Roasted Broccolini With Lemon Tahini (Printable)

Crispy roasted broccolini meets bright lemon-tahini sauce for a vibrant Mediterranean side ready in under 30 minutes.

# List of ingredients:

→ Vegetables

01 - 1 lb broccolini, ends trimmed

→ For Roasting

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Lemon Tahini Drizzle

05 - 3 tbsp tahini (sesame paste)
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp olive oil
08 - 1 tbsp maple syrup or agave nectar
09 - 1 small garlic clove, finely grated
10 - 2-3 tbsp water, to thin as needed
11 - Salt, to taste

→ Garnish (optional)

12 - 1 tsp toasted sesame seeds
13 - 1 tsp finely grated lemon zest
14 - Fresh parsley, chopped

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss broccolini with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread broccolini in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.
04 - Roast for 15-18 minutes, flipping halfway through, until broccolini is tender-crisp with lightly browned, caramelized tips.
05 - While broccolini roasts, whisk together tahini, lemon juice, olive oil, maple syrup, and grated garlic in a medium bowl. Gradually whisk in water, 1 tbsp at a time, until smooth and pourable. Season with salt to taste.
06 - Transfer roasted broccolini to a serving platter. Drizzle generously with lemon tahini sauce. Garnish with toasted sesame seeds, lemon zest, and fresh parsley if using. Serve immediately.

# Expert Advice:

01 -
  • The tahini drizzle transforms simple roasted vegetables into something restaurant worthy and fancy
  • It comes together in under 30 minutes but looks like you spent much longer on it
  • The combination of crispy broccolini and creamy sauce is absolutely addictive
02 -
  • The tahini sauce might look thick and clumpy at first, but keep whisking and adding water, it will suddenly turn silky smooth
  • Don't overcrowd the baking sheet or the broccolini will steam instead of getting those crispy edges we want
03 -
  • Room temperature tahini blends much more smoothly than cold straight from the fridge
  • Grating the garlic on a microplane creates a paste that incorporates evenly without any harsh bites

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