Daily food & travel inspiration in your inbox

Coming right up

Broccoli, Brussels sprouts and avocado make the most delightful green salad.

GREEN BOWL OF DELIGHT

Ingredients

  • 1 large head broccoli

  • 1 bunch brussel sprouts

  • Olive oil

  • 1 handfuls chopped fresh parsley

  • 1 tablespoon tahini

  • 1 tablespoon lemon juice

  • 1 ripe avocado, diced

  • Salt and Pepper

  • Red Pepper Flakes

Instructions

  1. Preheat the oven to 400° F. Wash the broccoli and brussel sprouts. Cut the broccoli into florets, including the tender part of the stem. Cut the stems off the brussel sprouts and cut in half. Put the brussel sprouts and broccoli on a rimmed baking sheet lined with parchment paper. Drizzle generously with olive oil and sprinkle with salt, pepper, and red pepper flakes. Toss well. Roast in the oven for about 40 minutes.

  2. For the dressing, combine the tahini, lemon juice and salt in a bowl. Stir, adding water as needed for texture, and add the chopped parsley. When the vegetables are cooked, let cool then add the avocado and gently toss. Drizzle the dressing on top. Enjoy!

email

Email

print

Print

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Transcript

- [Woman] This dish is full of so many amazing things. First of all, avocado, and if you know me at all you know that I love avocado. Also, roasted broccoli is this beautiful magical thing that happens when you put broccoli in the oven. The flavor is just out of control and if you've never had roasted broccoli, this dish is your chance to try it. I found out about this dish from Clotilde, she's a French food blogger, her blog is Chocolate and Zucchini. Hat tip to you, Clotilde. I love Brussels sprouts too, so I add Brussels sprouts to this dish too. Broccoli, Brussels sprouts, avocado, it's going to be a green bowl of delight. So first we just start by chopping up our veggies here. You wanna try and get these, give or take, the same size so that they roast evenly. Don't throw the stem part away, keep it, because that's gonna roast up beautifully as well. I'm gonna use some of this stem here too, because don't let anything go to waste, right? We're gonna put some parchment paper down. And then we're going to tackle our Brussels sprouts. So I've already rinsed both of these vegetables, so they're ready to just be chopped up. We don't want the little end butt of our Brussels sprouts. Why would you call it a Brussels sprout stem when you can call it a Brussels sprout butt? Okay then you're going to cut the Brussels sprouts in half. Brussels sprouts go on the pan. Generously add olive oil, kosher salt, a bit of pepper. I like a little kick in my roasted vegetables, goes really well with the tahini, red pepper flakes. All right and then just toss. Which means get your hands dirty. Now this goes in the oven, 400 degrees, for about 40 minutes. While that's in the oven let's make our tahini sauce. It's super simple and so, so good. I love the nuttiness of tahini. You only need a couple tablespoons for this so, let's pour that in. And juice from half a lemon. I just like to squeeze the lemon over my hand like this because it catches any seeds, it's faster than using a citrus squeezer. All right and we're gonna add a pinch of salt as well. And we're gonna add our herbs too but first let's combine this. Nice and creamy. Now, let's chop up our parsley. But really you can use like any fresh herb you have on hand. Chives, cilantro, you just want one handful of parsley. I'm just gonna chop it up. Just roughly, don't spend too much time on this. Gonna add a little bit of water to this. You can determine how thick you want your dressing. I love roasted vegetables. When you roast them you bring out their inherent sweetness and it's so good. Okay now we add the avocado. This is my favorite part of the recipe. Cut her open. And my favorite way to take this little guy out, is just to use the same knife I already have in my hand. Boop, and twist. Out it comes. And just plop the avocado out with its green friends. I've let the vegetables cool a bit before I toss them with the avocado. You don't wanna over toss it, because then the avocado starts to fall apart and kinda makes a mess so, just a light couple tosses, and then put it in the serving dish. And top with our tahini parsley dressing. And now my favorite part of the video, when I get to eat. Don't forget guys, keep it quirky.

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.