Broccolini with Tahini Sauce (Inspired by Ottolenghi)
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This roasted broccolini recipe is one of our favorite vegetarian side dishes. Broccolini is roasted until crispy, then served with a creamy tahini yogurt sauce and charred lemons. It’s a quick and delicious side dish that’s ready in just 25 minutes!
This broccolini with tahini sauce is one of my favorite ways to turn a simple vegetable into something memorable. Roasting brings out the broccolini’s natural sweetness and creates those irresistible, crispy, caramelized edges that always disappear first.
Inspired by Ottolenghi, this recipe pairs the roasted broccolini with a creamy tahini yogurt sauce that’s savory, nutty, and just a little sweet. A squeeze of charred lemon adds brightness and depth, while chili flakes and sesame seeds provide the perfect finishing touch.
I love that this dish feels a little special without requiring much effort. It’s easy enough to make alongside a weeknight dinner, but beautiful and flavorful enough to serve when friends come over. The combination of crispy vegetables, creamy sauce, and bright citrus makes it hard to stop at one serving.
Tips for making perfect roasted broccolini
- For crispy broccolini, make sure not to overcrowd the pan. This is important any time you’re roasting veggies. If you pack them too closely together, they’ll steam instead of roast and turn out soggy.
- Don’t skimp on the oil! It helps make the florets more crispy and brings out the flavor.
- The same goes for salt. It adds a lot of flavor.
- We like to char the lemons in a pan first because we find they get better color and flavor. To save time, skip this step and simply roast them with the broccolini (per the recipe instructions).
What to serve with tahini broccolini
This quick and easy side vegetarian dish goes with just about any main, but especially with other middle eastern dishes like sticky harissa honey glazed chicken, roasted eggplant with creamy harissa and pistachios, and najib’s special Lebanese cauliflower.
Can I make the tahini sauce ahead of time? Absolutely! The dressing can be made up to 3 days in advance. Simply store it in the fridge in a container. When you’re ready to serve, bring it to room temperature and thin it with warm water, one teaspoon at a time.
Broccolini with Tahini Sauce Recipe (inspired by Ottolenghi)
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
Nutrition
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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. 🙂
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.)