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    You are here: Home » Meal Type » Side Dishes » Roasted Broccoli with Tahini Sauce (Keto, Whole30)

    Roasted Broccoli with Tahini Sauce (Keto, Whole30)

    February 19, 2021 By Danielle Esposti Leave a Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

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    If umami is your thing, Roasted Broccoli with Tahini Sauce is your side dish. With crispy, caramelized edges – and zero bitterness – roasting takes this flavorful favorite up about 5 notches!

    Roasted broccoli seasoned with lemon zest in a tan serving bowl with a gold serving spoon and small bowl of tahini sauce on the side.
    Jump to:
    • How to Make Keto Roasted Broccoli
    • Tips for Making Perfect Roasted Broccoli
    • Is Roasted Broccoli Keto?
    • More Easy Keto Veggie Sides
    • Recipe

    Did roasted vegetables inspire the hit song “Simply the Best?” Well, they’re simple and they’re the best so, seems fair. Roasted broccoli in particular is an oft-overlooked candidate for the oven. But much like its cruciferous counterparts, toss with a bit of salt and oil and it’s close to perfection. Dress it up with tahini sauce and you’re there.

    Sometimes I get asked about recipe testing. I don’t talk about it that often because it’s such a part of the process that it’s like accountants talking about balancing expense reports. Ok, maybe not that dry…but it’s not always an adventure.

    Or rather, it may not always seem like an adventure. Or sometimes it’s an adventure you wish you never went on. Sometimes it’s an adventure others wish you never went on.

    Take this roasted broccoli. I – an avowed vegeholic – know darn well how to roast broccoli and at what temperature. But did I spent two whole days roasting broccoli at every temperature between 350-450°F? Yes, I did. Did I yell at my husband “Five degrees! Five minutes! Either could make a world of difference,” like some crazed fitness instructor? Yep, did that, too.

    In any event, I’m happy to tell you that roasted broccoli is now PER-FEC-TED.

    I already had the tahini sauce in my back pocket (see here, and here, or here). I used it just last week with these delicious balls of chicken shawarma goodness. In fact, adding the tahini was inspired by the meatballs. So, there you go. There’s some behind the scenes recipe development know-how that I’m certain maybe you didn’t want to to know? But here we are.

    Sometimes testing is about finding ways to get new use out of old things. And sometimes testing is about gluttony. Not every session has a “Eureka!” moment. Not every test has a result. Not every story is worth telling. As proven here.

    Now, if you’ll excuse me. I must go hang up this new inspirational “Five degrees! Five minutes!” wooden novelty sign in my kitchen.

    • Broccoli florets tossed with olive oil and salt on a parchment lined baking sheet.
    • Side view, roasted broccoli florets on a parchment lined baking sheet.

    How to Make Keto Roasted Broccoli

    With crispy, caramelized edges – and zero bitterness – roasting takes this flavorful favorite up about 5 notches. If umami is your thing, Roasted Broccoli with Tahini Sauce is your side dish. Use a whole lemon instead of bottled lemon juice – zest it first using a microplane, and reserve for a garnish on the broccoli, then juice and use for the tahini dressing.

    For an interactive post, click here to view this post as a web story.

    1. Toss broccoli florets with olive oil and salt.
    2. Spread onto a parchment lined baking sheet.
    3. Roast 20-22 minutes, until the stalks are tender and the florets are golden brown.
    4. Season with lemon juice and zest.
    5. Drizzle with tahini sauce, garnish with sesame seeds, and serve immediately.

    Tips for Making Perfect Roasted Broccoli

    • Toss the broccoli with olive oil in a separate bowl to ensure each piece is well coated.
    • Give the broccoli plenty of breathing room on the baking sheet. Leaving space in between each floret ensures steam can escape so the broccoli roasts, not steams.
    • There’s no need to flip halfway through. With proper oiling and good circulation, those florets will brown all the way ’round on their own.
    • Roasted broccoli doesn’t reheat well, so make only as much as you’ll eat in one sitting.
    • Got picky eaters? Serve the dressing on the side as a dipping sauce so you can dunk at will.
    • Side view, roasted broccoli in a tan serving bowl seasoned with lemon zest.
    • Keto roasted broccoli drizzled with tahini sauce in a tan serving bowl with a gold serving spoon.

