Lemon Tahini Roasted Broccoli
Israelis love tahini, the paste made from ground sesame seeds. I decided to put an Israeli twist on broccoli this Thanksgiving and astound my friends and family with a side rivaling the stuffing. When I first made this recipe, I couldn’t believe how quick and easy it was and yet how flavorful and magical the combination of lemon, garlic and tahini is with broccoli. It takes less than 30 minutes to go from fridge to table, and is a great last minute side to add to your spread, if it even makes it out of the kitchen—we’re known to eat this straight off the pan.
- 3–4 tablespoons tahini, depending how much you like the flavor
- Juice of half a lemon
- 2 large cloves garlic, minced
- ½ teaspoon kosher salt
- Several grinds black pepper
- 2 tablespoons olive oil
- 4 cups broccoli, cut into 1½-inch florets
- Preheat the oven to 450 degrees and line a baking sheet with foil. Place all of the ingredients except for the broccoli in a large bowl and whisk to combine. Add broccoli and toss well to thoroughly coat. Scatter on the pan and bake for 10 minutes. Serve hot for best flavor, squeezing a little extra lemon juice on top if you wish.