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
Scale
- 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
