Roasted Gai Lan (Chinese Broccoli) with Tahini Sauce

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Ahh I just love roasting vegetables. The slight char, the depth of flavor. You can’t beat it. And with something delicate like this broccoli variety (similar to broccoli), it only takes about 7 minutes, making this the perfect side for any weeknight meal. The tahini sauce is just as easy with only a few ingredients.

Roasted Gai Lan (Chinese Broccoli) with Tahini Sauce

  • 2 small bunches of gai lan (chinese broccoli), broccolini, or broccoli

  • 1 tablespoon extra virgin olive oil

  • sea salt and pepper, to taste

  • 1/2 lemon, zest and juiced

  • 2 tablespoons tahini

  • 2 tablespoons boiling water

  • 1 clove garlic, crushed (you can also use a clove of roasted garlic- my fav!)

Preheat oven to 450 degrees. In a large bowl, toss broccoli with olive oil and a generous seasoning of salt and pepper. Add onto an oiled baking sheet and roast for 7-10 minutes; the more delicate and thinner the broccoli, the quicker it will take. I checked mine at 6 and then roasted for another 2 minutes (if you’re using regular broccoli, my guess is that you’d almost double the time- around 13-20 minutes).

Meanwhile, make the tahini sauce. Combine lemon juice and zest, tahini, boiling water, and garlic in a small bowl. Whisk with a fork until silky smooth. This will keep in the fridge for about a week.

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