The broccoli has been incredible lately here in Ontario. It has been local, sweet and bountiful. I feel like we are in full swing of the fall routine and I am having ambivalent feelings about this. I love the colour changes and the beauty of the season in general but less enthralled about the days getting shorter and the concept of the weather cooling off and for the length of time it will stay that way. I need to re-inspire myself and bring newness into my daily repertoire, kind of like a spring feeling for the fall. I do this by changing my workouts, my playlists and of course, my meal prep and recipe rotation.

This is the perfect newbie to your weekly veggie rotation, your people will be grateful trust me!

Add sesame seeds to this recipe, obviously, I forgot them when I made this dish for the photo, ugh.

Honey Shellacked Broccoli with Toasted Sesame Seeds

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Servings 4

Ingredients

For the Dressing

1 tbsp mirin
1 tbsp rice vinegar
½ tbsp sesame oil
½ tbsp honey
½ tbsp light tamari or soy

For the Broccoli

1 large broccoli florets only
1-2 tbsp neutral oil
1-2 shallots sliced in ¼ inch rounds
2-3 tbsp toasted sesame seeds I like to mix the black and white

Instructions

Bring a pot of water to boil and cook the broccoli until tender 4-5 minutes, drain and set aside.
Mix together dressing ingredients in a small bowl, set aside.
In a large frying pan over med-high heat, heat the vegetable oil, add the shallots cook until dark and crisp a little, about 5 minutes.
Add the dressing to the hot pan with the shallots (make sure you don’t leave the honey behind), allow that to bubble for a minute or so.
Add the broccoli, toss with the dressing so that they are coated and shiny.
Serve hot (they can be reheated in the frying pan if you were not ready to serve immediately, just leave them in the pan).