Roasted Broccoli Lemon Tahini Herb (Printable)

Caramelized roasted broccoli dressed with creamy lemon-tahini herb sauce for a bright, healthy side or light lunch.

# List of ingredients:

→ Roasted Broccoli

01 - 2 large heads broccoli, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Lemon Tahini Herb Sauce

05 - 1/3 cup tahini (sesame paste)
06 - 1/4 cup warm water, plus more as needed
07 - 2 tablespoons fresh lemon juice
08 - 1 clove garlic, finely minced
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon chopped fresh dill or cilantro
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - Zest of 1/2 lemon

→ To Serve

14 - Lemon wedges
15 - Additional chopped herbs, optional

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine broccoli florets with olive oil, sea salt, and black pepper. Toss to evenly coat.
03 - Spread broccoli evenly on prepared baking sheet. Roast for 20 to 25 minutes, turning once halfway, until florets are golden and crisp at the edges.
04 - In a medium bowl, whisk together tahini, warm water, lemon juice, minced garlic, parsley, dill or cilantro, ground cumin, salt, and lemon zest until smooth and pourable. If a thinner consistency is desired, mix in additional warm water one tablespoon at a time.
05 - Arrange roasted broccoli on a serving platter. Drizzle generously with lemon tahini herb sauce. Garnish with additional herbs and serve with lemon wedges.

# Expert Advice:

01 -
  • This sauce comes together with pantry basics and makes everything taste restaurant-fancy.
  • Roasting brings out the broccoli’s natural sweetness and adds crisp edges that keep you coming back for seconds.
02 -
  • Skipping the parchment once led to impossible cleanup—always line your baking sheet.
  • Whisking the sauce slowly is key; rushing left me with clumpy tahini and a lesson in patience.
03 -
  • Roast a few extra broccoli florets for snacking—they vanish fast.
  • Let the sauce sit for five minutes before serving to allow flavors to mingle.

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