I've been roasting broccoli and cauliflower for years and it's always a winner. Put a little brown on vegetables and they really shine. But I'm always on the hunt for a twist and came across a few recipes that drizzle roasted vegetables with a tahini dressing after they come out of the oven. Tahini is a middle eastern sesame seed paste that frequently co-stars with chickpeas in the blockbuster known as hummus.
I wondered how it would taste if you dressed the broccoli before roasting so I tried it....several times before I got the proportions right. The tahini soaks into the broccoli a bit and produce a creaminess that is so good with the browned, crunchy bits. Great piping hot—and as usual with roasted vegetables, you'll be surprised how much broccoli you can eat!
Tahini Roasted Broccoli
2 tablespoons well-stirred tahini2 tablespoons olive oil
3 tablespoons lemon juice
2 large cloves garlic, minced
1/2 teaspoon kosher salt
Few grinds black pepper
4 cups broccoli (1 large head) cut into 1 1/2" florets
Preheat oven to 450º
Put all dressing ingredients in a large bowl and whisk to combine. Add broccoli and toss well to thoroughly coat. Scatter on a sheet pan and bake for 10 minutes. Serve hot for best flavor, squeezing a little extra lemon juice on top if you like.