Yields1 Serving

 2 Heads of Broccoli (1 large or 2 medium heads)
 3 tbsp Olive Oil
 2 tsp Salt (more to taste)
 2 Lemons
 1 Garlic Clove
 5 tbsp Tahini
 2 tbsp Toasted Sesame Seeds
 Seasonings of your choice (red pepper flakes, curry powder, oregano, cayenne, etc.)

1

Preheat your oven to 425 degrees.

2

Cut off the bottom 2 inches or so of your broccoli stem.

3

Slice remaining broccoli stem into 1/4" pieces (stems are delicious - be sure to utilize them in your cooking!). When you get to the crown, cut the florets into similarly sized pieces.

4

Transfer your cut broccoli to a rimmed baking sheet. Drizzle with olive oil and season with a sprinkle of salt. If you want to spice up your broccoli with other spices, do so at this time. Toss to coat your pieces evenly.

5

Arrange your broccoli on the pan so that no pieces overlap and such that the pan is not overcrowded.
** Overcrowding will steam your veggies rather than roast and crisp them.**

6

Roast broccoli in the oven for about 8-10 minutes, until the broccoli is browned and charred in spots.
Toss the broccoli to turn on the pan and/or use a spatula to flip. Return broccoli to the oven and cook for an additional 5-8 minutes.

7

While the broccoli cooks, make your tahini sauce.
Cut one lemon in half and juice into a small bowl. Grate 1 garlic clove into the lemon juice.

8

Add the tahini, 1 tablespoon of olive oil, salt and 1/4 cup of hot water into the lemon juice bowl and whisk until smooth.

9

Taste your sauce and add more lemon juice, tahini and salt to taste.

10

Place the cooked broccoli on a serving plate, drizzle with the tahini sauce, top with toasted sesame seeds and a squeeze of fresh lemon.

Serve and enjoy!

Ingredients

 2 Heads of Broccoli (1 large or 2 medium heads)
 3 tbsp Olive Oil
 2 tsp Salt (more to taste)
 2 Lemons
 1 Garlic Clove
 5 tbsp Tahini
 2 tbsp Toasted Sesame Seeds
 Seasonings of your choice (red pepper flakes, curry powder, oregano, cayenne, etc.)

Directions

1

Preheat your oven to 425 degrees.

2

Cut off the bottom 2 inches or so of your broccoli stem.

3

Slice remaining broccoli stem into 1/4" pieces (stems are delicious - be sure to utilize them in your cooking!). When you get to the crown, cut the florets into similarly sized pieces.

4

Transfer your cut broccoli to a rimmed baking sheet. Drizzle with olive oil and season with a sprinkle of salt. If you want to spice up your broccoli with other spices, do so at this time. Toss to coat your pieces evenly.

5

Arrange your broccoli on the pan so that no pieces overlap and such that the pan is not overcrowded.
** Overcrowding will steam your veggies rather than roast and crisp them.**

6

Roast broccoli in the oven for about 8-10 minutes, until the broccoli is browned and charred in spots.
Toss the broccoli to turn on the pan and/or use a spatula to flip. Return broccoli to the oven and cook for an additional 5-8 minutes.

7

While the broccoli cooks, make your tahini sauce.
Cut one lemon in half and juice into a small bowl. Grate 1 garlic clove into the lemon juice.

8

Add the tahini, 1 tablespoon of olive oil, salt and 1/4 cup of hot water into the lemon juice bowl and whisk until smooth.

9

Taste your sauce and add more lemon juice, tahini and salt to taste.

10

Place the cooked broccoli on a serving plate, drizzle with the tahini sauce, top with toasted sesame seeds and a squeeze of fresh lemon.

Serve and enjoy!

Roasted Broccoli with Tahini Sauce