Categories: Recipes
      Date: Jan  4, 2016
     Title: Roasted Broccoli and Red Onion with Tahini and Za’atar

The New Year calls for new recipes. At our office, we have a slew of wonderful cookbooks. This recipe was adapted from one of our favorites, but we tweaked it to highlight a choice market staple: broccoli. Put your own spin on it and try a different veggie!



Pre-heat the oven to 475°.

Put the broccoli and onion in a large mixing bowl, add 3 Tbsp. of oil, salt and some pepper and toss well. Spread in a single layer on a baking sheet with the most surface area of the broccoli on the baking sheet as possible. Roast for 25 minutes, or until the broccoli is crisp-tender and charred in spots.

To make the sauce, place the tahini in a small bowl along with the lemon juice, water, and garlic, and ¼ tsp. salt. Whisk until the sauce is the consistency of honey, adding more water or tahini, if necessary.

Pour the remaining 1 ½ teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with ½ teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

Adapted from Jerusalem, Yotam Ottolenghi

Serves 4