Roasted Broccolini With Lemon Tahini

The first time I made broccolini this way, I couldn't believe how something so simple could taste so extraordinary. I'd always been intimidated by tahini sauces, worried they'd seize up or turn bitter, but this one came together like magic. My husband actually asked if we could have it every night for a week, which is saying something for someone who used to push broccoli around his plate.

Last spring, I served this at a dinner party when my friend Anna announced she'd gone vegan. I was nervous about making something satisfying enough for everyone, but watching her go back for thirds made me realize how flavorful plant based cooking can be. The best part was my meat loving brother couldn't stop talking about the sauce.

Ingredients

• 500 g broccolini: Choose bunches with tight florets and firm stalks, trimming just the very ends of the stems
• 2 tbsp olive oil: This helps the broccolini get those gorgeous crispy charred edges in the oven
• 1/2 tsp sea salt: Don't be shy with the salt, it needs to stand up to the rich tahini
• 1/4 tsp black pepper: Freshly cracked pepper adds a subtle warmth that balances the brightness
• 3 tbsp tahini: Give your tahini jar a good stir before measuring, the natural separation is normal
• 2 tbsp lemon juice: Fresh is absolutely essential here, bottled just doesn't have the same zing
• 1 tbsp olive oil: This helps create that silky smooth pourable consistency
• 1 tbsp maple syrup: Just enough to balance the tang without making it sweet
• 1 small garlic clove: Finely grate it so it melts into the sauce without any harsh bits
• 2 3 tbsp water: Add this gradually until you reach your desired thickness
• Sesame seeds: Toasting them for just 2 minutes in a dry pan makes all the difference

Instructions

Get your oven ready:

Preheat to 220°C and line a baking sheet with parchment paper for easy cleanup later.

Prep the broccolini:

Toss it with olive oil, salt, and pepper right on the baking sheet, then arrange in a single layer with space between pieces.

Roast until golden:

Let it cook for 15 18 minutes, flipping halfway, until the stalks are tender and those tips are beautifully crispy and browned.

Make the magic sauce:

Whisk together tahini, lemon juice, olive oil, maple syrup, and grated garlic, then gradually add water until it's smooth and pourable.

Bring it together:

Transfer the roasted broccolini to your serving platter and drizzle that gorgeous sauce all over it.

Finish with flair:

Sprinkle with toasted sesame seeds, fresh lemon zest, and chopped parsley if you're feeling fancy.

Save

This recipe has become my go to for meal prep Sundays. I roast a double batch of broccolini and keep the sauce separate in a jar, then just warm them up gently throughout the week. Something about having this ready in the fridge makes the whole week feel more manageable.

Make It Your Own

I've learned that the tahini drizzle is incredibly versatile. Sometimes I add a pinch of red pepper flakes when I want a little heat, or swap the maple syrup for honey if that's what I have on hand. The sauce also works beautifully on roasted cauliflower or even as a dip for raw vegetables.

Serving Ideas

This broccolini holds its own alongside almost anything. I love it with grilled fish for a light dinner, but it's equally good heaped over grain bowls with some chickpeas and avocado for a satisfying vegan lunch. The leftovers actually reheat surprisingly well, though the crispy texture will soften slightly.

Storage Secrets

The tahini sauce keeps beautifully in the refrigerator for up to a week, so I often make extra to have on hand. Store it in a sealed jar and give it a good stir before using, as it may thicken in the cold. If needed, whisk in another teaspoon of water to bring it back to that perfect pourable consistency.

• Leftover broccolini is best eaten within 2 3 days
• Reheat in a 350°F oven for 5 minutes to recrisp the edges
• The sauce can be frozen for up to 3 months if you want to make a big batch

Save

There's something deeply satisfying about turning such humble ingredients into something that feels so special. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ What does broccolini taste like?

Broccolini has a milder, sweeter flavor than regular broccoli with tender stems and delicate florets. When roasted, it develops crispy, slightly charred edges while remaining tender-crisp throughout.

→ Can I use regular broccoli instead?

Absolutely. Substitute with broccoli florets, though you'll need to increase roasting time by 5-8 minutes since broccoli is denser. Cut into uniform pieces for even cooking.

→ How do I store leftovers?

Store broccolini and tahini drizzle separately in airtight containers. The broccolini keeps for 3-4 days in the refrigerator. Reheat at 180°C for 5-8 minutes to restore crispiness, then drizzle with fresh sauce before serving.

→ Is the tahini drizzle make-ahead friendly?

Yes, prepare the sauce up to 5 days in advance and refrigerate in a sealed jar. It may thicken—simply whisk in a tablespoon of water to reach desired consistency. The flavors actually develop and meld over time.

→ What else can I use this tahini sauce with?

This versatile lemon-tahini drizzle pairs wonderfully with roasted vegetables like carrots, cauliflower, or sweet potatoes. It's also excellent drizzled over grilled fish, chicken, tofu, or used as a dipping sauce for fresh crudités and pita.

→ Can I make this dish spicy?

Certainly. Add a pinch of red pepper flakes or a dash of harissa to the tahini sauce for gentle warmth. Alternatively, sprinkle chili flakes over the broccolini before roasting for integrated heat throughout the dish.