Garlicky Roasted Broccoli with Tahini and Lemon Oil-Free WFPB

Bursting with Mediterranean flavor, this juicy oven roasted broccoli can be served hot or cold. This is a simple and healthy whole food plant-based recipe that makes a standout side dish for special occasions. It's also zesty enough to be enjoyed at room temperature as an antipasto.

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Prep Time 7

Cook Time 25

Total Time 33

Course Appetizer, Side Dish

Cuisine American, Anti Inflammatory Diet, Mediterranean, Vegan, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based

Servings

Equipment

Baking Sheet
Parchment Paper

Ingredients

9 oz broccoli florets (about 2⅓ cup or florets from one large head of broccoli)
2 Tbsp minced fresh garlic
2 Tbsp fresh lemon juice
1 Tbsp tahini
2 tsp maple syrup
1 tsp smoked paprika
¼ tsp salt
¼ tsp black pepper

Instructions

Preheat oven to 400 ℉
Cover the baking sheet with parchment paper.
Place broccoli florets on parchment paper. You don't need to spread them out yet.
In a small bowl, prepare marinade by combining all ingredients except for the broccoli. Using a spoon or small spatula, mix ingredients until tahini is fully incorporated.
Pour marinade over florets that are on the parchment paper. Then, using a spoon or spatula, toss the florets in the marinade until all florets are coated.
Bake in preheated 400° oven for 20 to 25 minutes. Turn broccoli midway through the cooking process (after the first 10 to 12 minutes). When done, the broccoli florets should be at least slightly crispy and golden, though some may prefer a bit of charring as well. It's up to you!
Serve hot, cold or at room temperature.

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