Roasted Broccoli with Sesame Oil, Ginger, and Garlic
Makes 2 servings
2 large crowns broccoli
One 3-inch section peeled ginger, grated on microplane
1 clove garlic, grated on microplane
6 tablespoons toasted sesame oil*
- Preheat the oven to 385°F. (To properly roast the broccoli, the temperature needs to be at least this high. If your oven runs low, increase the temperature to accommodate.)
- Chop the broccoli into 1- to 1½-inch florets, using only the tops (save the stems for another use).
- Combine the ginger, garlic, salt, and oil in a medium bowl and stir to combine. Add the broccoli florets and toss thoroughly so the oil mixture is evenly distributed. Let marinate for 30 minutes.
- Distribute the broccoli evenly on a baking pan. Bake for 15 to 20 minutes, or until the broccoli florets have crisped and turned brown on the exposed surfaces.
*Note: For a milder-tasting dish, use a combination of toasted sesame oil plus a more neutral oil such as untoasted sesame oil, safflower oil, or another SCD-approved cooking oil.