Happy Wednesday! It's been a whirlwind couple of weeks and I haven't been spending as much time in the kitchen as I'd like. Rob and I have been at back to back weddings and I spent this past weekend in Boston for my mom's birthday. I leave again tomorrow for Aspen and while I love traveling, I also love having my routine and being able to cook in my kitchen.
When I was doing Whole30 in August, I got tired of eating the same roasted veggies over and over again. I typically cook with avocado oil, olive oil and coconut oil, but I prefer using sesame oil for Asian inspired dishes. It adds a subtle flavor and isn't too overpowering. I love serving the bok choy and broccoli with a side of rice (I love this coconut rice) and protein (usually salmon or flank steak).
Prep Time: 10 minutes Cook Time: 20 minutes
- 1 head of broccoli
- 4 bok choy halved lengthwise, then thoroughly washed and drained
- 2 tbsp sesame oil
- 2 tsp sesame seeds
- Pre-heat oven to 425 degrees.
- Rinse the broccoli and bok choy. Dice the broccoli into thin pieces and cut the bok choy into quarters.
- In a large mixing bowl, add the veggies and toss in sesame oil and sesame seeds.
- Add to a baking sheet and bake for 20 minutes.
*If you make any of my recipes be sure to tag me @sullivanstreeteats so I can see all of your creations!