Roasted Broccoli With Sesame Balsamic "Ponzu" Vinaigrette

(adapted from Steamy Kitchen)

Ponzu sauce is a combination of citrus and soy sauce that can be difficult to find, so we've created our own version!

We’ve taken a few liberties and made ours with balsamic vinegars to create a light, tangy version that is perfect for a dipping sauce, salad dressing, as a simple way to dress any steamed vegetables, or to jazz up grilled tofu, chicken or fish.

Ingredients

• 1 pound broccoli cut into florets

• 1 teaspoon The Olive Scene Neapolitan Herb Balsamic Vinegar

• 1 teaspoon The Olive Scene Sicilian Lemon Balsamic Vinegar

• 3 teaspoons The Olive Scene Blood Orange Olive Oil

• ½ teaspoon The Olive Scene Japanese Roasted Sesame Oil

• 1 tablespoon chopped green onions

• 1 teaspoon sesame seeds

• ¼ teaspoon red pepper flakes or Kirmizi Aci Biber (Turkish roasted red pepper flakes available at The Olive Scene)

Instructions

1. Toss the broccoli with 1 teaspoon of Blood Orange Olive Oil and spread on a cookie sheet.

2. Roast the broccoli until just tender but slightly crunchy at 400° for 15-18 minutes.

3. In a small bowl, whisk together the vinegars.

4. Slowly whisk in the oils, and then the remaining ingredients.

5. Toss with the roasted broccoli.

*Sicilian Lemon Balsamic Vinegar is awesome as well as a substitute for the Thai Lemongrass Mint Balsamic Vinegar.