Preheat your oven to 425 degrees.
Cut off the bottom 2 inches or so of your broccoli stem.
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.
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.
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.**
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.
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.
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.
Taste your sauce and add more lemon juice, tahini and salt to taste.
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!