Sesame Broccoli Florets Recipes
SESAME-SOY BROCCOLI FLORETS
"We love to eat healthy, and this recipe has an Asian flare with a touch of sweetness that's sure to satisfy even those who turn up their noses at broccoli," says Marianne Bauman of Modesto, California.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place the broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender., Meanwhile, in a small saucepan, combine the sugar, oil, soy sauce and vinegar. Cook and stir over medium heat until sugar is dissolved. Transfer the broccoli to a serving bowl. Drizzle with soy sauce mixture; sprinkle with sesame seeds.
Nutrition Facts : Calories 156 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
SESAME BROCCOLI
This Asian-flavored broccoli goes well with grilled steak or pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, toss broccoli florets with olive oil. Roast until browned, about 20 minutes. Toss with soy sauce, lemon juice, and sesame seeds.
Nutrition Facts : Calories 99 g, Fat 8 g, Fiber 3 g, Protein 4 g
ROAST BROCCOLI & SESAME RAMEN NOODLE BOWLS
Let broccoli take centre stage in our ramen noodle bowls. Versatile, easy to cook and nutritious, it's especially delicious when roasted until crisp
Provided by Esther Clark
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 8. Toss the broccoli with the sesame oil, sesame seeds and some salt, then spread out on a baking tray. Roast for about 15-20 mins until charred and tender.
- Meanwhile, bring a pan of water to the boil. Add the eggs and cook for 6 mins 30 seconds. Remove using a slotted spoon and lower into ice water to cool for 3 mins before peeling the shells. Mix all the dressing ingredients in a bowl.
- Cook the noodles following pack instructions, then drain and toss with the dressing.
- Divide between two serving bowls and top each with a halved egg, the spring onions, radishes and charred broccoli. Finish with extra sesame seeds and crispy chilli oil, if you like.
Nutrition Facts : Calories 807 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 8 grams sugar, Fiber 14 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium
SESAME BROCCOLI FLORETS
This side is so easy to jazz up. If you like, add some strips of sweet yellow or red pepper, or tossed in some chopped cilantro for a tangy kick.-Kathryn White, Pinehurst, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet or wok, stir-fry garlic and ginger in olive oil until tender. Add the broccoli, soy sauce, sesame seeds, sesame oil and pepper flakes; stir-fry 4 minutes longer. Cover and cook for 3-4 minutes or until broccoli is tender.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
LUCAS' SESAME BROCCOLI FLORETS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 4
Steps:
- If using sesame seeds, place them in a small, dry skillet and toast, shaking the pan frequently, until lightly browned. Set aside to cool. Rinse the broccoli and separate the florets from the stalks, reserving the stalks for another use.
- Arrange the florets in a vegetable steamer basket or steamer insert. Bring about 1 inch of water to boil in a deep, wide pot. Lower the steamer into the pot, making sure it rests above the water. Cover and cook the broccoli until tender, 4 to 5 minutes. Transfer the cooked broccoli to a serving bowl and drizzle with the sesame oil. Add sea salt to taste, and sesame seeds and stir to combine. Serve immediately.
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Estimated Reading Time 2 mins
- Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.
- Bring a large pot of water to a boil. Add a teaspoon of salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.
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Estimated Reading Time 7 mins
- In a large bowl whisk together the avocado and sesame oils, soy sauce, miso paste, and red pepper flakes. Add the broccoli florets and toss to combine.
- Carefully remove the sheet pan from the oven. Place a sheet of parchment paper on it (for easy cleanup), then add the sauce-coated broccoli. Working quickly, sprinkle the sesame seeds on top and freshly grate some Parmesan all over the broccoli.
- Roast the broccoli for 15-18 minutes, tossing halfway, until the florets are tender with crispy edges. Serve immediately while hot!
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From slenderkitchen.com
Estimated Reading Time 7 mins
- Preheat the oven to 425 degrees. Toss the broccoli with the sesame oil, soy sauce, garlic, ginger, and black pepper. Lay flat on a baking sheet. Cover the baking sheet with foil for easier clean up.
- Roast the broccoli for 24-28 minutes until tender and beginning to brown on the edges. Taste and season with soy sauce (or salt) if needed. Sprinkle with sesame seeds.
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- Add sesame oil, soy sauce, garlic powder, olive oil and sesame seeds to a large bowl. Stir well to combine.
- Add broccoli to bowl and toss to evenly coat. If using frozen broccoli make sure it is thawed and patted dry before adding to bowl, if using fresh broccoli, make sure to chop and blanch/steam broccoli slightly before adding.
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- In a small bowl, combine the soy sauce or tamari, olive oil, maple syrup, sesame oil, ginger, and red pepper flakes and stir together with a fork or small whisk to combine.
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- Place broccoli and red pepper on sheet pan coated with cooking spray. Combine the remaining ingredients. Drizzle over vegetables; stir to coat.
- Bake, uncovered, at 425 degrees F for 10-12 minutes, or until vegetables are tender. Stir once about halfway through cooking.
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