Crispy roasted rroccoli served with a Lemon Tahini Dip makes for an addictive, healthy snack or side dish.
Roasted Broccoli served with a Lemon Tahini Dip makes for an addictive, healthy snack or side dish.
For the Broccoli:
8 cups broccoli florets (about 2 broccoli crowns, separated into florets and cut into 1-inch pieces)
2 tablespoons olive oil
Juice from ½ lemon
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
For the Lemon Tahini Dip:
1/4 cups tahini
1 tablespoon water
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
1 grated garlic
1/4 teaspoon salt
Heat the oven to 425 degrees. On a sheetpan, toss the broccoli together with the olive oil, lemon juice, salt, and pepper. Roast for 20 minutes, until the broccoli has some brown, crunchy edges.
Make the Lemon Tahini Dip. Use a fork to whisk together the tahini, water, vinegar, and lemon juice. It will look clumpy, but keep whisking, as it will eventually come together into a smooth sauce. Stir in the garlic and salt.