Red Meat Allergy Friendly Roasted Broccoli Floret Dippers with Lemon Herb Tahini
Total time35 min
Prep time10 min
Cook time25 min
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Learn more →Ingredients
4 servings
For the broccoli
- 1 large head broccoli (about 1.5 lb), cut into bite-sized florets
- 2 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp sea salt
- 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
- 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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