Roasted Broccoli with Two Dipping Sauces
Serves 4. I usually halve it.
- 455 g broccoli florets, each 2 in. long with one flat side (from 2 bunches or 4 crowns)
- 3 Tbsp olive oil
- 1 tsp kosher salt
Preheat the over to 475 C. Line a large heavy-duty rimmed sheet pan with a piece of parchment paper. In a large mixing bowl, toss the broccoli florets with the olive oil and salt. Spread out the broccoli, cut side down, in one layer on the sheet pan. Roast until the bottoms are browned in spots and the florets and dark and crispy around the edges, 14 to 18 minutes (the stems will still look green).
Serve with one or both of …
- 3 Tbsp butter
- 2 tsp finely chopped garlic
- pinch of kosher salt
In a small skillet, melt the butter over low to medium-low heat. Add the garlic and salt and cook, stirring, until it is soft and fragrant, about 1 minute (don’t let it burn). Remove the pan from the heat. If necessary, rewarm before transferring to a ramekin or other dipping bowl to serve.
Japanese Dipping Sauce
- 2 Tbsp soy sauce
- 2 Tbsp fresh lemon juice
- 1 Tbsp orange juice
- 1 1/2 tsp honey
- 1 Tbsp finely chopped scallions (white parts and some light green)
- 1/2 tsp grated fresh ginger
Combine the soy sauce, lemon juice, orange juice, and honey in a small bowl and whisk until the honey is dissolved. Add the scallions and ginger and stir well. Transfer to a dipping bowl to serve.
If you are using solid honey, microwaving it for 20 seconds first will make it much easier to dissolve into the sauce.
Source: Fast, Fresh, and Green