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Roasted Broccoli with Garlicky Tahini & Pomegranate

A vibrant and delicious dish combining roasted broccoli with creamy garlicky tahini dressing and pomegranate seeds for a flavor explosion.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the roasted broccoli
  • 1 large head large head of broccoli, cut into florets Look for florets that are bright green and firm.
  • 3 tablespoons olive oil
  • Salt & pepper, to taste
For the garlicky tahini sauce
  • 1/2 cup tahini Can substitute with sunflower seed butter or Greek yogurt.
  • 3 cloves garlic, minced Feel free to amp up the garlic if desired.
  • 1/4 cup water Add more if a thinner consistency is needed.
  • 1 tablespoon lemon juice
  • 1/2 teaspoon maple syrup (optional) For a touch of sweetness.
For garnishing
  • 1/2 cup pomegranate seeds
  • Fresh parsley, chopped, for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the broccoli florets with olive oil, salt, and pepper until well coated.
Roasting
  1. Spread the broccoli on a baking sheet in a single layer.
  2. Roast in the preheated oven for about 20-25 minutes until the edges are crispy and beautifully browned.
  3. Swap your veggies halfway through for an even roast.
Making the sauce
  1. While the broccoli is roasting, whisk together the tahini, minced garlic, water, lemon juice, and maple syrup (if using) in a small bowl.
  2. Add more water until you reach your desired texture.
Serving
  1. Once the broccoli is out of the oven, drizzle the garlicky tahini sauce over the roasted florets.
  2. Sprinkle with pomegranate seeds and garnish with chopped parsley, if desired.
  3. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheating will soften the broccoli, so enjoy fresh for a crispy texture.