Charred Purple Sprouting Broccoli With Caper Basil Tahini Sauce


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!

For broccoli - purple sprouting broccoli or broccolini. - avocado oil - sea salt For tahini sauce - tahini - clove of garlic, grated or pressed. - lemon juice - lemon zest - white wine vinegar - maple syrup - salt - water - capers, roughly chopped - fresh basil, finely chopped


Trim any thick woody ends off the broccoli and use a vegetable peeler to peel away the outer most layer of the stemmy part of the stalk so they’re all relatively similar in size // thickness.

Bring a large pot of salt water to a boil and preheat oven to broil on high.

Add broccoli to the boiling water and cooking for 3 minutes (less if they’re very thin stalks). Remove to a colander and run cold water over them or immerse in an ice bath immediately to stop the cooking.

Thoroughly pat dry using paper towels (or a dish towel that is not white! Mine was stained purple from this step).

Give this recipe a try! Tap the link for the full recipe details.