“More bwoccoli pweeaaasseee!!”
Did she just say what I thought she did?
I heaped more broccoli on her plate and she went for it.
A couple minutes later, again: “More bwooooccoli peeease!”
Husband and I exchanged a glance. Just earlier, she saw the dinner spread and had spontaneously made up a song about spaghetti and meatballs on the spot. Now, five minutes into dinner, she still hadn’t touched her spaghetti and meatballs. She was just eating more broccoli!
“Ben, I feel like I just earned a mom badge of some sort.”
The My-Kid-Asked-for-More-Vegetables one, I think. AKA the “More broccoli please!” badge:
I’ve served broccoli and cauliflower this style several times, and she always eats it up. But when she kept asking for more today, I knew I had to share the magic with you! The whole family loves enjoying broccoli and cauliflower this way. I’ve even made the sauce without the ginger and orange juice, and it was still quite good (but better with!). It’s perfect for a meal where you’re going to get your hands on your food anyway, and I’m pretty sure dipping sauces are one of the best kept secrets to getting toddlers to eat anything!
Try it out, and if your toddler asks for more broccoli at dinner, be sure to leave a comment here so I can send you a personalized .png badge ;).
Roasted Broccoli with Japanese Dipping Sauce
Recipe from Susie Middleton’s book Fast, Fresh & Green
For the Roasted Broccoli (or cauliflower)
- 1 lb Broccoli florets (each 2in with one flat side)
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt
Japanese Dipping Sauce (Ponzu)
- 2 tbsp soy sauce
- 2 tbsp fresh lemon juice
- 1 tbsp orange juice
- 1 1/2 tsp honey
- 1 tbsp finely chopped scallions (white parts and some light green)
- 1/2 tsp grated fresh ginger
Instructions
- Roast the broccoli: Preheat the oven to 475ºF. Line a large sheet pan with a piece of parchment paper. In a large mixing bowl, toss the broccoli florets with the olive oil and salt. Spread out the broccoli, cut side down, in one layer on the sheet pan. Roast until the bottoms are browned in spots and the florets are dark and crispy around the edges, 14-18 minutes (the stems will still look green). Transfer to a platter to serve with dipping sauce.
- Make the sauce: While the broccoli is roasting, combine the soy sauce, lemon juice, orange juice, and honey in a small bowl and whisk until the honey is dissolved. Add the scallions and ginger and stir well. Transfer to a dipping bowl to serve alongside broccoli. Enjoy!
2 responses to “Japanese Dipping Sauce for Roasted Broccoli and Cauliflower”
Meet JoEllen
Subscribe via Email
Top Posts & Pages
Categories
Oh this is awesome! We’re doing a no sugar diet right now, but I’ll stick this in my back pocket for the future.
Such a great roasting recipe! Will try to make the dippng sauce in the future. :o)