Roasted Broccoli Lemon Herb Tahini (Printable)
Crispy roasted broccoli crowned with a creamy lemon-herb tahini drizzle for a vibrant, healthy side.
# List of ingredients:
→ For the Roasted Broccoli
01 - 1 ½ lbs broccoli, cut into florets
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
→ For the Lemon Herb Tahini Drizzle
05 - ⅓ cup tahini (sesame seed paste)
06 - 2 tbsp fresh lemon juice
07 - 1 small clove garlic, finely grated
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tbsp fresh dill, finely chopped
10 - 3–4 tbsp water (to desired consistency)
11 - ½ tsp sea salt
12 - Zest of ½ lemon
→ To Serve
13 - Extra chopped herbs (optional)
14 - Lemon wedges (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the broccoli florets with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread the broccoli on the prepared baking sheet in a single layer. Roast for 18–20 minutes, turning halfway through, until the edges are crispy and the stems are tender.
04 - While the broccoli roasts, whisk together the tahini, lemon juice, grated garlic, chopped parsley, dill, sea salt, and lemon zest in a medium bowl. Gradually add water, 1 tablespoon at a time, until the sauce reaches a creamy, pourable consistency.
05 - Arrange the roasted broccoli on a serving platter and drizzle generously with the lemon herb tahini sauce.
06 - Finish with extra chopped herbs and lemon wedges if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini drizzle is so good you will want to put it on everything from roasted carrots to grain bowls to plain rice.
- It transforms humble broccoli into something that looks and tastes like it came from a Mediterranean restaurant.
- Ready in 30 minutes with almost zero hands on effort, making it perfect for weeknight dinners when energy is low but you still want something vibrant.
02 -
- Tahini seizes and clumps when you first add liquid, which is completely normal, so just keep whisking and adding water gradually and it will turn creamy.
- Crowding the baking sheet is the number one reason roasted vegetables turn out soft instead of crispy, so use two sheets if necessary.
03 -
- Peel and slice the broccoli stalks into thin rounds and roast them alongside the florets because they get incredibly sweet and crispy and throwing them away is a waste.
- A pinch of chili flakes in the tahini sauce adds a gentle heat that elevates every other flavor without overpowering the dish.