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*

  1. 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.)
  2. Chop the broccoli into 1- to 1½-inch florets, using only the tops (save the stems for another use).
  3. 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.
  4. 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.