Roasted broccoli gets some really nice crackly bits, which just means more flavour.  This recipe stands on it’s own for a vegetarian dish, by treating the stalks with my pulled pork dry rub before roasting.

I forgot this time, but the broccoli looks even better with a sprinkle of toasted sesame seeds.

Tahini Drizzle

• Salt and black pepper
• 1 tbsp tahini
• 1½ tsp honey
• 2 tsp lemon juice
• 1 small garlic clove, peeled and crushed
• 1/2 tsp roasted sesame oil
• 1 tbsp olive oil

Dry Rub (I usually like to keep a jar of this ready made, for all sorts of uses)

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Wash broccoli and separate into stems.  Give broccoli a generous shake of the dry rub.

Roast at 400 degrees just until you see little crispy bits appearing, turn and roast a bit more.  At 400 this should take about 20 minutes, but you can adjust with any temperature you need your oven at.  If you are like me, with only one oven, sometimes it is working extra hard to produce dinner!

Arrange broccoli on serving platter and drizzle with tahini sauce.