If your roasted veggies are feeling a little humdrum, we have a feeling you’ll really like what we have here: recipes for a bright citrus tahini topping, an herbaceous green goddess dressing, and a savory peanut sauce. We’ve had a lot of great broccolini, so that’s what we used, but these versatile sauces work wonders over everything.
To start, cut Broccoli florets with stems into similar size. (Do not waste or discard the stems). Steam broccoli in a double boiler steamer for about 5-7 minutes or until just tender. Toss into a pan, with oil, on medium heat, with half a teaspoon of vinegar. Serve accompanied by choice of sauce.
Continue to learn how to make three simple sauces that can be poured over everything.Print
This is a very bright, tangy dressing with strong flavors of lemon and orange, so it pairs well with mild veggies. It could also work on roasted acorn squash or grilled zucchini.
- 1 clove garlic
- 2 tablespoons tahini, stirred to mix
- Juice of 1/2 a lemon (about 1 tablespoon)
- Zest of 1/2 a lemon
- Juice of 1/2 an orange (about 2 tablespoons)
- 1/2 teaspoon honey
- Big pinch of salt (about 1 teaspoon)
- 1 tablespoon olive oil
- Water (optional)
- Put all ingredients, except water, into a small food processor. Mix until well combined and sauce-like.
- Depending on what brand of tahini you use, you may need to add water, one teaspoon at a time to loosen the sauce to a thinner consistency of your liking.
The one cup of greens can be a mix of whatever you have in the fridge! Here, we mixed basil with parsley, but you could also add fresh dill, tarragon, or chives.
- 1/2 cup mayonnaise
- 1/4 cup yogurt
- 1 cup packed parsley and basil leaves
- 1/4 cup of minced shallots or scallions
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 1 anchovy filet (or, 1 teaspoon Worcestershire sauce, 1 teaspoon of finely grated Parmesan, or even 1/2 teaspoon of fish sauce; whatever you have to punch up the umami flavor)
- 1 clove garlic, sliced
- 1/2 teaspoon salt
Put all ingredients into a small food processor and mix until well combined. Your sauce will be thicker if you use Greek yogurt, so for a thinner sauce you can use regular non-fat yogurt or sour cream.
This kid-friendly sauce has no chili, but you can surely add your favorite chili paste or flakes if you want a little kick. This sauce also works as a dip when paired with sliced raw vegetables, like fresh cucumber and carrots, or even spooned onto hard boiled eggs.
- 1/2 cup peanut butter
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon ginger, peeled and grated
- 1/4 cup water
- 1 teaspoon salt
Put all ingredients, except water, into a small food processor. Pulse until well combined. Then, add water to loosen sauce as needed.