Now that I'm on summer break, however, I'm trying to be better about serving fresh vegetables and this one from weelicious is just perfection. It takes barely any effort, and as long as you have the time it takes to roast in the oven, you're good to go.
I would never ever have thought to infuse broccoli and cauliflower with Asian flowers, but I'm glad somebody did. This was awesome, and my kids inhaled it. I combined the leftovers with some couscous and grilled chicken for a perfect lunch.
Roasted Asian Veggies
- 2 Cups Broccoli Florets
- 2 Cups Cauliflower Florets
- 2 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Toasted Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Preheat oven to 400°F.
Place florets on a greased baking sheet, top with soy sauce and sesame oil, and toss to coat evenly.
Bake for 30 minutes until golden, then sprinkle with sesame seeds.