5 Ingredients or Fewer

Tahini Roasted Broccoli

May 28, 2021
34 Ratings
Photo by Bobbi Lin
  • Cook time 10 minutes
  • Serves 2 to 4 as a side
Author Notes

Broccoli roasted with tahini, garlic, and lemon becomes crispy and creamy. —Laurie

Test Kitchen Notes

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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Basil and Roses
    Basil and Roses
  • Becky
  • erinrae
  • Sasutan
  • Tasha M. Goldsmith
    Tasha M. Goldsmith

43 Reviews

asteropos July 12, 2023
This recipe made me like all vegetables 15% more.
Cherny19 November 11, 2021
I want to make this for Thanksgiving. Any suggestions for make-ahead and keep warm?
Basil A. April 13, 2021
Loved this recipe! Big fan of tahini with veggies and marrying it with broccoli worked really well.
Val April 3, 2021
I've made this many times and absolutely love it. Such interesting flavor to me. I definitely cook for closer to 20-25 mins, I like a little char on the edges and it gives grat flavor to the sauce. Question for anyone- Do you think it would be fine to make the dressing ahead of time and keep in fridge til ready? I try and prep as much as I can for meals. Thanks!
Becky February 8, 2021
This is far more delicious than a recipe this easy and healthy should be allowed to be. If you've ever doubted that a single human can eat an entire head of broccoli in one sitting, make this recipe and find out.
erinrae January 31, 2021
This is an easy and great side that stands its own! But definitely don't leave out the peeled stems, chopped into a 1/2 dice or so. They have a nice crunchy contrast.
Laurie January 31, 2021
Good idea—no reason to waste the stems!
erinrae January 31, 2021
This is an easy and great side that stands its own! But definitely don't leave out the peeled stems, chopped into a 1/2 dice or so. They have a nice crunchy contrast.
Sasutan August 7, 2020
Worked well. It was yummy. I used two heads of broccoli and it was soft after 10mins. I kept it in for a bit long for some extra goodness, then added it to a bowl with spinach leaves, diced red capsicum, a soft poached egg and sprinkled with buckini.
Tasha M. May 29, 2020
I just made this to pair with salmon, and this might be the first time in my life that I've eaten my veggies first! I also sprinkled a little harissa spice on them before roasting- I'm addicted to it, and it's never steered me wrong when paired with broccoli!
Sarah April 27, 2020
I loved this recipe! I will definitely keep roasting veg in tahini in mind. I roasted the broccoli in the oven for closer to 20-25 minutes, I like a bit of char, but this didn't affect the tahini negatively. I fried some smoky chickpeas and added them to the pan for the last 5 minutes to dry out, and I had it over rice and quinoa with a poached egg, feta, and cabbage slaw
flosgranddaughter April 25, 2020
I haven’t made this yet, but based on experience, I think I would roast the broccoli with everything except the lemon and tahini. I like any roasted vegetable charred so I’d leave it in the oven until it is. Once out of the oven, I would squeeze the lemon all over the broccoli, and then place the broccoli on a platter and drizzle with tahini or toss the broccoli with tahini in a bowl.
flosgranddaughter April 25, 2020
Oh and sprinkle with finishing salt!
Tasha M. May 29, 2020
I will say that even coated pre-roasting, I still managed to get nice crunchy spears, because that's how I like them myself. It also roasts the tahini coating, which I find to be a better flavor as well.
Rosalie B. March 11, 2020
I won't make it again; it was far too lemony, dry and not creamy at all.
My own recipe with just olive oil, salt and garlic is far better.
Emily January 21, 2020
Ten minutes seems too short... can anyone speak to the roasting time?
delicia.sampson.7 January 23, 2020
It’s been 2 years since I made this, but I don’t recall any issues. 450 degrees is a pretty hot oven and as long as your broccoli florets are not too large it will be enough time. This reminds me I need to make this again!
Tasha M. May 29, 2020
I roasted mine for about 20. Came out perfect!
Elle May 3, 2019
The tahini adds great dimension to the broccoli and the recipe is simple. I will do this one again. If anyone’s discovered great meat or protein pairings, please post your recommendations.
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.
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)