5 Ingredients or Fewer
Tahini Roasted Broccoli
Popular on Food52
43 Reviews
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.
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.
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.
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!
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.
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)
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