Side dish
Roasted broccoli with tahini and lemon
The browned edges are where roasted broccoli gets its nutty sweetness, and a sharp, garlicky tahini sauce brings the richness of a butter sauce without the butter.
5gnet carbs
12gfat
4gprotein
145kcal
Per serving25 minServes 2
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Ingredients
For the whole dish · serves 2
- Broccoli6½ oz
- Olive oil1 tbsp
- Tahini½ oz
- Lemonhalf, juiced
- Garlic clovesone, grated
- Sesame seedsa teaspoon, toasted
- Sea saltto taste
Method
4 steps · 25 minutes
- Heat the oven to 425F. Cut the broccoli into florets with a good length of stem, and slice the thick stem into coins.
- Toss with the oil and salt and roast on a sheet pan in one layer for 18 to 20 minutes, until the edges are deeply browned and crisp.
- Meanwhile stir the tahini with the lemon juice, garlic and a tablespoon of water. It seizes and thickens at first, so keep adding water a teaspoon at a time until it pours.
- Drizzle the sauce over the hot broccoli and scatter with the sesame seeds.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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