Roasted Broccoli Lemon Herb Tahini (Printable)

Crisp roasted broccoli drizzled with lemon-herb tahini for a bright, vegan side in 30 minutes.

# List of ingredients:

→ Roasted Broccoli

01 - 1 large head broccoli (about 1.1 lb), cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Lemon Herb Tahini Sauce

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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccoli florets with olive oil, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 18 to 20 minutes, flipping halfway through, until florets are golden with lightly charred edges and crisp-tender texture.
04 - While broccoli roasts, whisk together tahini, warm water, lemon juice, lemon zest, minced garlic, parsley, dill, ground cumin, and salt in a mixing bowl. Add additional warm water as needed to reach a smooth, pourable consistency.
05 - Transfer roasted broccoli to a serving platter and drizzle generously with the lemon herb tahini sauce. Serve immediately.

# Expert Advice:

01 -
  • The tahini sauce tastes like something you would order at a restaurant but it comes together in about two minutes with a bowl and a whisk.
  • Roasting transforms broccoli into something caramelized and nutty that even skeptical eaters reach for seconds.
02 -
  • Tahini brands vary wildly in thickness so start with less water and add gradually until the sauce reaches a honey like consistency.
  • Crowded broccoli steams instead of roasting so use two baking sheets if necessary to give every floret space.
03 -
  • Let the broccoli sit undisturbed for the first 12 minutes of roasting before flipping to develop the deepest color.
  • If your tahini sauce tastes bitter add a tiny drizzle of maple syrup or honey to round it out without making it sweet.

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