Description
Topped with lemon tahini sauce and sesame seeds, these oven-roasted broccoli and potatoes are chock-full of flavour! Nutritious, so easy to make, and a wonderful veggie side dish to complement any meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 450g/ 1 lb broccoli (about 2 medium heads)
- 450g/ 1 lb baby potatoes
- 4 garlic cloves, minced
- Salt and pepper, to taste
- 2 teaspoons sesame seeds, for garnish
Tahini Dressing
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 garlic clove, minced or grated
- 2 teaspoons honey
- Salt and pepper, to taste
- 2 tablespoons water, as needed
Instructions
- Preheat the oven to 200°C/ 400°F and line a baking sheet with parchment paper. Cut the broccoli into florets. Slice the potatoes in half or quarters if they are larger.
- Arrange the potatoes on the baking sheet, drizzle with olive oil, add minced garlic, and season with salt and pepper. Toss to coat evenly, then bake for about 20 minutes, or until almost tender and golden.
- Remove the baking sheet from the oven. Push the potatoes to one side using a spatula. Add the broccoli to the other side and toss with olive oil, garlic, salt, and pepper.
- Return the baking sheet to the oven and roast for an additional 15 minutes or until the potatoes are cooked through and the broccoli is tender with slightly charred edges.
- While the vegetables are roasting, prepare the tahini dressing. Add all the dressing ingredients to a jar with a screw-top lid and shake well until emulsified.
- Transfer the roasted vegetables to a serving dish. Drizzle with the tahini dressing and sprinkle with sesame seeds. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 269
- Sugar: 5.8g
- Fat: 12.6g
- Saturated Fat: 1.8g
- Carbohydrates: 33.4g
- Fiber: 5.8g
- Protein: 7.6g