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Roasted Broccoli with Garlicky Tahini Sauce

  • 25 m
  • 25 m
Lauren Grant
“Roasting the broccoli results in crisp edges and a just-tender bite, the perfect texture to pair with a creamy tahini sauce.”


    • 1½ pounds broccoli
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon ground pepper
    • 2 tablespoons tahini
    • 2 tablespoons lemon juice
    • 1 tablespoon honey
    • 1 tablespoon reduced-sodium soy sauce
    • 2 cloves garlic, minced
    • ½ teaspoon ground coriander
    • ⅓ cup thinly sliced scallions
    • ⅓ cup coarsely chopped cilantro
    • 1 teaspoon toasted sesame seeds


  • 1 Position a rack in bottom third of oven; preheat to 500°F. Set a large rimmed baking sheet on the rack to preheat.
  • 2 Cut broccoli florets into 1-inch pieces. Peel tough outer layer from the broccoli stalks, cut the peeled stalks into 2-inch-long pieces, then slice into ½-inch-thick planks. Toss the broccoli with oil and pepper in a large bowl.
  • 3 Arrange the broccoli in a single layer on the hot pan. Roast until tender and starting to brown, 9 to 10 minutes.
  • 4 Whisk tahini, lemon juice, honey, soy sauce, garlic and coriander in a large bowl. Add the broccoli, scallions and cilantro and toss to coat. Sprinkle with sesame seeds.
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