Preheat oven to 425 degrees.

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.

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.

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.

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. 

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

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. 

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. 

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

Serve and enjoy :D