Roasted Broccoli with Tahini Garlic Sauce

ideal for dipping and snacking

ideal for dipping and snacking

Tahini is one of those things I buy thinking: “I’ll definitely use this”, only to keep it languishing in the cupboard for months (see also sardines and beets).

So when I came across this recipe in the NY Times it was one of those ‘a-ha’ moments.

Finally my jar of tahini would have its moment in the spotlight.

little trees of tasty-ness

little trees of tasty-ness

The creator of the recipe suggests serving this as a mezze course. I’m not cultured enough to even understand what that is, but it works as a plain ole side dish.

We had them with chicken and our uncultured palates approved.

Roasted Broccoli with Tahini Garlic Sauce (serves 2-3)

*slightly adapted from the NY Times

  • 1 head broccoli, cut into florets
  • 2 tbps extra virgin olive oil
  • salt and pepper
  • 1/3 cup tahini
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  1. Toss the broccoli in the oil and season well. If the florets are large, slice in half vertically. Spread evenly across a greased or lined baking tray and bake at 450 for 15 minutes.
  2. Stir together the tahini, garlic and lemon. Gradually add the water until it forms a yoghurt-like consistency.
  3. Serve broccoli with the tahini on the side or drizzled over.

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4 thoughts on “Roasted Broccoli with Tahini Garlic Sauce

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