoli is coming out of the oven, spoon over the olive oil, using to your preference. Let sit for 5 to 10 minutes to soak in the flavors.
- 4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.
- 5. Plate the broccoli and serve topped with the garlicky tahini and pomegranate arils.
Source
Original recipe: View Original
