I can never stay away from roasted vegetables for very long. And this time, I found some very pretty spring purple sprouting broccoli to roast and drizzle with a caper basil tahini sauce! And after a week in Mexico eating (and let’s be honest, drinking) ALL THE THINGS I’m pretty pumped to be sharing this healthy deliciousness with you.
Purple sprouting broccoli just happened to be that one piece of sweet spring produce that I discovered on my latest trip to the grocery store, but if you’re local market shelves aren’t stocking this pretty veg don’t fret! You can easily substitute broccolini or regular broccoli. But if you DO see it at the store I bet you’ll wanna grab some, too.
I mean LOOK at that gorgeous color.
I love broccoli, but when broccoli is purple it’s a whole other level of love.
Like can’t keep my hands off it love.
And on top of being beautiful, it has a really spectacular flavor as well. It’s quite sweet and incredibly tender, with all the charming complexity of broccoli that we love. And actually a closer relative to romanesco than broccoli, oddly enough. but comes into season a bit earlier than either.
Which makes it the PERFECT candidate for a vitamin packed spring roasting indulgence.
Charred to perfection and drizzled with CAPER BASIL TAHINI SAUCE and we’re talking some seriously amazing stuff, you guys.
This bowl = my heaven. Royal pho broth with cabbage ribbons and vietnamese spiced pork meatballs, you have my heart.
Since giving up most grains I haven’t been dining out for as many meals as I used to, and definitely I have not been indulging in big bowls of steaming pho with long slurp worthy rice noodles and more aromatics than my head knew what to do with.
Considering that pho is one of my ultimate comfort foods (helllllo one too many glasses of wine! How does pho always know how to fix that?!), I’ve been coping okay, but when it started snowing this week AGAIN in Seattle, I knew I had to do something about my life without pho.
Did you guys catch that last post for easy garlic dill cashew sauce? It made me so happy to hear that lots of you have already made it and everyone is loving it! And since a lot of you already have it happily sitting in your refrigerator, why not make these roasted beets + carrots and drape some of that easy garlic dill cashew sauce and pistachios right over the top.
I promise you the combination is out of this world.