Roasted Broccoli and Snap Pea Recipe with Toasted Sesame Dressing
I love versatile recipes like this roasted broccoli and snap pea recipe with toasted sesame dressing. Served up as a side dish, or as part of a rice or noodle bowl, it is a delicious way and unusual way to enjoy these vegetables.
Toasted Sesame Oil
The main flavor profile in this dressing is toasted sesame oil, which has a nutty and slightly bitter flavor. Toasted sesame oil is made by toasting sesame seeds and extracting the oils. Like all seeds oils, it is high in omega-6, so best consumed in moderation, and in cold uses, such as this dressing. The roasted flavor of the toasted sesame oil dressing, sweetened with a touch of real maple syrup, complements the roasted flavor of the roasted broccoli and sugar snap peas. Toasted sesame dressing is a great item to keep in your pantry and drizzle over vegetables, salads, noodles, rice, and even cooked proteins.
Perfectly Roasted Veggies
The secret to perfectly roasted veggies is cutting them into similar sizes, and not overcrowding the pan, as they will steam instead of caramelize. There should not be much overlap with the veggies on the roasting pan. I like to roast veggies at 425°F, as I find they take on a nice golden brown color. The broccoli and sugar snap peas in this recipe are cooked with a small amount of oil first, and when perfectly roasted, tossed with the toasted sesame dressing.
This is a terrific side dish for the Brazilian-style fish stew, or over noodles or steamed rice. It can be eaten warm, at room temperature, or cold.
Served up as a side dish, or as part of a rice or noodle bowl, this roasted broccoli and snap pea recipe with toasted sesame dressing is a delicious way and unusual way to enjoy these vegetables.
- 1/2 pound sugar snap peas
- 1/2 pound broccoli, including stems
- 2 teaspoons avocado oil
- 1/4 teaspoon fine sea salt
- 1/4 cup toasted sesame dressing (recipe below)
- 2 teaspoons sesame seeds, for garnish
Preheat oven to 425°F.
Trim sugar snap peas by holding the inside of the pod facing you, and cutting the top of the pea, and pulling off the string on the inside of the curve of the snap pea.
Cut broccoli into florets. Peel stems of broccoli with a vegetable peeler to remove stringiness and cut into pieces a similar size to sugar snap pea pods.
Combine cleaned sugar snap peas and cut broccoli on a baking sheet and toss with avocado oil and salt.
Roast for 20 minutes. They will crisp up on the part touching the baking tray. Remove to a serving bowl and drizzle or toss with toasted sesame dressing. Garnish with sesame seeds.
Makes 2/3 cup dressing.
- 2 Tablespoons toasted sesame oil
- 3 Tablespoons tamari or shoyu
- 3 Tablespoons rice vinegar (unseasoned)
- 1 Tablespoon maple syrup
- 1 Tablespoon hot pepper oil* (optional)
- 1 teaspoon freshly grated ginger
Combine all ingredients and whisk to combine.