Description
This Roasted Broccolini with Tahini Sauce is a simple and flavorful side dish featuring tender, slightly charred broccolini tossed with a creamy, tangy tahini-based sauce. Toasted nuts add a delightful crunch, making this recipe perfect for a healthy, elegant accompaniment to any meal.
Ingredients
Scale
Broccolini
- 500g/1 lb broccolini, ends trimmed (about 3 standard bunches in Australia)
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 garlic clove, finely minced
Tahini Sauce
- 1/4 cup tahini
- 2.5 tbsp water
- 1.5 tsp honey
- 1 tbsp lemon juice
- 1/2 garlic clove, pressed through garlic crusher or grated using microplane (for smooth sauce)
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnish
- 1/4 cup flaked almonds, pine nuts, or pistachios, toasted
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) or 200°C fan-forced to prepare for roasting the broccolini.
- Prepare Tahini Sauce: In a bowl, thoroughly mix the tahini, water, honey, lemon juice, pressed garlic, salt, and pepper until combined. Adjust the consistency so it’s loose enough to drizzle but not too runny. Set aside and allow the flavors to meld for 15 minutes.
- Toss Broccolini: Place the trimmed broccolini on a baking tray. Drizzle with olive oil and sprinkle with salt, pepper, and the finely minced garlic. Toss well to evenly coat.
- Roast Broccolini: Roast in the preheated oven for 12 to 15 minutes, or until the floret ends are dark brown and crunchy while the stems remain just tender. For softer broccolini, lower the temperature to 180°C (350°F) and cook for 20 minutes.
- Plate and Serve: Transfer the broccolini to a serving plate and let it cool slightly until warm. Drizzle with the prepared tahini sauce and sprinkle toasted almonds, pine nuts, or pistachios on top. Serve warm or at room temperature for best flavor.
Notes
- You can substitute the nuts with your preferred choice such as walnuts or cashews if desired.
- For a vegan version, replace honey with maple syrup or agave nectar.
- The broccolini’s charred ends provide a delightful crunch; be careful not to overcook to maintain texture.
- The tahini sauce can be made ahead and stored in the fridge for up to 2 days.
