30 minutes
Indulge in this Middle Eastern-inspired dish that transforms ordinary broccoli into a culinary delight. The subtle heat of harissa paired with the creamy nuttiness of tahini elevates roasted broccoli to a whole new level, perfect for a flavorful weeknight side or a vibrant addition to your dinner party spread.
Broccoli, cut into florets
0 lb
tablespoons
Harissa Paste
tablespoons
tablespoons
Lemon, juiced
tablespoons
Garlic Clove, microplaned
each
tablespoons
to taste
1. Prep
Preheat the oven to 400°F (200°C). Cut the broccoli into even-sized florets to ensure uniform cooking. Microplane the garlic to create a fine paste that will integrate seamlessly into the dressing.
2. Dress
Combine the broccoli florets in a bowl with the olive oil and harissa paste. Mix until every floret is evenly coated. Spread the dressed broccoli on a foil-lined baking sheet, ensuring the florets are not overcrowded to promote even browning.
3. Roast
Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the broccoli is tender and the edges are crispy. Halfway through, give the baking sheet a shake for even roasting.
4. Finishing Ingredients
While the broccoli is roasting, whisk together the tahini, lemon juice, microplaned garlic, warm water, and black pepper in a bowl until smooth, season with a pinch of salt and taste for seasoning. The warm water helps to thin out the tahini for a pourable consistency. Transfer the roasted broccoli to a serving dish, drizzle generously with the tahini dressing, and serve immediately. The vibrant, charred edges of the broccoli provide not only texture but also a smoky backdrop to the zesty, creamy dressing.
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