Today I was craving roasted veggies with dinner and as I looked into my trusted resource, a.k.a my fridge, a nice, firm head of broccoli peeped out seemingly to invite itself to its place on the dining table. So I preheated the oven to 450 degrees, picked up the broccoli, chopped it into florets, and let my mind flip through the possibilities to prepare it.
Step 1: I tossed the cleaned florets with a tablespoon of olive oil, a crushed garlic clove, a teaspoon of crushed red pepper and some salt on a baking tray and stuck it in the oven for 15 minutes.
Step 2: I mixed a teaspoon of tahini with a couple of tablespoons of yogurt, a pinch of salt and a tsp of berbere spice and created the sauce to drizzle over the roasted veggies.
Step 3: I simply tossed the roasted broccoli into a bowl, drizzled the dressing on top and just dug in!
PS. You really don’t need to have berbere spice to do this. You could use a combination of cumin/coriander powder or simply chilly powder or any other spice that could go with yogurt. If you are vegan, you could skip the yogurt and simply use a teaspoon of peanut butter with a couple of tablespoons of toasted sesame oil and have a lovely dish as well!