Low Sodium Roasted Broccoli Floret Dippers with Lemon Herb Tahini

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Roasted Broccoli Floret Dippers with Lemon Herb Tahini

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Ingredients

4 servings

For the broccoli

1 large head broccoli (about 1.5 lb), cut into bite-sized florets
marketside BROCCOLI FLORETS Campos Borquez Broccoli
See all
2 tbsp olive oil
½ tsp garlic powder
¼ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the dipping sauce

3 tbsp tahini
2 tbsp fresh lemon juice
2 tbsp water
1 tbsp olive oil
1 clove garlic, finely grated
2 tbsp fresh parsley, finely chopped
⅛ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 pinch red pepper flakes (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large bowl, toss the broccoli florets with 2 tbsp olive oil, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between florets so they roast rather than steam.

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