Oven-Roasted Broccoli with Pistachio Dukkah

OVEN-ROASTED BROCCOLI WITH PISTACHIO DUKKAH

Tender interior, crunchy exterior – the perfect way to enjoy this beautiful vegetable. Dukkah is a spice and nut blend from Egypt and I love topping my toasts and veggies with this wonderful blend.

This oven roasted broccoli is great when served as a simple side, as a part of a nourish bowl, or inside a tortilla for a healthy taco! I like it just by itself! Yum!

Oven-Roasted Broccoli with Pistachio Dukkah

This oven roasted broccoli is great when served as a simple side, as a part of a nourish bowl, or inside a tortilla for a healthy taco!

Course Side Dish

Cuisine Mediterranean-Inspired

Keyword Oven-Roasted Broccoli, Vegan Side Dish

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Anusha

Ingredients

4 cups broccoli florets
4 cloves garlic peeled
3 tbsp extra virgin olive oil
2 tbsp dukkah spice blend recipe below or use store-bought dukkah & mix in some crushed toasted unsalted pistachios
Salt and pepper to taste
Juice from a medium-sized lemon
2 tbsp tahini or as needed, for serving

For the pistachio dukkah

1 tbsp coriander seeds
1/2 tsp cumin seeds
1 tbsp sesame seeds
1/8 tsp fennel seeds
Salt and pepper
Some unsalted pistachios crushed

Instructions

Preheat oven to 425°F
On a large baking sheet, add the broccoli florets and garlic
Drizzle with the olive oil and sprinkle salt and pepper & toss well
Bake until the broccoli florets are browned and al dente throughout. This takes about 25-30 minutes
Carefully remove from the oven, drizzle lemon juice, dukkah spice and drizzle some tahini just before serving

For the pistachio dukkah

Toast all the ingredients in a skillet on medium heat, stirring constantly (except salt and pepper)
Let cool and then coarsely grind them in a dry spice grinder or using a mortar and pestle

Good Old Vegan

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