Roast Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds. Best vegetable sides for Christmas meals. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Roasted Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds

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This quick and easy roast broccoli recipe makes a delicious and healthy vegetable side dish that cooks in no time. Roasted broccoli, zucchini and green beans sprinkled with sesame seeds are quickly roasted on high heat in seasoned extra virgin olive oil, and piled onto a creamy butter bean spread. It’s a brilliant side to roast chicken or grilled fish.

If you’re a lover of broccoli, you need to make my broccoli soup with cheddar, potato, crispy bacon and crunchy croutons, which I’m completely addicted to, but I think you’ll also enjoy this easy roast broccoli recipe. Broccoli, zucchini and green beans are quickly roasted on high heat in seasoned extra virgin olive oil, piled onto a creamy butter bean spread, and sprinkled with sesame seeds.

We love to serve this with succulent braised chicken with olives and capers and sides of roasted cauliflower on hummus with crispy chickpeas and pickled shallots, and either Hassleback potatoes or creamy mashed potatoes, and a salad, such as this radish cucumber salad with feta, rucola and fresh herbs, all of which I’ve recently shared recipes for, and I’ve got recipes for more mains, salads and sides we’ll be publishing this week.

Now before I tell you more about this easy roast broccoli recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by making a donation to our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

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Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you more about my easy roast broccoli recipe for broccoli, zucchini and green beans sprinkled with sesame seeds.

Roast Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds

This easy roast broccoli recipe for oven-roasted broccoli, zucchini and green beans sprinkled with sesame seeds will make you a healthy vegetable side dish that goes with just about anything.

Admittedly, it’s a bit of an East-West fusion, as so many of my dishes are, having grown up in multicultural Australia and lived in Asia and the Middle East for a couple of decades.

With this roast broccoli recipe I’m combining extra virgin olive oil, which I gently season with garlic, onion, sea salt, and chilli flakes, which I brush onto the vegetables with a silicone pastry brush, then sprinkle with sesame seeds to add texture and flavour.

If that’s too much of a stretch for you, then use sesame oil instead of olive oil for a distinctly East Asian taste.

This roast broccoli recipe is nothing if not versatile and if you’re reluctant to go East-West and prefer more European flavours, use ground paprika instead of chilli flakes, skip the sesame seeds, and sprinkle the vegetables with crispy bacon, toasted breadcrumbs or homemade croutons, and even a little grated Parmigiano Reggiano.

Roast Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

You want to run with those Asian flavours instead and go further east? Then try Japanese sesame oil and sprinkle on some shichimi togarashi Japanese seven spice (we like S&B brand) and furikake seasoning. I could eat that with steamed rice and be completely satisfied.

Just a few tips to making this roast broccoli recipe for oven-roasted broccoli, zucchini and green beans sprinkled with sesame seeds.

Tips for Making this Roast Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds

I only have a few tips to making this roast broccoli recipe for oven-roasted broccoli, zucchini and green beans sprinkled with sesame seeds, as it’s a cinch to make.

I roast the vegetables quickly on high heat, as I like my veggies to remain crisp and green. That’s another reason I use a silicone pastry brush to brush the seasoned olive oil on the vegetables.

Roast Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Drizzling olive oil onto vegetables straight from the bottle results in an uneven distribution, wastage, and wet veggies if you don’t want to over-cook the vegetables (especially when it comes to zucchini).

That’s another reason why I recommend stirring the garlic powder and onion powder, chilli flakes and sea salt through the olive oil before brushing it onto the vegetables.

While you could serve the roasted vegetables on their own as a side dish, I love the veggies piled onto the butter bean dip which I spread out thickly onto a serving plate, and then heap the roasted veg on top. I adore the combination of textures. I sprinkle on more sesame seeds just before serving the dish.

Roast Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds

Roast Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds. Best vegetable sides for Christmas meals. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Roast Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds

This quick and easy roast broccoli recipe makes a delicious and healthy vegetable side dish that cooks in no time. Broccoli, zucchini and green beans sprinkled with sesame seeds are quickly roasted on high heat in seasoned extra virgin olive oil, and piled onto a creamy butter bean spread. It’s a brilliant side to roast chicken or grilled fish.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Australian
Servings made with recipe2
Calories 399 kcal

Ingredients
 
 

  • 1 large zucchini - trimmed and sliced
  • 1 head broccoli - stem removed and cut into florets
  • 2 tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chilli flakes
  • 1 pinch salt
  • 350 g green beans - trimmed
  • 1 tbsp sesame seeds
  • 6 tbsp butter bean dip

Instructions
 

  • Heat the oven to 220°C (428°F).
  • Use a pastry brush to brush a baking tray with olive oil and lay the sliced zucchini and broccoli florets on the baking tray.
  • Pour the olive oil into a dish and stir in the garlic and onion powder, chilli flakes and pinch of salt, brush it onto the broccoli and zucchini and roast for 10 minutes.
  • While the vegetables are roasting, make the butter bean dip using the recipe above if making a homemade dip.
  • Slide out the baking tray, spread the green beans over the other vegetables, brush with seasoned olive oil, sprinkle on the sesame seeds, and roast for 5 minutes.
  • Spread the butter bean dip out onto a serving plate, and pile the roasted vegetables on top. Sprinkle on more sesame seeds if you like and serve immediately while warm.

Nutrition

Calories: 399kcalCarbohydrates: 44gProtein: 17gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 309mgPotassium: 1726mgFiber: 17gSugar: 13gVitamin A: 3461IUVitamin C: 310mgCalcium: 283mgIron: 6mg

Please do let us know in the comments below if you make our roasted cauliflower recipe as we’d love to hear how it turns out for you.

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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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