Introducing the hottest new way to eat your veggies… TAHINI.
Sure, you could eat your veggies without saucing them up. But saucin’ up makes everything just a little more fun, wouldn’t you say? 😉
With or without the sauce, I cannot recommend roasting your veggies enough! It is the premier way to get the utmost flavor out of your veggies — the heat concentrates and intensifies every veggie, especially the ones that are a little more bland to begin with.
Take broccoli for example — steamed broccoli has a beautiful color but truly very little flavor unless doused in something like soy sauce or ranch. But roasted broccoli has crunch! Has savoriness! Has richness!
Top roasted broccoli with a sauce and wow. It is truly taken to ANOTHA level.
So let’s get into the tahini sauce: tahini is a paste made from ground sesame seeds and it used frequently in mediterranean and African dishes. It has a tendency to be a little bitter but really shines when combined with fresh, aromatic ingredients like lemon and garlic — tahini is what really flavors the garbanzo beans in hummus!
So incredibly flavorful roasted broccoli + aromatic, lemony tahini sauce = so much yasssss (with a side of yes).
Perfect Roasted Broccoli
- 1 head broccoli
- 2 tbs. olive oil or avocado oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. red pepper flakes
- ¼ cup grated parmesan sub nutritional yeast for Whole30
- Preheat oven to 400 degrees. Chop broccoli head into small florets, cutting off most of the stems. Place broccoli onto a sheet pan lined with foil and drizzle with olive oil, using tongs to toss and coat.
- Season with salt, pepper and red pepper flakes and place into oven to roast for 15 minutes. Broccoli should be crispy but not burnt, just golden in some places.
- Pull broccoli out and sprinkle immediately with parmesan cheese. Serve warm!
Lemon Tahini Sauce
- 4 tbs. tahini
- juice from 1 lemon
- 2 tsp. granulated garlic
- 1 tsp. salt
- ½ tsp. pepper
- 2-3 tbs. water to thin
- Combine all ingredients together in a small bowl with a whisk, adding just 2 tbs. of water to thin to start. Add more water (to thin) or salt (if bitter) as needed!