Step by step

Method

4 steps

1. 1

   Heat oven to 425°F. Cut 1½ pounds broccoli into medium florets (peel and slice thick stems too — they're sweet). Toss with 2 tablespoons olive oil, ½ teaspoon salt, and pepper. Spread on a sheet pan in one layer.

2. 2

   Roast 20–25 minutes, flipping once, until edges are charred-brown and stems are tender. You want real color, not army-green steamed broccoli.

3. 3

   Meanwhile whisk tahini sauce: 3 tablespoons tahini, 2 tablespoons lemon juice, 1 small grated garlic clove, 2–4 tablespoons cold water (loosen until drizzle-able), and a pinch of salt. It may seize at first — keep whisking in water until smooth and pale.

4. 4

   Pile broccoli on a plate, drizzle generously with tahini sauce, and finish with toasted sesame seeds, chili flake, or a dusting of sumac. Eat hot. You want crispy-edged roasted broccoli under creamy lemony tahini — not soggy florets with a paste blob on top.