Roasted broccoli with pomegranate and tahini

Makes 4 Servings



1 bunch
broccoli, with stems, about 565 g
2 tbsp
fresh-ground black pepper
1/3 to 1/2 recipe
Tahini-Pomegranate sauce, recipe link below


  • PREHEAT oven to 400F (205C).
  • CUT the broccoli into bite-size florets. Peel the stems deeply and cut them into 1/2-inch (12-mm) pieces. On a large baking sheet, toss the broccoli florets and stems with the oil, 3/4 teaspoon salt, and pepper to taste. Roast until tender and nicely browned at the tips of the florets, about 20 minutes. Transfer to a platter or serving bowl, drizzle with the sauce, and sprinkle with the pomegranate seeds. Serve hot or at room temperature.


Vegetarian for a New Generation, Liana Krissoff.
Vegetarian for a New Generation, Liana Krissoff.


Although her new cookbook is devoted to vegetables, Liana Krissoff understands that while many of us aren’t strict

vegetarians, we’re now eating less meat. The book is divided into seasons and offers flavour-packed recipes for whatever is abundant, like Roasted Broccoli with Pomegranate and Tahini and Roasted Carrot Salad with Spicy Lemon Dressing.

Vegetarian for a New Generation, Liana Krissoff, $28.


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