Project Description
Roasted Broccoli & Edamame Salad
INGREDIENTS
- 2 bags Stahlbush Island Farms Broccoli Florets
- 1 1/2 cups Shelled Edamame, from frozen
- Olive Oil, to toss
- Kosher Salt, as needed
- Fresh Cracked Black Pepper, as needed
- 1/3 cup Peanut Butter, can be natural
- 2 tablespoons Rice Wine Vinegar
- 1 1/2 tablespoons Tamari Soy Sauce
- 2 tablespoons Honey
- 1/4 teaspoon Toasted Sesame Oil
- Hot Water, add a tablespoon at a time if needed to thin the sauce
- 1/2 cup Green Onions, finely chopped
- 2 1/2 cups Roasted Peanuts
- Black and White Sesame Seeds, for garnish
INSTRUCTIONS
- Preheat the oven to 450˚F.
- Place the broccoli and edamame on a parchment-lined baking tray and toss with olive oil, salt, and pepper.
- Roast in the oven until the broccoli begins to crisp, about 10-12 minutes. Broil if needed to get some browning. Remove from the oven and let cool for about 10 minutes.
- In the bottom of a large bowl, whisk together the peanut butter, vinegar, tamari, honey, sesame oil, and water as needed to make a smooth sauce.
- Add the roasted broccoli and edamame to the bowl, along with the green onions, peanuts, and sesame seeds. Toss to combine and coat in the sauce.
- Top with more peanuts, green onions, and sesame seeds as needed for garnish. Serve Immediately.
Roasted Broccoli & Edamame Salad
INGREDIENTS
- 2 bags Stahlbush Island Farms Broccoli Florets
- 1 1/2 cups Shelled Edamame, from frozen
- Olive Oil, to toss
- Kosher Salt, as needed
- Fresh Cracked Black Pepper, as needed
- 1/3 cup Peanut Butter, can be natural
- 2 tablespoons Rice Wine Vinegar
- 1 1/2 tablespoons Tamari Soy Sauce
- 2 tablespoons Honey
- 1/4 teaspoon Toasted Sesame Oil
- Hot Water, add a tablespoon at a time if needed to thin the sauce
- 1/2 cup Green Onions, finely chopped
- 2 1/2 cups Roasted Peanuts
- Black and White Sesame Seeds, for garnish
INSTRUCTIONS
- Preheat the oven to 450˚F.
- Place the broccoli and edamame on a parchment-lined baking tray and toss with olive oil, salt, and pepper.
- Roast in the oven until the broccoli begins to crisp, about 10-12 minutes. Broil if needed to get some browning. Remove from the oven and let cool for about 10 minutes.
- In the bottom of a large bowl, whisk together the peanut butter, vinegar, tamari, honey, sesame oil, and water as needed to make a smooth sauce.
- Add the roasted broccoli and edamame to the bowl, along with the green onions, peanuts, and sesame seeds. Toss to combine and coat in the sauce.
- Top with more peanuts, green onions, and sesame seeds as needed for garnish. Serve Immediately.
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