| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Ethnic, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
|
Broccoli |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Rice wine vinegar |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Sesame oil |
| 4 |
tb |
Sesame seeds; toasted |
INSTRUCTIONS
Recipe by: Elizabeth Powell Preparation Time: 0:20
Wash broccoli, discarding leaves and toughest part of stem. Blanch
entire head in boiling water for one minute. Rinse under cold water. Break
off florets and cut remaining stem (peeled, if desired) into 2" pieces.
Preheat oven to 450 degrees. Pour olive oil onto a baking sheet.
Spread broccoli pieces in one layer, turning to coat with olive oil. Roast
at 450 degrees for 5 minutes, turn broccoli pieces over, and continue
roasting until broccoli begins to brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil. Stir in 3
tablespoons sesame seeds. When broccoli is done, transfer to a bowl and
pour dressing over it, stirring gently to coat. Sprinkle with remaining
tablespoon sesame seeds. Serve warm or at room temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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