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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.
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.
- Toss broccoli florets with olive oil and salt.
- Spread onto a parchment lined baking sheet.
- Roast 20-22 minutes, until the stalks are tender and the florets are golden brown.
- Season with lemon juice and zest.
- 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.
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
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.
Keto Roasted Broccoli with Tahini Sauce
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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.
- Spread the florets over the prepared baking sheet in a single layer, ensuring even spacing to prevent overcrowding.
- 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.
- Season the roasted broccoli with ground pepper to taste and lemon zest.
- Drizzle with tahini dressing and garnish with sesame seeds. Alternatively, serve with dressing on the side as a dipping sauce.
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