These deeply roasted broccoli florets are everything a good vegetable side should be: caramelized at the edges, tender at the stem, and seasoned simply with olive oil, garlic powder, and a touch of black pepper so the broccoli itself gets to shine. The real star is the lemon herb tahini, whisked together with bright lemon juice, fresh garlic, and chopped parsley until it's smooth and pourable — an earthy, tangy dip that plays perfectly against the smoky char of the florets. High-heat roasting is what makes this work, drawing out a nutty sweetness in the broccoli that a quick steam or sauté just can't match. Whether you're serving these as a starter or a side, they lean on olive oil, lemon, garlic, and herbs as the backbone of flavor, which makes this an easy, satisfying pick for a Mediterranean-style table. It's simple enough for a weeknight but flavorful enough to put out for guests, dip and all.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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