Sesame Broccoli

I love to make Chinese takeout food at home and this recipe is a great example of why I love it!  When you make takeout at home you know exactly what is going into it and you can modify it to fit your needs and wants.  I made this broccoli as a side to the firecracker chicken I made the other day (recipe coming tomorrow!) and it was the perfect accompaniment.  The original recipe called for the broccoli to be steamed but I find roasting broccoli gives it so much more flavor.  If you want to steam your broccoli, knock yourself out.  Don't forget the yummy vinaigrette on top, though, because it's full of flavor! 

Sesame Broccoli (adapted from rightathome.com)

2 t. sesame seeds
1 1/4-1 1/2 lb. broccoli florets (this is about 4 crowns of broccoli trimmed of woody stems)
1 T. extra virgin olive oil
Salt and pepper
1 T. sesame oil
1 T. hot sauce (I used Frank's Red Hot)
1 T. low sodium soy sauce

Preheat the oven to 375.  Place the sesame seeds in a small skillet over medium heat and toast until lightly browned.  Remove to a small bowl and set aside.  Place the broccoli florets on a foil lined baking sheet and toss with the olive oil.  Sprinkle lightly with salt and pepper (not too much salt since the soy sauce you are adding later is salty.)  Roast the broccoli in the preheated oven for 15 minutes.  Toss the broccoli with a spatula and return to the oven to finish roasting, about 10 minutes.  While the broccoli is roasting combine the sesame oil, hot sauce and soy sauce in a small bowl and whisk to combine.  Place the broccoli in a serving bowl, pour the sauce on top and toss to combine.  Garnish with the toasted sesame seeds and serve!

6 servings (80 calories each serving) according to my calculator on loseit.com