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Roasted Lemon Parmesan Broccoli with Garlicky Tahini – not your average roasted broccoli. Super green roasted broccoli with olive oil, spices, garlic, lemon, and fresh herbs. Toss this yummy charred broccoli in the creamiest garlicky parmesan tahini for even more deliciousness. You’ll be craving this broccoli regularly—the secret lies in the garlic tahini (it’s so special). And the lemon and herbs add a fresh, zingy pop. Together they’ll make you say, yummmmy!
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Well, look at me, it’s a new year, and I’m finally sharing a roasted broccoli recipe. For those of you who’ve followed for years and checked in daily, you know that, in general, I love providing you all with a FULL meal. A recipe that includes everything you need for dinner that night.
Side dishes, especially things like roasted vegetables and simple sides (rice, potatoes, etc.), are not recipes we have many of on this site. Well, this year, that’s all going to change. We saw such a huge demand for side dish recipes over the last three months that I realized that sides are appreciated.
I will make a point to share at least one or two side dish recipes every month through 2024.
Broccoli is one of my favorite vegetables to cook for my family when I need to add some greens. It’s a vegetable everyone will eat, even my brothers.
They love broccoli when it’s roasted with a lot of garlic powder, onion powder, and salt. And they’re even happier when I add parmesan.
With this in mind, I wanted to share my go-to recipe that I’ve been making lately. Whole roasted broccoli in the yummiest tahini sauce! We’re obsessed.
Details
Step 1: roast the broccoli
This easy, toss the heads of broccoli with olive oil, salt, and pepper. I’ve been using only pink Himalayan sea salt, but kosher is great too.
Step 2: the seasoned olive oil
Mix some extra virgin olive oil with paprika, fresh garlic, and lemon, then add dill and/or parsley. Sometimes, I’ll add oregano too! Just make sure to really pack in the herbs.
As you pull them out of the oven, toss the sizzling heads of broccoli with the seasoned oil. Let the broccoli sit on the baking sheet for a few minutes to really soak in the flavors from the oil.
Step 3: the garlicky tahini
While the broccoli is roasting, mix up the tahini sauce. Sometimes I’ll use the food processor, and sometimes just a jar. Either way, everything gets mixed until creamy.
Olive oil, tahini, lemon, Worcestershire, garlic, salt, pepper, and parmesan. It’s so addicting with the parmesan mixed in.
Step 4: serve and YUM!
Toss up the roasted broccoli in the tahini sauce. Then I like to add more parmesan cheese, extra seasoned oil, and pomegranate arils.
This is the perfect dish to eat as a light meal (maybe with a side of grains), as an afternoon snack, or make it heartier by serving it with beef, chicken, or fish.
ENJOY, this really is a favorite!
Looking for other winter side dish recipes? Here are a few ideas:
Winter Pomegranate Salad with Maple Candied Walnuts
Super Green Sun-Dried Tomato Herb Salad
Citrus Avocado Salad with Orange Tahini Vinaigrette
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Christmas Salad with Honey Mustard Dressing
Lastly, if you make this Roasted Lemon Parmesan Broccoli with Garlicky Tahini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Lemon Parmesan Broccoli with Garlicky Tahini
Ingredients
- 3 heads broccoli, halved if super large
- 2 tablespoons, plus 1/4 cup extra virgin olive oil
- kosher salt and black pepper
- 2 teaspoons lemon zest
- 1 teaspoon smoked paprika
- 1 clove garlic, grated
- chili flakes
- 1/4 cup fresh chopped dill and or parsley
- 2 tablespoons sesame seeds
- 1 cup pomegranate arils
Garlicky Tahini
- 1/2 cup extra virgin olive oil
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- 1/2 cup grated parmesan cheese
Instructions
- 1. Preheat oven to 450° F.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. 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. 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.5. Plate the broccoli and serve topped with the garlicky tahini and pomegranate arils.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Amazing! I like broccoli, but love this recipe. Thank you for creating this
Thanks so much!! I love to hear that this recipe turned out nicely for you, thanks for making it! xT
nm–just saw to add water, thanks!
My dressing is really thick, what can I add to it to thin it out a bit? So good!
Hi Sandra! You could use water or olive oil! xT
This was fine. The dill + pomegranate + tahini combo doesn’t seems a bit random and doesn’t really mesh that well. Also the tahini sauce with equal parts tahini and oil was not the best. Tahini already has fat in it and doesn’t need oil, let alone that much, let alone on top of broccoli that’s coated in oil.
Thanks for letting me know Laura! I appreciate this feedback! xT
Made this tonight – sooo delicious!
Thank you Emily! Love to hear that this recipe was enjoyed! 🙂 xT
Love the flavours. I added marinated chicken. Garlic and lemon. No complaints about the oil when it’s good quality.
Any suggestions as to what to do with left over dressing?
Put it on something else? Just a thought.
The amount of oil in the recipe was edited (without a note or comment, which is not a great practice) to a much smaller amount, so that’s probably why it turned out OK for you.
So much oil in this
There is WAY too much oil. As in, my family couldn’t stomach this. I should have realized it would be like that when there are essentially 3 separate steps calling to coat this in fat but I tried to trust the process.
I am no calorie count-er, but this is insane. The olive oil alone is 277 per serving. Leave it to Teigan to overcomplicate and ruin a simple side dish.
Are the measurements for the olive oil correct? It’s seems like an awful lot of oil.
I made this recipe for lunch & it is very good. I have been following you for a while & have made many of your recipies. I was able to fill in the parts that seem to be missing in the directions. It seem to be the abbreviated version. 🙂
Thank you so much for giving the recipe a try! So glad you enjoyed it! xT
Curious how I can pin one of your recipes? Evertime I attempt to do so, I’m led to a page that follows you. Am I doing something wrong or is this by design?
Easy! Just follow Half Baked Harvest on Pinterest. You can pin from there if you want.
Really excited for more sides. Thanks. I’m appreciative you post these free. I do have all of your cookbooks too. I say let the critics post their own creations on THEIR web pages.
Thank you so much Mary! 🙂 xT
I put broccoli and 2 tablespoons of olive oil in a plastic bag to coat, much easier and a lot less waste and mess. Speaking of mess, line your cookie sheet with foil for easy cleaning.
Google how bad foil is for your health. Parchment paper.
I think more side recipes would be great. I often have my protein (chicken, fish, pork, etc), but would love more creative veggies sides – especially seasonal ones.
I’m finding this recipe really hard to follow – both up top and in the “recipe card” section. Stop clarify, you: 1. Roast the broccoli with 1/4 cup olive oil, then 2. Mix it with the additional 1/3 cup olive oil and herb mixture once it’s out of the oven, then 3. Add the garlic tahini sauce on top when serving? …it would be nice if that second olive oil mix was split out in the recipe card the same way the garlic tahini is. Also, the roasting directions are missing from the top part, which is helpful when cooking from that section with the pictures.
Additionally the pictures don’t seem to correspond with the steps. I personally appreciate so many pictures, but I like when the roasting broccoli step has a picture of roasting broccoli, etc.
I really enjoy reading your recipes. But I find your cookbooks to be very edited and professional feeling (probably because you have a larger team for that?), and these blog posts a little more unedited and confusing to follow sometimes. Maybe a dedicated blog editor/recipe tester could help?