Roasted Broccoli Lemon Tahini (Printable)
Crispy roasted broccoli florets with a creamy lemon-herb tahini drizzle—fresh, zesty, and packed with flavor.
# 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
06 - 3 tbsp fresh lemon juice (about 1 lemon)
07 - 1 clove garlic, finely minced
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 tbsp fresh dill, finely chopped (optional)
10 - 2–4 tbsp cold water, as needed
11 - ½ tsp sea salt
12 - ¼ tsp ground cumin
# Steps:
01 - Preheat the oven to 425°F. Line a 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 in a single layer on the prepared baking sheet. Roast for 18–20 minutes, turning once halfway through, until the edges are browned and the florets are tender-crisp.
04 - While the broccoli roasts, whisk together the tahini, lemon juice, garlic, parsley, dill (if using), sea salt, and cumin in a medium bowl. Add cold water 1 tablespoon at a time, whisking until the sauce is smooth and pourable. Adjust seasoning to taste.
05 - Transfer the roasted broccoli to a serving platter. Drizzle generously with the lemon herb tahini sauce. Serve immediately, garnished with extra herbs if desired.
# Expert Advice:
01 -
- The tahini sauce is the kind of thing you will want to put on literally everything by Tuesday.
- It turns basic broccoli into something you would happily pay restaurant prices for.
- Thirty minutes start to finish, and most of that is hands off oven time.
02 -
- If your tahini sauce seizes and becomes thick or grainy, keep adding cold water one teaspoon at a time and whisk vigorously because it will eventually smooth out.
- Crowding the baking sheet is the number one enemy of crispiness because steam builds up and steams the florets instead of roasting them.
03 -
- Peel the broccoli stems and roast them alongside the florets because they become sweet and tender and throwing them away is a waste.
- Taste the tahini sauce on an actual piece of broccoli rather than from a spoon because the salt balance changes dramatically depending on what it is paired with.