Roasted Broccoli with Garlic, Tahini, and Herbs

5 from 1 vote

Roasted Broccoli with Garlic, Tahini, and Herbs

Earthy, sweet, tangy, creamy, rich, and herbal, this broccoli salad is easy to put together with big flavor payoff! Slightly adapted from Eating Well.

Course Side Dish

Cuisine Mediterranean

Keyword broccoli, dairy-free, easy, egg-free, mediterranean, nightshade-free, nut-free, sesame, side, tahini, vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 106kcal

Author Jenny Ross

Ingredients

1/2 pound broccoli cut into florets, 3 cups florets
1 tablespoon avocado oil
salt and pepper to taste
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
1/2 tablespoon monk fruit powdered, omit if using coconut aminos
1 clove garlic minced
1/4 teaspoon ground coriander
3 green onions thinly sliced
1/4 cup cilantro chopped
1 teaspoon toasted sesame seeds

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Instructions

Preheat oven to 475ºF and set a rimmed baking sheet into the oven to preheat along with the oven.
Toss broccoli with oil, salt, and pepper to coat it well.
Remove hot baking sheet from oven and spread broccoli onto it, roast at 475ºF for 10-15 minutes, or until browned.
While broccoli bakes, prepare the sauce. Stir together the tahini, lemon, soy sauce, monk fruit, garlic, and coriander in a large bowl. If the sauce is very thick, add water to desired consistency. Set aside.
When broccoli is cooked, add to the large bowl containing the sauce and toss to coat. Add in the onions and cilantro and toss again. Serve with sesame seeds sprinkled over top and a bit more fresh herbs, if desired.

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