4 Serves
28 Mins
Preheat your oven to 230°C.
In a large bowl, whisk together the sesame oil and grated garlic.
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Vitamin K
117 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
83 µg / 400 µgCalcium
168 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
155 mg / 1,250 mgPotassium
437 mg / 4,700 mgSodium
247 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Add the broccoli spears to the bowl and toss thoroughly to ensure they are evenly coated with the oil and garlic mixture.
Transfer the broccoli to a baking sheet lined with aluminum foil, spreading the spears into a single layer for even roasting.
Roast the broccoli in the preheated oven for 12 minutes, turning the pieces halfway through the cooking time.
Sprinkle the sesame seeds over the broccoli and continue roasting for an additional 5 minutes until the broccoli is tender-crisp and the seeds are lightly toasted.
Remove the baking sheet from the oven, transfer the broccoli to a serving bowl, and drizzle with soy sauce and rice wine vinegar. Toss to combine and season with salt and pepper to taste.
45
g15
g20
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