Roasted Broccoli with Balsamic Tahini Dressing

This Roasted Broccoli with Balsamic Tahini Dressing is one of those simple sides you’ll find yourself making on repeat. It’s easy enough for a weeknight, but special enough to serve when you’re cooking for others. The creamy tahini dressing made with Soom Tahini, Kosterina Original Balsamic Vinegar, and Kosterina Everyday Extra Virgin Olive Oil adds just the right balance of nutty, tangy, and slightly sweet flavor to dress up a sheet pan of roasted broccoli florets. This side dish pairs especially well with roasted or grilled chicken, salmon, steak, or crispy tofu, and makes a great addition to grain bowls or a cozy pasta night. Basically, if there’s a main on the table, this broccoli will fit right in!

Servings: 4

Prep Time:10 minutes

Cook Time:15 minutes

Ingredients

• 1.5 pounds broccoli florets

• 2 Tbsp Kosterina Everyday Extra Virgin Olive Oil

• ½ tsp salt

• ½ tsp pepper

• lemon zest and red pepper flakes for garnish

• Tahini Balsamic Dressing

• ⅓ cup Soom Premium or Organic Tahini

• 2 Tbsp fresh lemon juice

• 1 Tbsp Kosterina Original Balsamic Vinegar

• 1 Tbsp maple syrup

• 1 garlic clove, finely minced

• ½ tsp kosher salt

• ¼ tsp red pepper flakes

• ⅓ cup water

Directions

1. Preheat the oven to 450ºF and line a baking sheet with parchment paper. Toss the broccoli florets with olive oil, salt, and pepper. Place on the baking sheet, then roast for 15 minutes, stirring halfway through.

2. To a small bowl, add the tahini, lemon juice, balsamic vinegar, maple syrup, garlic, salt, and red pepper flakes. Mix well to combine, then gradually whisk in the water until the sauce reaches your desired consistency.

3. Place the broccoli on a platter to serve, then drizzle with the tahini sauce. Garnish with lemon zest and red pepper flakes.