Looking for a fancy looking vegetable side dish that is quick and easy to make? Look no further than my delicious Roasted Broccolini with Lemon Tahini Dressing. This recipe comes together quickly and is packed with so much flavor. Roasting vegetables brings out their natural sweetness that pairs perfectly with my creamy and tangy tahini sauce. This roasted broccolini is easy enough to serve alongside a weeknight dinner, but also fancy enough for a holiday veggie side dish.
Coincidentally, broccolini and tahini happen to rhyme, which I think makes this dish even more special, haha. But really, if you’ve never roasted broccolini before, this recipe is a great way to try it out. My Roasted Broccolini with Lemon Tahini Dressing is easy to prepare and roasts up quickly. It’s a bit fancier looking than broccoli, but it has a very similar taste that pairs perfectly with the creamy lemon tahini dressing. Serve as a side dish for a weeknight dinner, or add it to your Christmas spread this year, and everyone will enjoy.
Why You’ll Love This Flavorful Veggie Side Dish
- Easy to make – I like to roast the broccolini at a high oven temp, 450 degrees F, which makes them roast pretty quickly. The easy lemon tahini sauce can be whipped up in about 5 minutes while the broccolini is in the oven, and this side dish can be enjoyed immediately after it comes out.
- Packed with flavor – Not only does the roasting of the broccolini really bring out its natural sweet taste, but the lemon tahini sauce adds a nice tangy bite. Lemon and broccoli are a classic pairing, and the tahini adds creaminess that helps balance everything.
- Great for the holidays – I usually do roasted Brussels sprouts for the holidays, but this broccolini is my new favorite. It looks fancy and takes way less prep time than Brussels does. Add some pomegranate seeds for a festive pop.
What Is Broccolini?
In case you’re not familiar, broccolini is a hybrid vegetable made by crossing broccoli and Chinese kale together. It was created in the 1990s by a seed company in Japan. It is very similar to regular broccoli, but has long stems, and the florets aren’t quite as large or compact as in regular broccoli.
Broccolini tastes very similar to regular broccoli, though it might be a little milder, and some people even say it tastes like asparagus. I use it in many of the same ways I would use regular broccoli, including steaming and roasting. The stems can be a little tricky, so I usually cut the broccolini stems into bite-sized pieces after cooking.
Lemon Tahini Broccolini Recipe Ingredients
- Broccolini – I used two small bunches for this recipe, but you can use more or less, if needed. The broccolini gets roasted in the oven with olive oil, salt, and pepper. If you can’t find broccolini, you can easily substitute regular broccoli.
- Lemon Tahini Dressing – My homemade lemon tahini dressing is super easy to throw together and only requires a few ingredients, including tahini, lemon juice, garlic, tamari, maple syrup, salt, pepper, and a little water to thin it out. This dressing has a fresh, tangy taste and adds so much flavor to the broccolini.
How To Make Roasted Broccolini with Lemon Tahini Dressing
- Preheat oven to 450 degrees F. Wash and dry the broccoli well, remove any attached leaves, and then use a vegetable peeler to peel the outer layer from the broccolini stems. This step is optional, but I find that it makes them more tender once roasted.
- Add all the broccolini pieces to a large sheet pan, then drizzle with 2-3 tablespoons of oil and add a scant 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Use your hands to toss everything together well, until the broccolini is evenly coated with the oil, salt, and pepper. I really like to make sure the florets have enough oil on them, because it helps prevent them from burning in the oven. Place broccolini in the oven and roast until fork-tender and caramelized, about 15-20 minutes.
- Make the tahini dressing while the broccolini is roasting. To a small bowl or jar, add all of the lemon tahini dressing ingredients, excluding the water, and whisk until combined. Tahini can absorb a lot of liquid, so as you mix the dressing, it will thicken. At this point, you can add in a tablespoon or two of water to help thin it out. Mix again and then season with extra salt or pepper, if needed.
- Once the broccolini is out of the oven, place it on a serving platter, drizzle with the lemon tahini dressing, and top with pomegranate seeds, if desired. This roasted broccolini is best when served right away, while still warm.
Recipe Frequently Asked Questions
- This recipe is already vegan and gluten-free.
- Can regular broccoli be used? Yes, if you can’t find broccolini, regular broccoli is the perfect substitute.
- Can frozen broccoli be used? I haven’t made this recipe myself with frozen broccoli, but I’ve heard you can easily roast it straight from frozen. It may require a few more minutes of cooking time.
- Can this vegetable side dish be made ahead of time? Yes, the lemon tahini dressing can be made 3-4 days in advance, and the broccolini can be roasted ahead of time and heated up just before eating, if needed.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4 days. Reheat in the microwave or in a pan on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Broccoli Recipes?
Chili Garlic Broccoli with Chickpeas
Broccoli Cheddar and White Bean Quesadillas
Cheesy Broccoli Rice Casserole Bites
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Roasted Broccolini with Lemon Tahini
- Total Time: 30 minutes
- Yield: 4-5 1x
- Diet: Vegan
Description
Looking for a fancy looking vegetable side dish that is quick and easy to make? Look no further than my delicious Roasted Broccolini with Lemon Tahini Dressing. This recipe comes together quickly and is packed with so much flavor. Roasting vegetables brings out their natural sweetness that pairs perfectly with my creamy and tangy tahini sauce. This roasted broccolini is easy enough to serve alongside a weeknight dinner, but also fancy enough for a holiday veggie side dish.
Ingredients
- 2 small bunches broccolini, about 15-20 stalks
- 2-3 tablespoons extra virgin olive oil (I like a lot of oil when I’m roasting vegetables but you can use less if you prefer.
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- Lemon wedges and pomegranate seeds for garnish, if desired
Lemon Tahini Dressing
- 1/3 cup tahini
- Juice of 1 lemon, about 2 tablespoons
- 1-2 cloves garlic, grated or minced well
- 1 teaspoon tamari
- 1 teaspoon pure maple syrup
- Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper)
- Water for thinning out, I used about 2 tablespoons
Instructions
- Pre-heat oven to 450 degrees F. Wash and dry the broccoli well, remove any leaves that are attached and then use a vegetable peeler to peel off the outer layer of the broccolini stems. This step is optional, but I find that it makes them more tender, once roasted.
- Add all of the broccolini pieces to a large sheetpan and then drizzle with 2-3 tablespoons oil and add a scant 1/2 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to toss everything together well, until the broccolini is evenly coated with the oil, salt and pepper. I like to really make sure that the florets have enough oil on them, because it will help prevent them from burning in the oven. Place broccolini in the oven and roast until fork tender and caramelized, about 15-20 minutes.
- Make the tahini dressing while the broccolini is roasting. To a small bowl, or jar, add in all of the lemon tahini dressing ingredients, excluding the water, and whisk until combined. Tahini can really absorb a lot of liquid, so as you mix the dressing, it will thicken up. At this point, you can add in a tablespoon or two of water, to help thin it out. Mix again and then season with extra salt or pepper, if needed.
- Once the broccolini is out of the oven, place it on a serving platter and then drizzle with the lemon tahini dressing and top with pomegranate seeds, if desired. This roasted broccolini is best when served right away, while still warm.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side, Vegan
- Method: Oven
- Cuisine: American
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