    Is Roasted Broccoli Keto?

    Sure is! Broccoli is a keto favorite since it’s low in carbs and high in fiber. Tahini sauce brings the healthy fats for macros management – so drizzle away!

    More Easy Keto Veggie Sides

    • Broccoli Bacon Salad
    • Green Beans Almondine
    • Cauliflower Mashed “Potatoes”
    • Keto Creamed Spinach
    • Bacon Coleslaw
    Side view, a gold serving bowl tucked into keto roasted broccoli drizzled with tahini sauce.

    Did you make this keto roasted broccoli? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Keto roasted broccoli in a tan serving bowl drizzled with tahini sauce.

    Keto Roasted Broccoli with Tahini Sauce

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    With crispy, caramelized edges – and zero bitterness – roasting takes this flavorful favorite up about 5 notches. If umami is your thing, Roasted Broccoli with Tahini Sauce is your side dish. Use a whole lemon instead of bottled lemon juice – zest it first using a microplane, and reserve for a garnish on the broccoli, then juice and use for the tahini dressing.
    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Servings : 4
    Calories: 311

    Recommended Equipment

    • Large Mixing Bowl
    • Baking Sheet

    Ingredients

    Roasted Broccoli

    • 2 medium heads broccoli, divided into florets (about 6 cups)
    • 3 tbsp olive oil
    • 1 tsp kosher salt
    • Ground black pepper, to taste
    • Lemon zest, for serving
    • Sesame seeds, for serving

    Lemon Garlic Tahini Sauce

    • ¼ c. tahini
    • 2-4 tbsp water
    • 2 tbsp olive oil
    • 1 lemon, zested and juiced
    • 1-2 cloves garlic
    • sea salt, to taste
    • ground pepper, to taste

    Instructions

    • Position a rack in the lower third of the oven, then heat to 425°F. Line a baking sheet with parchment paper.
    • Make the tahini sauce. Combine the tahini, water, olive oil, lemon juice, garlic, and ¼ tsp kosher salt and ¼ tsp pepper in a blender. Blend until smooth, adding more water 1 tbsp at a time to reach the desired consistency.
    • Combine broccoli, olive oil, and salt in a bowl, then toss until well coated.
      Broccoli florets tossed with olive oil and salt in a metal mixing bowl.
    • Spread the florets over the prepared baking sheet in a single layer, ensuring even spacing to prevent overcrowding.
      Broccoli florets evenly spaced on a parchment lined baking sheet.
    • Roast 20-22 minutes, or until you can insert the tip of a paring knife into the center of a stalk and meet little resistance.
      Side view, roasted broccoli florets on a parchment lined baking sheet.
    • Season the roasted broccoli with ground pepper to taste and lemon zest.
      Side view, roasted broccoli florets in a tan serving bowl seasoned with lemon zest.
    • Drizzle with tahini dressing and garnish with sesame seeds. Alternatively, serve with dressing on the side as a dipping sauce.
      Keto roasted broccoli in a tan serving bowl drizzled with tahini sauce.

    Nutrition Information

    Serving: 1.5c, Calories: 311kcal (16%), Carbohydrates: 11g (4%), Protein: 8g (16%), Fat: 28g (43%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 326mg (14%), Potassium: 447mg (13%), Fiber: 4g (16%), Sugar: 2g (2%), Vitamin A: 42% (42%), Vitamin C: 123% (123%), Calcium: 69% (69%), Iron: 3% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: Keto, Paleo, Side Dishes, Vegan, Vegetarian, Whole30 Recipes, Whole30 Side Dishes

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