ingredients

• 1 large head of broccoli, cut into smaller florets the same size
• 3 Tbsp. extra virgin olive oil
• 1/2 tsp kosher salt
• 1 lemon, juiced
• 1 garlic clove, grated or finely minced
• 5 Tbsp. tahini
• 2 Tbsp sesame seeds (optional)

directions

•   Preheat oven to 425 degrees
•   With florets in a large bowl, drizzle with 2 Tbsp. olive oil and season with 1/2 tsp. salt (and any other spices you’re experimenting with) and toss to coat
•   Transfer broccoli to rimmed baking sheet and spread out in one layer with space between florets
•   Roast for about 8 minutes
•   While roasting make the sauce by whisking lemon juice, tahini, 1/2 tsp. salt, garlic and about 1/4 cup hot water together in a bowl
•   Gently shake the roasting pan to flip broccoli and roast another 5-8 minutes
•   Serve the broccoli on a platter with tahini sauce drizzled over – garnish with sesame seeds and lemon wedges if desired.