Tahini Roasted Broccoli

January 21, 2015

Test Kitchen-Approved

Author Notes: Broccoli roasted with tahini, garlic, and lemon becomes crispy and creamy.Laurie

Food52 Review: WHO: Laurie is a mother of two corgis and two daughters (not necessarily in that order—though both sets love her cooking).
WHAT: An addictive, tahini-soaked spin on roasted broccoli.
HOW: Toss broccoli in a mixture of tahini, lemon juice, minced garlic, olive oil, and salt and pepper, then bake for 10 minutes, eat one immediately, and try to save the rest for dinner.
WHY WE LOVE IT: When we first saw the broccoli come out of the oven, we had every intention of saving it to eat with lunch—but that didn't happen. Within a matter of minutes, we'd eaten every crispy, lemon-spiked stalk straight off the pan.
The Editors

Serves: 2 to 4 as a side
Cook time: 10 min


  • 2 tablespoons tahini, well stirred
  • 3 tablespoons fresh lemon juice, plus more to serve
  • 2 large cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • Several grinds black pepper
  • 2 tablespoons olive oil
  • 4 cups broccoli, cut into 1 1/2-inch florets
In This Recipe


  1. Preheat oven to 450° F.
  2. Place all of the ingredients except for the broccoli 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.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes:
Israeli|Broccoli|Lemon Juice|Vegetable|Sheet Pan|5 Ingredients or Fewer|Gluten-Free|Vegetarian|Side

Reviews (24) Questions (0)

24 Reviews

Christine November 23, 2018
Oh! I will try again on this as I see the ingredients look good! Perhaps I did not whisk enough and or I have thicker tahini(?) I even had to add extra oil (added grapeseed oil) yet the mixture was a clumpy and just overpowered the poor brocolini. My suggestion is to use a hand blender or be an olympic whisker to make something that drizzles.
Author Comment
Laurie November 26, 2018
I think regular broccoli holds up better than it's more tender cousin. I've also made this with (gasp!) mayonnaise in place of the tahini—smoother and just as delicious.
Oaklandpat July 31, 2018
I see in the recipe it says best served while hot. However, I am hoping to make it for a potluck and wonder if anyone can advise me about whether it is still good at room temperature.
Kathy G. March 13, 2018
Laurie, I haven’t tried the recipe, yet, but I will. Just wanted to say I’m envious...two Corgis! I am Corgi obsessed. Daughters are nice, too.
Amy February 4, 2018
excellent! excellent! Sooooo good. Leftovers were also great in a rainbow bowl with tahini dressing, made from the same tahini used to make this.
AntoniaJames February 1, 2018
A keeper. Everyone, try this. ;o)
Ann B. January 21, 2018
We roast veggies of all kinds, and add herbs and whatever we fancy to further enhance the flavor. This recipe now rises to the top of the list. The only change I would make? Double the recipe!
AntoniaJames February 1, 2018
Yes, Ann, good idea! I'm buying more tahini than I ever have before, thanks in part to this recipe. Also excellent with cauliflower, and halved Brusslies (Brussels sprouts). ;o)
delicia.sampson.7 January 1, 2018
This was a wonderful addition to my vegan New Years Eve feast for my family. We loved it!
Shelly December 20, 2017
I followed this recipe exactly and it was extremely bitter and the texture was chalky. I def won't make again.<br />
witloof November 3, 2017
A houseguest left a whole jar of tahini in my refrigerator and I have been wondering how to use it up. This looks great! Thank you!
Sharon H. October 13, 2017
Wonderful recipe. I too ate most of it off the pan ;-) Making it again, the next day. Thank you so much.
Liz January 17, 2017
I loved how quick and easy this was to make, and also how delicious it was. I'd definitely recommend this recipe for someone searching for a more interesting take on roasted broccoli. I'll make this again for sure.
Consultant W. June 16, 2016
So flavorful and yet so simple! Huge hit. I'll be making this again and again.
D.J. January 13, 2016
Just made this last night and was amazed at how good it was. My new go-to for broccoli, and will try the same mixture with cauliflower and other veggies. Thanks!
Molly A. January 8, 2016
this was so delicious! Defintely will be one of my go-tos!
Suzy's M. December 27, 2015
why are you talking about Sriracha Teriyaki sauce?? did this get left out of the recipe this time?
Ntombi N. December 23, 2015
Peanut butter has also become my go to condiment when all else fails. It has never disappointed.
Lee F. December 23, 2015
Who has Sriracha Teriyaki Sauce in the cupboard, Genevieve?
Idalu October 30, 2016
I do, and tahini too 🙂
Ky September 19, 2015
Has anyone tried doing this with hummus? I notice these are all my hummus ingredients, but without the chickpeas. I wonder...
Genevieve S. September 12, 2015
Yum. Who has tahini in the cupboard? Not me. But I used peanut butter and mixed it with Sriracha Teriyaki Sauce. Worked great. Left vegetables in oven,with no heat on to dry out the broccoli. These will not last until lunch.....
Author Comment
Laurie September 12, 2015
Peanut butter?!!!! I LOVE that! American tahini:)
chris September 15, 2015
I always have tahini in the refrigerator, but I think that miso and sriracha would be good, too.