Broccolini with Tahini Sauce (Inspired by Ottolenghi)
This Roasted Broccolini is served with tahini yogurt and charred lemons. It's a healthy, easy to make, and super tasty side dish. You will LOVE it!
This roasted broccolini will change your life.
Whoa … I know that's a big statement, but I believe it's true. You see, I'm normally not a broccoli or broccolini fan. I don't mind it raw and dipped in ranch dressing (so glamorous, I know) but there's something about cooked anything that resembles broccoli that just doesn't do it for me. It's how the end bits get kinda soggy. They're not my thing.
Usually. But this is different.
The end bits, instead of getting soggy, are crispy and lightly charred. Rather than being their normal bland self, they've been transformed into delicious bundles of flavor. Basically, they rock.
The roasted broccolini served with a super easy to make tahini yogurt sauce and some tasty charred lemons.
I've served these to guests who've raved about them. I've also served these alongside some fish for an easy weeknight meal. Promise me you'll make them?
Some tips for perfect roasted broccolini
- Make sure you don't crowd the pan! This is important to remember any time you're roasting veggies. If you try to pack too many vegetables on a pan they will steam rather than roast. What you want is crispy, roasted broccolini, not soggy, steamed broccolini.
- Don't skimp on the oil. The oil helps crisp the florets and bring out the flavor.
- Same thing with salt. Don't skip it and, whatever you do, don't use the cheap stuff. Boxed salt should be reserved for cleaning, seriously.
- I like to char the lemons first in a pan as they get better color and flavor. To save time, you can always skip this step and simply roast them with the broccolini.
- Instead of broccolini, you can substitute broccoli or even rapini.
So why do these guys have so many names?
Honestly though, why?
Broccolini is also commonly sold as broccolette, broccoletti and (according to Wiki) asparation, asparations and bimi.
Whatever you call it, if you roast it this way, it's delicious.
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More Delicious Broccoli Recipes:
- Roasted Broccoli Steaks with Butter Toasted Pine Nuts
- Roasted Broccoli Salad with Lemon and Almonds
- Roasted Broccoli Soup with Lemon Tahini Cream
- Broccoli, Cauliflower, and Blueberry Coleslaw
- Grilled Broccoli Caesar Salad
Broccolini with Tahini Sauce (inspired by Ottolenghi)
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 handfuls broccolini
- 2 tablespoons olive oil
- 1 lemon, sliced
- ½ teaspoon chili flakes
- ¼ teaspoon sea salt
- ½ cup plain Greek yogurt
- 2 tablespoons tahini
- 1 teaspoon maple syrup
- 1 clove garlic, finely minced
- 1 pinch sea salt
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat your oven to 425 degrees. Place the broccolini on a rimmed baking sheet then drizzle the oil over the top, concentrating on the florets. Lay the lemon slices on the baking sheet and sprinkle the chili flakes and sea salt over top of everything.2 handfuls broccolini, 2 tablespoons olive oil, 1 lemon, ¼ teaspoon sea salt, ½ teaspoon chili flakes
- Roast the broccolini for 15-20 minutes, or until the broccolini florets are crispy.
- While the broccolini is in the oven, prepare the tahini yogurt sauce. In a small bowl mix the yogurt, tahini, maple syrup, garlic, and sea salt. Thin with a little water so it is pourable.½ cup plain Greek yogurt, 2 tablespoons tahini, 1 teaspoon maple syrup, 1 clove garlic, 1 pinch sea salt
- Put the broccolini on a serving plate. Using tongs, squeeze the lemons over the top then drizzle with the tahini sauce. Top with the roasted broccolini and sprinkle with sesame seeds.1 teaspoon toasted sesame seeds
This recipe is part of our Best Spring Side Dishes series.
Just made this – eating and enjoying right now 🙂
I wanted to bring up one thing though. It’s harmful to eat olive oil that has been heated to higher than 375º. Also, cooking it at a high heat causes extreme smoke in the kitchen. I added my olive oil after I broiled the broccolini, then placed the broccolini back in the oven after it cooled to below 400º.
They came out terrifically. When you broil your veggies, do you just let the oil smoke? Or do you also add it afterwards? I’m curious…
I’ve actually never found that the oil smokes when I roast veggies. Hmmmm … I wonder why not?
I’m happy to hear you found a work around that worked for you!
I’m confused about where the lemons come in. You mention charring them stovetop. Did you mean to say to do that before adding them under the broiler with the broccolini? Also, Do you think preseved lemons would work here?
That is confusing! I’ve corrected the recipe to say to add the lemons to the pan with the broccolini. Thank you for pointing that out!
Preserved lemons would definitely work here. I bet they would make it even tastier. 🙂
Oh gosh this broccolini dish looks amazing! I totally believe you when you say it’s ife changing – I have to make it.
Thanks! I wouldn’t lie … it completely changed the way I look at broccoli. 🙂
Okay, these were just ridiculously good! I served them with a Moroccan spiced chicken and garlic/lemon mashed potatoes. And here’s something different: I roasted the garlic inside a juiced lemon, using some of the garlic in the potatoes and then squeezing in the roasted lemon pulp. Honestly , it was great. But back to your broccolini – this is definitely becoming a staple in our house and I can’t wait to share the recipe!
Thank you so much!! And btw I LOVE your idea of roasting garlic inside lemon. I’m so doing that. 🙂
Ha! I felt like I was reading my own post when I read this. I make one with olive oil, lemon and parmesan and I call it “Magic Broccoli”….it is ridiculously good. Ridiculously! So I totally “get” this recipe. I’m obsessed with Tahini so actually, this takes it to another level!
Love when that happens! I have a feeling from reading your blog that you and I have very similar tastes in food. Great palates eat alike (or something like that lol.)