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Side Dishes

Roasted Broccoli with Creamy Tahini-Yogurt Sauce

TIME

35 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

140 kcal

CARBS

9.7 g

PROTEIN

8.3 g

FAT

8.6 g

Z Roasted Broccoli with Creamy Tahini-Yogurt Sauce

About this recipe

Broccoli’s culinary roots reach back to the Mediterranean, where generations of growers in Italy developed its familiar branching heads. This modern recipe roasts the florets until golden, then pairs them with a creamy tahini-yogurt sauce and a finishing sprinkle of Parmesan.

WHY YOU’LL LOVE IT

Roasting brings out broccoli’s sweetness and creates golden, lightly crisp edges. Tahini and whole-milk Greek yogurt make a creamy sauce with a delicate sesame flavor. A finishing sprinkle of Parmesan adds savory depth to this easy vegetable side.

Ingredients

Makes 4 side-dish servings. Nutrition information is per serving.

For the Broccoli

  • 1 lb raw broccoli florets (454 g), cut into evenly sized pieces
  • 1 tbsp olive oil (15 ml)
  • ⅛ tsp fine salt (about 0.75 g)
  • ⅛ tsp ground black pepper (about 0.3 g)

For the Sauce and Topping

  • ½ cup plain whole-milk Greek yogurt, unsweetened (120 g)
  • 1 tbsp tahini (15 g)
  • ¼ cup finely grated Parmesan cheese (20 g), for topping
  • 1 tsp fresh lemon juice (5 ml), optional
  • 1–2 tsp water (5–10 ml), only if needed to thin the sauce

Preparation

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash the broccoli and dry it thoroughly. Cut into evenly sized florets.
  3. Toss the broccoli with the olive oil, salt, and black pepper. Spread in a single layer on the prepared baking sheet, leaving space between the florets.
  4. Roast for 20–25 minutes, turning halfway through, until the stems are tender and the edges are golden and lightly crisp.
  5. While the broccoli roasts, stir the tahini well in its jar before measuring. In a small bowl, whisk the yogurt and measured tahini together until smooth.
  6. Stir in the optional lemon juice if using. If the sauce is too thick to drizzle, whisk in water 1 teaspoon at a time, using only as much as needed.
  7. Transfer the warm broccoli to a serving plate. Drizzle with the tahini-yogurt sauce and sprinkle evenly with all the grated Parmesan.
  8. Divide into 4 side-dish portions and serve immediately.

Tips

Dry the broccoli thoroughly before adding the oil; excess moisture encourages steaming rather than browning.
Cut the florets into similar sizes and avoid overcrowding the baking sheet.
Stir the tahini before measuring so its oil and sesame paste are evenly combined.
Add water gradually to keep the sauce creamy but pourable.
Drizzle the sauce over the broccoli just before serving to preserve its crisp edges.
For make-ahead preparation, refrigerate the sauce separately and roast the broccoli close to serving time.

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