Roasted Broccoli with Tahini
Paleo | Whole 30 | Gluten Free | Vegetarian Option
Serving Size 2
Total Time 30 Minutes
3 cups broccoli, chopped in florets (enough to fit on a pan with space in between)
2 tbsp extra virgin olive oil
salt and pepper to taste
1/2 lemon, zested
4 tbsp tahini
1 garlic cloves, zested
1 tsp cumin
1/2 tsp paprika
juice of 1 lemon
1/4+ more of hot water (add more if sauce is too thick)
big pinch salt
pinch of pepper
Preheat oven to 415.
Line a baking sheet with parchment paper (not necessary but helps with cleaning up).
In a bowl, mix the broccoli, extra virgin olive oil, salt and pepper. Toss!
Add to baking sheet and spread out. You don't want any touching.
Bake for 10 minutes, flip, and bake for another ten minutes.
Right before pulling out, if broccoli is not crispy, turn on broil and broil for 1-2 minutes. Just make sure you don't burn them.
To make the sauce, mix all ingredients in a bowl.
Use a whisk or fork to mix the sauce until smooth.
Continue to add hot water until consistency is thin but not too thin.
You want it thick enough to coat the broccoli.
To serve pour tahini over broccoli and top with lemon zest!
tips & tricks
This sauce is perfect for roasted vegetables.
Try it over carrots, brussel sprouts or broccoli rabe
Sauce can also be thinned with water and use as a salad dressing.
Store extra in refrigerator. When ready to use add water to thin out again.