When I last saw my brother, we were roasting some vegetables together (yes- that’s what we do lol). I had some broccoli that I tossed in olive oil, sea salt and garlic. When it came out of the oven, he told me to drizzle some tahini on the roast broccoli.

While I had heard people were doing this- I never gave it a go for some reason, until my brother convinced me to 😀 And boy, roast broccoli + tahini is some match made in heaven. They REALLY work well together!

Funny enough, broccoli is a vegetable I rarely buy ever since I moved to Jamaica. It’s actually one of the more crazy expensive veggies here- BUT every now and then, you’ll find it at a decent price. When those days come, I take full advantage 😀

Broccoli is from the family of cruciferous vegetables (broccoli, cabbage, cauliflower, pak choy etc)– which are notoriously known for containing cancer-fighting compounds and reducing inflammation.

Tahini on the other hand is a sesame-seed base paste that contains healthy fats, protein and calcium. Often times, fats + vegetables are an optimal combination, as many vitamins and minerals are fat soluble (meaning your body only absorbs them if they are consumed with a good fat).

This is quick 20 minute recipe that’s simple yet really exciting for your tastebuds and your health. Enjoy!

You’ll need:

  • 1 head of broccoli
  • Olive or coconut oil
  • Salt
  • Garlic powder
  • Tahini
  • Water
  • Sumac (optional)

The process:

  • Preheat oven to 400F/200C.
  • Chop off the broccoli florets- and then slice them in half (the big ones at least). Why, you might ask? When you slice them in half, the broccoli create more surface contact with your baking pan- which means they get even MORE crisp then if you hadn’t sliced them.


  • Place the broccoli florets in a bowl, add a bit of oil, salt and garlic powder and mix it all together.
  • Transfer the broccoli florets to a baking pan and bake for 15 minutes.
  • While that’s happening, mix some tahini with a bit of water to thin it out. Add the water gradually- in very little amounts at a time- until you achieve the perfect consistency (thick but liquidy).
  • Place your broccoli on a serving plate (or bowl)


  • Then drizzle the tahini all over on top. I sprinkle a bit of sumac too. Sumac is a Middle Eastern spice that has a tangy flavour- it’s typically served with falafel and in fattoush, but I like to use it here too. Enjoy!



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