Tahini Roasted Broccoli

Photo by Seed + Mill

This is a family favorite for Shabbos. I found this recipe from Seed + Mill, the woman owned business that makes the wonderful halva and tahini that we sell at Afikomen. I like to keep it simple, and use garlic granules mixed in with the olive oil and tahini, and then sprinkle the broccoli with the mushroom Umami once it’s spread out on the baking tray. -Nell Mahgel-Friedman, co-owner Afikomen

Seed + Mill co-founder, Monica Molenaar, came up with this one - it’s so easy and delicious! Plus, any leftovers can - and should - be used in a fresh salad or grain bowl. Don’t be surprised if you find yourself eating it straight from the fridge. 
 
You can use different spices to suit your preference. Monica’s Asian inspired choices make up what you see here. 
 
INGREDIENTS
1 head broccoli, cut into crowns
2 tbs olive oil 
1-2 tbs Organic Tahini
 
Seasonings to taste. We used:
Garlic
Cayenne
Red pepper flakes
Trader Joe’s Umami mushroom powder (Monica’s favorite!) 
Soy sauce or coconut aminos
Chopped scallions and sesame seeds for garnish
 
STEPS
1. Preheat the oven to 425 °F and turn on convection if you have.
2. Lay broccoli crowns cut-side-down out on a parchment paper-lined baking tray.
3. Drizzle with the tahini, olive oil, and coat with seasonings.
4. Roast, checking periodically for those lovely, crisp and dark brown edges, about 20 minutes.
5. Finish with a sprinkle of soy sauce, sesame seeds, and scallions.