Roasted Broccoli With Tahini Garlic Sauce
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1garlic clove, cut in half, green shoots removed
- Salt to taste
- ⅓cup sesame tahini
- 2 to 4tablespoons fresh lemon juice (more to taste)
- ⅓cup water
- Aleppo pepper or red pepper flakes for sprinkling
- 1 to 1½pounds broccoli crowns
- 2tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
For the Tahini Sauce
For the Broccoli
Nutritional analysis per serving (6 servings)
166 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 6 grams protein; 321 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a mortar and pestle mash the garlic clove to a purée with a generous pinch of salt. Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to ⅓ cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.
- Step 2
Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns ⅓ inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total. Remove from the oven and transfer to a platter or to individual serving plates. Drizzle on the tahini sauce and serve, or serve the tahini sauce in small bowls for dipping.
- Advance preparation: The tahini garlic sauce will keep for a few days in the refrigerator but it’s best freshly made as the garlic will become more pungent with time.
Private Notes
Comments
I've been roasting broccoli for some time as a quick vegie side. I use a glass baking dish and found that if I stack the buds on their heads and drizzle oil and seasoning over, I get a crisp roast on the stems without too much burn on the flower. I usually toss on parmesan and can judge the doneness by when the cheese goes golden... Looking forward to trying the tahini to twist up an old fav.
Superb dish. Keep the broccoli pieces big & chunky, that way you'll have some charred flavour without losing the crispness. Make sure to thin the tahini dressing properly with water.
Came out perfect! Tossed with the roasted broccoli and roasted squash (kabocha and butternut). This tahini with the butternut was exquisite!
Delish and really easy. Used mini food processor
I was short on time so rather than mash up some garlic, I had some garlic heavy hummus, added the tahini and lemon. Quite yummy!
This recipe is deceptively simple, and when I started I wasn't sure it was going to amount to much. Well, I'm glad to be wrong - it's delightful. I could eat bowlfuls of this on its own. I do think it's good to make the sauce a bit ahead of time, because a little bit of pungency from the garlic improves it, IMO. The technique for slicing and roasting the broccoli itself is fantastic; I've never had roasted broccoli turn out so tasty. Amounts in the recipes worked perfect for me.
Advertisement