Everyone is making veggies into flavor bomb bites these days. I had brussels sprouts over the holidays with my favorite (and only) brother Matt that tasted exactly like chicken wings. I am pretty sure they were deep fried too. #healthiswealth

I am a big fan of broccoli, and a big fan of the delicate, young and tender broccolini.  Not to be mistaken for broccoli rabe, which is delicious in its bitterness.  Broccolini is  a young and flowering long stemmed broccoli cousin that is perfect for this early Spring transition. 

Broccoli is the best because it is great simply steamed, does so well sauteed and has so many nooks and crannies if you want to dress it up to bake.

This one is simple.  Tahini and za'atar (a fantastic spice blend of sour sumac, sesame seeds, thyme, oregano and lemon) coat the baby broccolini with lemon zest salt and pepper for some extra zip. On to a baking sheet and into a very hot oven.  10-15 minutes and you have flavor crusted broccoli bombs.

To Make

1 bunch baby broccolini, stems trimmed (about 1.5 inches)

2 tablespoons Organic Tahini

2 tsp Za'atar spice blend

Zest 1/2 lemon

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1. Massage tahini, za'atar, 1/4 lemon zest, salt and pepper into the trimmed baby broccolini.

2. Place on a silpat lined sheet tray.

3. Bake at 475F for approximately 15 minutes until crispy.

4. Zest the remaining 1/4 lemon after removing from the oven.

Serve with lemon wedges for added zip