Out of all the ways one could eat broccoli, this has to be the best. And I’ve made broccoli in probably a hundred different ways now, so I think I can give a solid opinion on this. It’s quick. It’s easy. I always have all of the ingredients at home. But most importantly: it’s extremely delicious. When the broccoli is your favorite part of a meal you know you’ve got a winner on your hands.
Tahini may not be the first condiment you’d think of to smother over vegetables, but let me tell you, it’s so so good. I make hummus on a semi-regular basis, so I always have tahini in my fridge. I realize that may not be the norm for most people, so I’d like to tell you to try substituting peanut butter for the tahini if you don’t have it. I have yet to actually try that though, so I can’t say for sure if “American tahini” is a good substitute here. My recommendation? Buy the tahini, and make some hummus too while you’re at it! Tahini gives me life.
This has been a go-to side for our comfort food Sunday dinners all winter, but I could easily see it making it’s way onto the grill this summer too. The tahini and lemon sauce is tangy and creamy. Add a little bit of char on the broccoli and I think you’d really get some delicious depth of flavor. My mouth is watering just thinking about it. Whether it’s in the oven, or hopefully on the grill too this summer, this broccoli is the best!
- 2 Tablespoons tahini
- 3 Large cloves garlic, minced
- 1/2 Teaspoon sea salt
- 2 Tablespoons olive oil
- Juice from 1 large lemon
- 4 Cups broccoli (approx.), cut into florets
- Preheat oven to 450° F.
- Place all of the ingredients except for the broccoli in a large bowl and whisk to combine. Add the broccoli and toss coat.
- Spread the broccoli onto a sheet pan and bake for 10-15 minutes. Serve immediately.