Tahini Roasted Broccoli

I've been roasting broccoli and cauliflower for years and it's always a winner. Put a little brown on vegetables and they really shine. But I'm always on the hunt for a twist and came across a few recipes that drizzle roasted vegetables with a tahini dressing after they come out of the oven. Tahini is a middle eastern sesame seed paste that frequently co-stars with chickpeas in the blockbuster known as hummus.



I wondered how it would taste if you dressed the broccoli before roasting so I tried it....several times before I got the proportions right. The tahini soaks into the broccoli a bit and produce a creaminess that is so good with the browned, crunchy bits. Great piping hot—and as usual with roasted vegetables, you'll be surprised how much broccoli you can eat!

Tahini Roasted Broccoli

Serves 2-4

2 tablespoons well-stirred tahini

2 tablespoons olive oil
3 tablespoons lemon juice
2 large cloves garlic, minced
1/2 teaspoon kosher salt
Few grinds black pepper
4 cups broccoli (1 large head) cut into 1 1/2" florets

Preheat oven to 450º

Put all dressing ingredients in a large bowl and whisk to combine.  Add broccoli and toss well to thoroughly coat. Scatter on a sheet pan and bake for 10 minutes. Serve hot for best flavor, squeezing a little extra lemon juice on top if you like.