was planted in the Edible Garden in February and
ready for harvest in May. The
Horticulturists pulled the broccoli before the heat set in here at
the . Atlanta Botanical Garden
Garden Chef Christina Curry’s recipe (below) has directions for roasting broccoli in the oven. For her cooking demos, Christina took advantage of the large grill in the Outdoor Kitchen by wrapping the broccoli in foil packets and cooking directly on the grill. Throw your favorite protein on the other side of the grill and you’ll have dinner in no time!
Sesame Roasted Broccoli with Mixed Greens
1 lb broccoli florets
1 T ginger, chopped
2 tsp garlic, chopped
1/3 cup sesame oil
3 T soy sauce
1 tsp chili garlic sauce
1 T honey
6 oz mixed greens
salt & pepper, to taste
black & white sesame seeds, to garnish
In a medium bowl, combine the broccoli, ginger, garlic, and 2 tablespoons of sesame oil. Toss together and transfer to a foil or parchment lined baking sheet, season with salt and pepper. Roast in a 400º oven for 8 to 10 minutes. Remove from the oven and allow to cool for a bit. In the same bowl, add the soy sauce, garlic chili sauce, honey and remaining sesame oil. Whisk together and immediately add the mixed greens and carrots. Add the broccoli and lightly toss. Garnish with sesame seeds.
Find more quick and delicious Garden Chef recipes!