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.
2mediumheads broccolidivided into florets (about 6 cups)
3tablespoonolive oil
1teaspoonkosher salt
Ground black pepperto taste
Lemon zestfor serving
Sesame seedsfor serving
Lemon Garlic Tahini Sauce
¼c.tahini
2-4tablespoonwater
2tablespoonolive oil
1lemonzested and juiced
1-2clovesgarlic
sea saltto taste
ground pepperto 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 teaspoon kosher salt and ¼ teaspoon pepper in a blender. Blend until smooth, adding more water 1 tablespoon 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.