Vegan Roasted Broccoli Floret Dippers with Lemon Herb Tahini

Broccoli florets go into a screaming-hot oven until the edges turn deeply browned and crisp while the stems stay tender — that high-heat roast is what gives these dippers their addictive char. A quick garlic-lemon tahini sauce comes together in one bowl, whisked with fresh parsley and a pinch of red pepper flakes for a little heat, and it's loose enough to properly coat each floret. Every ingredient here is plant-based by nature, so there's nothing to overthink: olive oil, garlic, and citrus do all the flavor-building work. This is the kind of snack that feels indulgent thanks to those crispy, blistered edges, but it's really just vegetables and a nutty, bright sauce doing the heavy lifting. Serve it as a starter, a party platter, or a midweek side, and it holds its own as a fully vegan crowd-pleaser without any asterisks needed.

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