Tahini Roasted Broccoli and Cauliflower

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Broccoli

Cauliflower

Tahini

Oil

Red Pepper Flakes Salt & Pepper

Sesame Seeds

Scallions

Garlic Ginger

Soy Sauce

Cut the broccoli into small to medium florets. Trim the cauliflower. Cut it into 1/2-inch-thick slices and break it into florets.

Whisk together the tahini, soy sauce, vegetable oil, garlic, ginger, salt, pepper and red pepper flakes.

Add the broccoli and cauliflower florets to the bowl. Toss around the veggies to coat them all over in the tahini-soy marinade.

Preheat the oven to 425 degrees F. Spread the broccoli and cauliflower florets across a sheet pan. They should be in a single layer.

Roast until the vegetables are browned and tender but still crisp, about 20-25 minutes. Toss with scallions and sesame seeds.

Tahini Roasted Broccoli and Cauliflower

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