Curried Sheet Pan Broccoli with Peanuts and Tahini

This sheet pan dinner is all about adaptability. Caramelized and deeply-roasted broccoli is my favorite base, but don’t limit yourself. Feathery leaves of Brussels sprouts make a great substitute, or(!) tiny cauliflower florets. Even better, do a mix of vegetables (the blend in the photo is mostly broccolini with a few handfuls of shredded brussels sprouts). The creamy, under-dressing is tahini based, but almond butter or sunflower seed butter work nicely as well – all in the spirit of using whatever you have on hand.

Curried Sheet Pan Broccoli with Peanuts and Tahini

One of the magic elements of this recipe is the pop of sweetness you get from using a bit of roasted dried fruit, don’t skip, seriously. I like using golden raisins because they plump up, ooze a bit of sugary juice, and then caramelize where the juice hits the baking sheet. But if sourcing them is a challenge, just go for chopped dried apricots, or chopped dates. It all comes off one sheet pan, plated on a single, family-style platter.

Curried Sheet Pan Broccoli with Peanuts and Tahini

Alison Roman has a brilliant version in her Dining In cookbook using cauliflower florets and dates. That was my starting point months ago, and this is where we ended up. A greened up third cousin of sorts.

Curried Sheet Pan Broccoli with Peanuts and Tahini

You can see (above) I serve the broccoli platter alongside simple soba noodles tossed with a splash of olive oil, seasoned with a pinch of salt, and sprinkled with a mix of seeds. I boil the soba noodles while the vegetables are roasting, and it makes for a nice meal.

Curried Sheet Pan Broccoli with Peanuts and Tahini

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