Roasted Broccoli With Lemon Herb Tahini (Printable)
Golden roasted broccoli with zesty lemon herb tahini sauce
# List of ingredients:
→ Vegetables
01 - 1 ½ lbs broccoli, cut into florets
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp black pepper
→ Lemon Herb Tahini Drizzle
05 - ⅓ cup tahini
06 - 2 tbsp fresh lemon juice (about ½ lemon)
07 - 1 tbsp olive oil
08 - 1 small garlic clove, finely minced
09 - 3 tbsp cold water (more as needed for consistency)
10 - 2 tbsp chopped fresh parsley
11 - 1 tbsp chopped fresh dill (optional)
12 - ½ tsp maple syrup or agave
13 - ⅛ tsp sea salt
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss broccoli florets with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread broccoli in an even layer on the prepared baking sheet. Roast for 18 to 22 minutes, tossing halfway through, until edges are crisp and florets are tender and golden.
04 - While broccoli roasts, whisk together tahini, lemon juice, olive oil, minced garlic, cold water, parsley, dill, maple syrup, and salt in a bowl until smooth. Add more water as needed for a pourable consistency.
05 - Arrange roasted broccoli on a serving platter and drizzle generously with the lemon herb tahini sauce. Serve immediately, garnished with extra herbs or lemon zest if desired.
# Expert Advice:
01 -
- The tahini drizzle is so good you will want to put it on everything from grain bowls to roasted carrots.
- It turns an ordinary vegetable into something you actually crave, and the whole thing comes together in thirty minutes.
02 -
- Do not crowd the baking sheet because overlapping florets steam instead of roast and you lose that essential crunch.
- If your tahini seizes when you add lemon juice, keep adding cold water and whisking because it will eventually smooth out.
03 -
- Cut the florets into similar sized pieces so they roast evenly and you do not end up with some burnt and some underdone.
- Taste the tahini drizzle before serving and adjust the salt and lemon because tahini brands vary wildly in flavor and thickness.