KETO & WHOLE30
with tahini sauce
⭐️ 2 medium heads broccoli, divided into florets (about 6 cups) ⭐️ 3 tbsp olive oil ⭐️ 1 tsp kosher salt ⭐️ Ground pepper, to taste ⭐️ Lemon zest, for serving ⭐️ Sesame seeds, for serving
⭐️ ¼ c. tahini ⭐️ 2-4 tbsp water ⭐️ 2 tbsp extra virgin olive oil ⭐️ 1 lemon, zested and juiced ⭐️ 1-2 cloves garlic ⭐️ kosher salt, to taste ⭐️ ground pepper, to taste
TAHINI SAUCE INGREDIENTS
⭐️ give the broccoli plenty of breathing room on the baking sheet for perfectly roasted florets ⭐️ roasted broccoli doesn't reheat well - only make as much as you'll eat in a single meal ⭐️ got picky eaters? serve the sauce on the sauce and dunk at will.
Combine broccoli, olive oil and salt in a mixing bowl. Toss until well combined.
Arrange in a single layer on a parchment lined baking sheet.
Roast 20-22 minutes in a 425°F oven, until the broccoli is tender and caramelized.
Season with with ground pepper and lemon zest.
Make the tahini sauce - blend all ingredients in a blender until smooth.
Drizzle broccoli with tahini sauce and garnish with sesame seeds. Serve immediately.