I have been SUPER into roasting broccolini lately, mostly because of how dang easy it is. You literally don’t have to do anything but cut off a bit of the bottoms, toss them in a high-heat oil (refined coconut or avocado oil), season with salt and pepper and BAM, into the oven they go! No peeling, no chopping, no salting and waiting to draw out the excess water…it literally could not be any easier. Add a sauce rich in healthy fats (like the one in this recipe), maybe some hemp seeds, nuts or beans for protein and voilà, you’ve got yourself a meal! Sometimes low maintenance is just what life requires.
For such a simple recipe, this roasted broccolini packs a flavor punch. It makes for a great side dish at special meals and can just as well be eaten for lunch on any given weekday.
Use whole sesame tahini if you’re able (this is my favorite brand). If you’re unfamiliar with tahini or that there are different types out there, you can read up on the amazing ingredient here!
Za’atar is a Middle Eastern spice blend made out of sumac, sesame seeds, thyme and salt. You can totally make your own, or purchase it from a Middle Eastern market or specialty spice shop. I get mine from this local cafe in Berkeley called Bartavelle because it’s the best za’atar I’ve ever had in my life, so. Thanks, Bartavelle! This recipe is also absolutely delicious using roasted Brussels sprouts instead of broccolini. I make both on a regular basis. Go with what your gut tells you :).
Roasted Broccolini with Browned Butter Tahini Sauce & Za’atar
Serves two hungry people or four as a side
Ingredients
1 bunch broccolini
1 Tbsp. avocado oil, coconut oil or ghee
2 Tbsp. butter (organic & pastured/grass-fed, if possible)
1/4 cup tahini
1/2 Tbsp. lemon juice, fresh squeezed
small clove of garlic, grated on a microplane
1/2 Tbsp. za’atar
sea salt & pepper
Directions
1. Preheat the oven to 400°F. Trim the bottom 1/4” of the stems off the broccolini. Toss in oil (you can rub it with your hands if it’s not melted) and season generously with salt and pepper. Lay on a baking sheet lined with parchment paper, spreading out the broccolini so that they aren’t overlapping.
2. Roast broccolini for 6-8 minutes, until browning on the bottom. Flip the stalks over on the tray and roast for another 4-6 minutes, until tender.
3. Meanwhile, make the sauce. Melt the butter in a small saucepan on medium-low heat. Swirl the pot consistently as the butter begins to bubble to prevent it from burning. As soon as the butter turns an amber color and brown flecks begin to develop on the bottom of the pot, remove it from the heat. Pour the butter into a heat-proof jar with a lid, using a spatula to scrape all the browned bits into it too.
4. Add the tahini, lemon juice, grated garlic and a hefty pinch of salt to the jar. Shake vigorously. Taste and adjust lemon and salt as needed.
5. Place roasted broccolini on a serving plate. Pour sauce over the broccolini in whatever way your heart desires. Sprinkle evenly with za’atar. Serve immediately.*
*Note: Because butter is solid when cold, this sauce will become very thick once it cools. If you have any sauce leftover, reheat it before using. Alternatively, add water (1 Tbsp. at a time, so as to not compromise the consistency) and shake vigorously until the sauce reaches the consistency of runny honey.