Crispy, Crunchy Broccoli with Tahini Sauce

December 6, 2018

Slow Roasted Broccoli with Tahini Sauce

Broccoli gets a crispy twist in this warm veggie dish topped with creamy tahini and crunchy toasted sesame seeds.

Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword broccoli, creamy, crispy, lemon, roasted, tahini, yummy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Déja Todman


  • 1 large head of broccoli with stem
  • 5 tablespoon tahini
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon raw sesame seeds
  • 2 teaspoon kosher salt
  • 2 lemons
  • 1 garlic clove


  1. Preheat oven to 425 degrees.

  2. Remove bottom 2" of tough stem from 1 head of broccoli with a chef’s knife; discard. Cut broccoli crosswise, starting with the stem end into thin slices, about 1/4 inch.

  3. Transfer broccoli to a rimmed baking sheet. Drizzle with about 2-3 tablespoons olive oil; season with 1 tsp. salt and toss to coat. If you were interested in adding any other seasonings— go wild here.

  4. Arrange broccoli on pan in a single layer, spacing so no pieces overlap (this ensures broccoli will roast properly, not just steam). Roast until nicely browned, even charred in spots, and crispy with a bright green interior, 8–10 minutes.

  5. Meanwhile, make your tahini sauce. Juice 1 lemon into a small bowl, straining out any seeds. Cut remaining 1 lemon into wedges; set aside for serving. Peel 1 garlic clove and use a Microplane to grate it into bowl with lemon juice. 

  6. Add 5  tablespoon. tahini, 1 tablespoon olive oil, 1 teaspoon salt, and ¼ cup hot water and whisk until smooth. Taste and season accordingly. 

  7. Gently toss broccoli by giving pan a shake (or use a spatula). Continue to roast until browned in spots and tender, 5–8 minutes longer. 

  8. Heat a small skillet over medium. Toast 2 tablespoons sesame seeds, tossing frequently, until light golden and slightly fragrant, about 2 minutes. Don’t walk away; the seeds will burn quickly! Let cool. 

  9. Transfer broccoli to a platter and drizzle with tahini sauce. Top with sesame seeds and reserved lemon wedges for squeezing over.

    Serve and enjoy 😀


You May Also Like