Bring your broccoli to the next level with this creamy, dreamy lemon tahini sauce! Everyone will love this healthy, addicting side dish.
Do you have a favorite vegetable? I have to say mine is broccoli. I love it sauteed, steamed, on top of pizza, and tossed in pasta. Now, I ESPECIALLY love it drizzled with creamy lemon tahini sauce.
As an RD, I love to promote eating lots of vegetables every day. For picky eaters who say they don’t like vegetables, I always recommend preparing them differently than you are used to. For example, roasting instead of boiling or steaming totally changes the taste and texture of vegetables.
Add a delicious sauce to roasted vegetables, and you’ve got something simply irresistible! Serve this roasted broccoli with lemon tahini sauce to vegetable skeptics, and watch their faces light up in surprise.
What’s in roasted broccoli with lemon tahini sauce?
Here are the ingredients you need to make this recipe:
- Broccoli: The main ingredient to soak up all the tahini sauce goodness is broccoli. But honestly, you can make this recipe with any vegetable you want. The sauce would be delicious on cauliflower, Brussels sprouts, zucchini, sweet potato, and more!
- Tahini: This creamy sesame seed paste is a staple in Mediterranean and Middle Eastern cooking. It’s the star of the lemon tahini sauce recipe.
- Lemon juice: I recommend using fresh squeezed lemon juice for the best flavor.
- Cold water: Adding cold water to the tahini sauce is the secret to getting it creamy and smooth.
- Salt
- Pepper
- Garlic Powder
- Paprika
- Red pepper flakes and sesame seeds (optional)
- Avocado or olive oil
How to make this recipe
- First, toss broccoli in oil, salt, pepper, and paprika. Roast in a hot oven.
- While the broccoli roasts, prepare the lemon tahini sauce.
- Whisk together tahini, lemon juice, salt, pepper, and garlic powder. The sauce will start to thicken significantly and clump up. That’s ok! This is where the cold water comes in.
- Add cold water little by little and continue to whisk the sauce. Add enough cold water until desired consistency is reached.
- Drizzle sauce on broccoli and sprinkle with red pepper flakes and sesame seeds, if desired.
If you love this recipe, you may also like
- Roasted Broccoli with Sesame Ginger Tahini Sauce
- Addicting Lemon Parmesan Broccoli
- Broccoli Salad with Thai Peanut Dressing
Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!
PrintRoasted Broccoli with Lemon Tahini Sauce (Vegan, Gluten Free)
Bring your broccoli to the next level with this creamy, dreamy lemon tahini sauce! Everyone will love this healthy, addicting side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 3–4 1x
- Category: side dish
Ingredients
- 2 heads broccoli, chopped into florets
- 1 tbsp avocado oil or olive oil
- 1/4 tsp paprika
- Salt
- Pepper
Lemon Tahini Sauce
- 1/4 cup tahini
- 2 tbsp fresh squeezed lemon juice
- 1/4 tsp garlic powder
- Salt
- Pepper
- 1/4 cup cold water
- Red pepper flakes and sesame seeds to garnish (optional)
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Toss broccoli in avocado oil, paprika, and a generous shake of salt and pepper. Spread it onto the prepared baking sheet, and roast for 20-25 minutes until lightly browned and crispy.
- While broccoli cooks, prepare the sauce. Whisk together tahini, lemon juice, garlic powder, and a generous shake of salt and pepper. At this point the sauce will get thick and clumpy.
- Whisk in cold water, 1 tbsp at a time. The sauce will loosen up and become creamy. Continue adding water until desired consistency/thickness. I added about 4 tbsp water.
- Plate broccoli and drizzle with as much tahini sauce as desired.
- Sprinkle with red pepper flakes and sesame seeds, if using.
Notes
- You may have leftover sauce. Use it as a dip, in place of salad dressing, or on other vegetables.
Keywords: vegan, gluten free, tahini, lemon tahini sauce
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