Roasted Broccoli with Tahini Sauce (Story)

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[{"selector":"#anim-5e91fd0d-0c89-45b0-a29e-84c8bf7298de","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] ⭐️ 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 BROCCOLI INGREDIENTS

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[{"selector":"#anim-24690caa-32ca-4ed8-8848-f8bf2adceec2","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] ⭐️ 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. PRO TIPS!

Combine broccoli, olive oil and salt in a mixing bowl. Toss until well combined. 1

Arrange in a single layer on a parchment lined baking sheet. 2

Roast 20-22 minutes in a 425°F oven, until the broccoli is tender and caramelized. 3

Season with with ground pepper and lemon zest. 4

Make the tahini sauce - blend all ingredients in a blender until smooth. 5

Drizzle broccoli with tahini sauce and garnish with sesame seeds. Serve immediately. 6

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