
By Lucy Gibert
Garlicky tahini broccoli
5 steps
Prep:10minCook:35min
Roasted Lemon Parmesan Broccoli with Garlicky Tahini
Updated at: Sun, 28 Jan 2024 14:42:48 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
6
Low
Nutrition per serving
Calories418.3 kcal (21%)
Total Fat38.2 g (55%)
Carbs14.2 g (5%)
Sugars5.1 g (6%)
Protein8.6 g (17%)
Sodium290.9 mg (15%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

3 headsbroccoli
halved if super large

2 tablespoonsextra virgin olive oil

kosher salt

black pepper

2 teaspoonslemon zest

1 teaspoonsmoked paprika

1clove garlic
grated

chili flakes

¼ cupdill
fresh chopped, or parsley

2 tablespoonssesame seeds

1 cuppomegranate arils

½ cupextra virgin olive oil

½ cuptahini

2 tablespoonslemon juice

2 teaspoonsworcestershire sauce

1 clovesgarlic
grated

½ cupgrated parmesan cheese
Instructions
Step 1
1. Preheat oven to 450° F.
Step 2
2. On a baking sheet, toss the broccoli with 2 tablespoons olive oil, salt, and pepper. Bake for 20 minutes, flip, and bake another 10-15 minutes, until you get a light char.
Step 3
3. Meanwhile, mix 1/4 cup olive oil with paprika, garlic, lemon zest, chili flakes and salt. Mix in the dill/parsley. Just as the broccoli is coming out of the oven, spoon over the olive oil, using to your preference. Let sit for 5 to 10 minutes to soak in the flavors.
Step 4
4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.
Step 5
5. Plate the broccoli and serve topped with the garlicky tahini and pomegranate arils.
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