Roasted Broccoli with Pomegranate and Tahini

Roasted Broccoli with Pomegranate and Tahini

SERVES 4

Roasted broccoli is so easy it certainly doesn't need a recipe, but I think this combination is so amazing the browned tips of the florets, the tangy-smooth tahini-pomegranate dressing, the sweet and crunchy pome-granate seeds that I had to include it here so you'd be more likely to try it. Serve it as an appetizer or a substantial side dish.

• 1 bunch broccoli with stems (about 1 1/4 pounds/565 g)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Tahini-Pomegranate SauceMAKES ABOUT 1 CUP (240 ML)Use this on any salad or with any steamed or roasted vegetables. Try it, too, in the mushroom-and-tofu, and with Herby Falafel.

• ½ cup (120 ml) well-stirred tahini

• ¼ cup (60 ml) pomegranate molasses

• 2 cloves garlic, grated

• Salt and freshly ground black pepper

In a large bowl, whisk together the tahini, 6 tablespoons (90 ml) water, the pomegranate molasses, garlic, 1 3/4 teaspoons salt, and pepper to taste. The sauce should be runny, the consistency of heavy cream, and light in color; add a little more water if necessary. The sauce can be stored in a clean jar in the refrigerator for about 2 weeks.
About ½ cup (85 g) pomegranate arils

Preheat the oven to 400°F (205°C).

Cut the broccoli into bite-size florets. Peel the stems deeply and cut them into ½-inch (12-mm) pieces. On a large baking sheet, toss the broccoli florets and stems with the oil, ¾ teaspoon salt, and pepper to taste. Roast until tender and nicely browned at the tips of the florets, about 20 minutes. Transfer to a platter or serving bowl, drizzle with the sauce, and sprinkle with the pomegranate seeds. Serve hot or at room temperature.