Roasted Broccoli Recipe with Soy Sauce and Sesame Seeds

I think one reason broccoli is so popular (well, not with everyone) is that it's pretty hard to make it taste bad. You can eat it raw, boil, steam, stir-fry, or roast it, and unless it's completely overcooked, broccoli will taste pretty good. Even though a lot of cooking methods work, I think roasting broccoli concentrates the flavor in the best possible way. This batch of broccoli turned out so well that I ate nearly a pound of it and called it dinner. It was also so easy to make and so diet-friendly, I knew after one bite this recipe would be a hit with anyone who tried it.

The recipe is a variation of Roasted Asparagus with Soy-Sesame Flavors, but since then I've been converted to roasting vegetables at even higher temperatures. Broccoli will cook pretty quickly when it's roasted at 450 F, and this broccoli was perfectly tender-crisp and just starting to brown on the edges after exactly 15 minutes. (If I was using the oven I might even increase the heat to 475 F, but I was using my toaster oven which only goes to 450.) Trust me, you want to make this version of roasted broccoli. If you're already a roasted veggie fan, check out more roasted vegetable ideas after the recipe.

Roasted Broccoli with Soy Sauce and Sesame Seeds
(Recipe created by Kalyn with cooking temperature inspiration from November 2007 Fine Cooking Magazine article about roasting vegetables.)

1 lb. fresh broccoli florets (see trimming instructions)
1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted

Preheat oven to 450 F (or use 475 and shorten the cooking time slightly.)

(You can trim broccoli stems and roast them with the florets; peel and cut into 1/4 inch thick pieces if you're cooking the stems. I saved the stems to cook separately.)

Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.)

Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.

While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.

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South Beach Suggestions:

This is a perfect side dish for any phase of the South Beach Diet. This would taste great with something like Grilled Spicy Tuna or Herb Encrusted Grilled Salmon. For phase two or three, add something like Brown Rice with Cashews and Herbs.

More Roasted Vegetables from Kalyn's Kitchen:
Roasted Asparagus and Mushrooms with Spike Seasoning
>Roasted Broccoli with Garlic
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
Roasted Butternut Squash with Lime and Rosemary
Roasted Carrots with Moroccan Spices
Roasted Cauliflower with with Lemon, Curry, and Cumin
Garlic Roasted Green Beans with Shallots and Almonds
Greek Style Roasted Mushrooms with Red Pepper, Oregano, Mint, and Feta
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds
Roasted Baby Summer Squash with Feta and Thyme

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes