Directions

I love broccolini as a side dish with just about any main course. It’s milder than rapini and there is less waste from trimming compared to broccoli. Roasting broccolini means one less item on the stove to juggle if you’re preparing a meal for a crowd. 

Serves: 5

Sering size: 1 cup

Prep time: 15 minutes 

Cook time: 22 minutes 

Food Safety Tips:

• Wash your hands with soap and warm water for at least 20 seconds.   
• Clean all countertops and equipment used for food preparation.   
• Gently rinse all produce under cool running water. 
• Use separate equipment for handling raw food and cooked food. 

Preparation:

• Preheat the oven to 400°F (200°C). 
• Arrange the broccolini in a single layer in a large ovenproof dish. Arrange the pepper and mushroom pieces over the broccolini. Drizzle with olive oil and season lightly. Roast, uncovered, for 10 minutes. 
• While the vegetables are roasting, make the dressing. In a bowl, whisk the tahini with the water and honey to make a thick but smooth paste. Add the yogurt, lemon juice, garlic and chili flakes and whisk until smooth. Season to taste. 
• After the vegetables have roasted for 10 minutes, spoon the dressing overtop, then return the dish to the oven to roast for an additional 10 to 12 minutes, until the vegetables are tender when pierced with a fork. 
• Serve the vegetables in the roasting dish, sprinkled with sesame seeds. 

Note: The vegetables will keep, well wrapped, in the fridge for up to 3 days. Enjoy cold or reheat for 10 minutes in a 325°F (160°C) oven or in the microwave. 

TIP :To make an easy and healthy one-pan meal using this recipe, arrange portions of flat white fish like sole or tilapia on top of the broccolini, peppers and mushrooms before seasoning. Bake for the same amount of time, topping the fish with the tahini sauce before returning to the oven as directed above.