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September 16, 2025
Roasted Broccolini with Tahini Sauce (Ottolenghi recipe) Recipe
Roasting is one of the best ways to prepare dinner broccolini. It brings out the flavour and also you get crunchy golden suggestions! This Roasted Broccolini recipe is a superb facet dish eaten plain, however with a easy Tahini Sauce it turns into company-worthy as a powerful facet dish OR a vegetarian fundamental.
Significantly nice served alongside Center Jap dishes, resembling Chicken or Lamb Shawarma!
Roasted Broccolini
This broccolini recipe involves your courtesy of Yotam Ottolenghi – besides I discovered I wanted to regulate the salt method down and modify the sauce portions to make it drizzle-able (is {that a} phrase??).
As I’ve stated earlier than – the truth is, very just lately, after I shared how I roast carrots to make them golden – roasting is one of the best ways so as to add flavour to greens. And broccolini isn’t any exception!
Tossed with a little bit of oil, salt, pepper and garlic should you so select, roasted till simply tender, you’ll fortunately eat it plain.
However once you add a creamy nutty tahini sauce, it takes it from tasty to OMG how is such a easy dish so good, and WHY can’t I cease consuming it?? (True story, that was my response – over a vegetable!)
I like how fast broccolini is to organize – a lot quicker and fewer messy than chopping the florets off regular broccoli!
What you might want to make this
Right here’s what you might want to make this broccolini recipe:
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roasting: broccolini, garlic, olive oil
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tahini sauce: tahini, honey, lemon, garlic
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Broccolini – technically a hybrid of broccoli and Chinese language broccoli Gai Lan however simpler to simply consider it as child broccoli which is definitely the opposite identify broccolini. Longer stem, barely sweeter and extra tender. Something you make with broccoli, you can also make with broccolini – listed below are all my broccoli recipes;
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Tahini – constituted of sesame, it’s creamy and wealthy with a nutty flavour. Mostly utilized in hummus, vegans are a giant fan of it as a result of it makes issues (particularly sauces) creamy with out utilizing substances like cream that non vegans use. Use HULLED tahini, not unhulled which is extra bitter (constituted of unhulled sesame seeds);
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Honey for sweetening, just a bit bit. Be happy to modify with maple syrup or every other sweetener of selection; and
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Almonds is what I take advantage of to garnish this, however you possibly can swap it out for pine nuts, pistachios, or any seeds like sunflower seeds, pepitas and so forth. Simply an effective way so as to add curiosity to this dish.
It is a dish that’s terrific served heat OR at room temperature.
Learn how to make Roasted Broccolini with Tahini Sauce
Very fast and straightforward:
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Make the sauce first as a result of it wants quarter-hour or so to let the flavour develop;
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Toss broccolini with oil, garlic, salt and pepper;
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Roast it arduous and quick in a sizzling oven 220°C/425°F (200°C fan) to get some color on the ideas with out it going tender and soggy inside. Exhausting and quick is my default roasting approach for all greens – as a result of I wish to get color on them with out the greens turning into mush. Few examples: Eggplant, carrots, broccoli, mushrooms.
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Pile the broccolini on a plate, drizzle over sauce, scatter with nuts of selection. Different: Smear most sauce on plate, pile over broccoli then end with a bit drizzle of sauce. This appears to be like a bit neater when individuals begin digging in – it’s a “restauranty” technique to plate up.
Above is a photograph of what the broccolini appears to be like like straight out of the oven. Discover how:
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the stems are nonetheless good and inexperienced (they’re cooked by means of and tender however most positively not soggy and unhappy);
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the ends are golden and crisp however nonetheless maintain their type (ie not wilted and overcooked); and
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the broccolini isn’t flat and soggy, it nonetheless has a pleasant type to it. You need it to sag a bit once you choose it up – if it doesn’t, it means it’s nonetheless uncooked – however not flop in a dismal mess (which implies it’s overcooked).
Learn how to serve Roasted Broccolini
The Tahini sauce is non-compulsory – you possibly can most definitely simply roast broccolini and serve it plain as a facet dish.
However WITH the sauce, it’s elevated to a different degree. It may be a company-worthy facet dish OR a fundamental.
As a facet dish – serve it with all issues Center Jap / Arabic / Turkish / Persian. Listed here are some concepts for mains:
As a fundamental as a part of a multi-course unfold – serve it as a part of a multi-course meal of varied salads with some heat crusty bread or flatbreads. Right here’s a mix of dishes that I served at a lunch a couple of months in the past:
I intentionally selected a wide range of various kinds of salads, and made a acutely aware choice to make it meat free. I additionally very intentionally selected dishes that would all be ready prematurely – a excessive precedence, all the time! – Johnsat x
Watch learn how to make it
Ingredients
- 500g/1 lb broccolini , ends trimmed (3 standard bunches in Australia)
- 1 tbsp extra virgin olive oil
- 1/4 tsp each salt and pepper
- 1 garlic clove , finely minced
- 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 microplan (to make sauce smooth)
- 1/4 tsp each salt and pepper
- 1/4 cup flaked almonds, pine nuts or pistachios , toasted (Note 2)
Instructions
- Preheat oven to 220°C/425°F (200°C fan).
- Sauce: Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes.
- Toss broccolini: Pile broccolini on tray, drizzle with oil, sprinkle with salt, pepper and garlic.
- Roast for 12 – 15 minutes until the broccolini floret ends are dark brown and crunchy (the best part!), and the broccolini stem is just tender. (But if you want it really soft, lower temp to 180C/350F and cook 20 min).
- Plate up: Transfer to serving plate, allow to cool until warm. Drizzle over tahini sauce, sprinkle with almonds or pine nuts and serve! Excellent served warm OR at room temp.
- The Tahini Sauce goes brilliantly with other roasted vegetables too, including: carrots, cauliflower, broccoli, green beans and asparagus.
Notes
1. Broccolini preparation – rinse and trim the woody tips off, then it’s ready to cook! Leaves and flowers can be eaten.
2. Tahini – sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Do not substitute with Chinese sesame paste or sauce which you might have (I always have it for Dan Dan Noodles, made that mistake once – flavour is way too intense).
Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it’s hard to mix together (some brands are better than others – I like Mayver’s) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix.
3. How to serve this dish:
Plain roasted broccolini (ie without tahini sauce) – as a side dish for “anything”With sauce – as an impressive side dish, particularly great with anything Middle Eastern/Arabic/Turkish (like these Koftas)
As a meal – really great as part of a lunch spread of salad options which is how I’ve served it multiple times. See in post for ideas for other salads to add to the menu!
4. Source: This recipe comes to you via Yotam Ottolenghi – except I found I needed to adjust the salt way down and adjust the sauce quantities to make it drizzle-able (is that a word?).
5. Nutrition per serving.
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