Caramelised, roasted Tenderstem broccoli with a bright, zingy wild garlic pesto – a healthy, luxurious vegetable side dish.
A very quick recipe (another vegan offering) using roasted Tenderstem – my favourite way to eat this vegetable – tender and crispy in less than ten minutes.
Here I have paired it with a zingy dollop of wild garlic pesto, but it’s great as a side dish for almost any meal. Lightly caramelised and tender with a little bite.
Roasted tenderstem
Quick-roasted tenderstem broccoli. A healthy side dish recipe that's ready in minutes.
Servings: 2
Ingredients
- 220 g/1 packet Tenderstem
- sea salt to taste
- freshly ground black pepper to taste
- squeeze of fresh lemon optional
Instructions
- Preheat the oven to 200c. Roast the broccoli for about 5-10 minutes - depending on your oven and how soft you like them - until tender and crispy in places. Either toss it gently with the pesto, or pool it in the centre of the plate for dipping and lay the broccoli on top. Serve immediately.
Notes
Pesto recipe can be doubled or tripled and stored in the freezer. Use an ice cube tray so you can defrost little dollops as needed.
This post was sponsored by Tenderstem®, but the recipes are my own creations.
