Tahini Roasted Broccoli

Tahini Roasted Broccoli

Those little, browned bits of roasted broccoli do a great job at soaking in sauce. Seed + Mill co-founder, Monica Molenaar came up with this one - it’s so easy and delicious! Plus, any leftovers can - and should - be used in a fresh salad or grain bowl. Don’t be surprised if you find yourself eating it straight from the fridge. 
You can use different spices to suit your preference. Monica’s Asian inspired choices make up what you see here. 
1 head broccoli, cut into crowns
2 tbs olive oil 
1-2 tbs Seed + Mill Organic Tahini (any of our flavors would be delicious here!)
Seasonings to taste. We used:
Red pepper flakes
Trader Joe’s Umami mushroom powder (Monica’s favorite!) 
Soy sauce or coconut aminos
Chopped scallions and sesame seeds for garnish
1. Preheat the oven to 425 °F and turn on convection if you have.
2. Lay broccoli crowns cut-side-down out on a parchment paper-lined baking tray.
Drizzle with the tahini, olive oil, and coat with seasonings.
4. Roast, checking periodically for those lovely, crisp and dark brown edges, about 20 minutes.
5. Finish with a sprinkle of soy sauce, sesame seeds, and scallions.

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