ROASTED BROCCOLI WITH PEANUT SAUCE
You really have to include this roasted broccoli with peanut sauce in your weekly menu. After this, you'll never want to eat boiled, overcooked, boring broccoli again. I'm sure you're going to love this recipe!
Calories: 630kcal
Ingredientes
- 1 head of broccoli
- 1 tablespoon of vegetable oil
- Kosher salt
FOR THE PEANUT SAUCE:
- 3 tablespoons of unsweetened peanut butter
- 1 tablespoon of tahini
- 3 tablespoons of lemon juice
- 3 tablespoons of soy sauce
- 1 tablespoon of sriracha sauce
- 1 teaspoon of salt
TO SERVE (OPTIONAL):
- Chopped peanuts
- 1 scallions white and green onion
Elaboración paso a paso
- Preheat the oven to 450ºF.
- Cut the broccoli florets. Don't throw away the stems; they can be used to make soup or salad.
- Place them on a baking sheet and add the tablespoon of oil and salt. Mix well, making sure they are well coated, and use your hands.
- Bake for 20 minutes or until the edges start to brown.
- Meanwhile, mix all the ingredients for the sauce well. If it's too thick, add hot water to make it more liquid. If it becomes too watery, adjust the flavors to taste.
Notas
Be careful not to burn the broccoli. Check it and remove it from the oven when the edges are golden brown.
If you have leftovers, store them in a tightly closed container in the refrigerator.
Store the sauce separately in a tightly closed jar in the refrigerator. This sauce can last up to two weeks if stored properly.
If you have leftovers, store them in a tightly closed container in the refrigerator.
Store the sauce separately in a tightly closed jar in the refrigerator. This sauce can last up to two weeks if stored properly.
Nutrition
Serving: 1serving | Calories: 630kcal | Carbohydrates: 62g | Protein: 37g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Sodium: 6100mg | Potassium: 2474mg | Fiber: 20g | Sugar: 18g | Vitamin A: 3941IU | Vitamin C: 572mg | Calcium: 355mg | Iron: 8mg