Last week I prepared yet another fabulous recipe from Tosca Reno’s Eat Clean Diet Cookbook. These sesame-roasted broccoli and green beans are just divine. The roasting brings out the sweet nuttiness of the broccoli while the red bell pepper gives this dish just the right pop of color. It’s not only delicious but packed full of important phyto-nutrients that are found in dark green vegetables. Best of all, it’s a snap to put together and perfect as a side to fish or poultry. I’d eat this dish any day of the week but I’d also serve it at dinner party because of its festive flair. Eating clean never tasted so good!
Cook’s note: The only downside to this dish is the expense of red bell peppers. I live in the Southeast where red bell peppers retail for $2.00 each. Yikes! I couldn’t bring myself to spend nearly $5 bucks on two red bell peppers so I made due with one and the recipe was still fantastic. You might try frozen bell peppers which are significantly cheaper but not as good tasting.
2Tbsp/extra-virgin olive oil
1lb/green beans, trimmed
1lb/broccoli, trimmed and cut into florets
2 sweet red bell peppers, sliced in strips
2Tbsp/ oyster sauce or hoisin sauce
2 Tbsp/ maple syrup
1 Tbsp/ roasted sesame oil
2Tbsp/ white sesame seeds
Preparation: Preheat over to 400 F. Prepare roasting pan by coating it lightly with oil. Place all vegetables in the roasting pan. Mix oyster or hoisin sauce, maple syrup and sesame oil in a small bowl. Pour over the vegetables. Toss gently to coat vegetables.
Place in the oven and bake for 10 minutes. Don’t let the vegetables get burned. Remove the roasting pan from the oven and turn the vegetables over. Sprinkle with sesame seeds and return to the oven for another five minutes.
Nutritional information: 111 Calories; 61 Calories from fat; 3g of Protein; 10g Carbs; 3g Dietary Fiber; 4g Sugars; 6g Fat; 87mg Sodium. Weight Watchers Note: Each serving is 3 Points Plus value