Roasted Broccolini with Tahini Yogurt and Charred Lemons

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?

Roasted Broccolini with Tahini Yogurt and Charred Lemons

 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.

Roasted Broccolini with Tahini Yogurt and Charred Lemons

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More Delicious Broccoli Recipes:

Broccolini with Tahini Sauce (Ottolenghi Inspired) on a serving plate

Broccolini with Tahini Sauce (inspired by Ottolenghi)

This roasted broccolini is served with tahini yogurt and charred lemons. It's a healthy and super tasty side dish. You will LOVE it!

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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
    image for recipe instruction
  • Roast the broccolini for 15-20 minutes, or until the broccolini florets are crispy.
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction
Serving: 1 serving = ¼ of the recipe, Calories: 138kcal, Carbohydrates: 7g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 172mg, Potassium: 121mg, Fiber: 1g, Sugar: 3g, Vitamin A: 95IU, Vitamin C: 15mg, Calcium: 55mg, Iron: 1mg
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This recipe is part of our Best Spring Side Dishes series.