Roasted Tenderstem Broccoli with Smoky Butter and Garlic Labneh

If you’re looking for a dish that’s as stunning as it is delicious, this Roasted Tenderstem Broccoli with Smoky Butter and Garlic Labneh is the one. Tenderstem broccoli is such an elite vegetable. Roasting it elevates it even further, creating a balance of charred, crunchy florets and tender-crisp stems. Paired with creamy, garlicky labneh and a smoky butter sauce, it makes for a stunning veggie centrepiece, perfect for your next dinner party.

Despite how impressive it looks, this dish is deceptively simple to make. A few pantry staples like smoked paprika and pul biber (Aleppo pepper) give the butter sauce its smoky, spicy edge, while toasted almond flakes add just the right amount of crunch. Whether it’s a dinner party starter or a light main for veggie lovers, this recipe delivers every time.

Table of Contents

• Ingredient Breakdown
• Why Roasted Tenderstem Broccoli?
• Making the Garlicky Cheat’s Labneh
• The Smoky Butter Sauce That Takes Roasted Tenderstem Broccoli to the Next Level
• Toasted Almond Flakes: The Perfect Finishing Touch to Roasted Tenderstem Broccoli
• How to Serve This Roasted Tenderstem Broccoli Dish
• A Few Variations to Try
• Final Thoughts
• Love Broccoli? You’ll Love These Recipes

Ingredient Breakdown

• Greek yoghurt: The base for the labneh, lending creaminess and tang to the dish.
• Garlic: Adds sharpness and depth to the labneh, infusing it with aromatic flavour.
• Salt: Enhances all the other flavours in the dish.
• Tenderstem broccoli: The star of the show, with its naturally sweet and nutty flavour.
• Extra-virgin olive oil: Used to coat the broccoli for roasting, ensuring a beautifully charred finish.
• Salted butter: The base for the smoky sauce, adding richness and a glossy finish.
• Pul biber (Aleppo pepper): A mildly spicy chilli flake with fruity undertones, perfect for adding warmth without overpowering.
• Smoked paprika: Deepens the smokiness of the butter, complementing the roasted broccoli.
• Toasted almond flakes: Adds crunch and a subtle nuttiness to finish the dish.

Why Roasted Tenderstem Broccoli?

Roasting is hands-down the best way to cook tenderstem broccoli when you want flavour and texture in equal measure. The high heat caramelises its natural sugars, giving you those irresistible charred edges, while the stems remain tender-crisp. Tossing it in extra-virgin olive oil ensures even roasting and a light sheen that helps seasonings stick.

For this Roasted Tenderstem Broccoli with Smoky Butter and Garlic Labneh recipe, the roasting time is intentionally short. 12 to 15 minutes, so the broccoli doesn’t overcook. You want it to retain its vibrant green colour and a bit of bite. Overcooking will dull the flavour and make the stems limp, so keep an eye on it towards the end.

Making the Garlicky Cheat’s Labneh

Labneh might sound fancy, but it’s essentially just strained yoghurt. The process concentrates the yoghurt’s tangy flavour and thickens it into a luscious, spreadable consistency. The garlic in this recipe takes it a step further, making it savoury and full-bodied. The trick to excellent labneh is patience. Give it enough time to strain properly, and you’ll be rewarded with a creamy base that holds its shape on the plate. It’s the perfect base for the roasted tenderstem broccoli and smoky butter sauce.

If you’re short on time, you can strain the yoghurt for just an hour, but leaving it longer will yield a thicker, creamier texture. For a shortcut, some high-quality Greek yoghurt brands already come quite thick and may need less straining – my go-to’s are Fage, Lancashire Farm or Waitrose No.1. Adjust to your preference.

The Smoky Butter Sauce That Takes Roasted Tenderstem Broccoli to the Next Level

The smoky butter sauce is what transforms this roasted tenderstem broccoli dish from simple to spectacular. Butter is the perfect carrier for smoky, warm spices like pul biber and smoked paprika. Once melted and bubbling, the butter infuses with the spices, creating a sauce that’s bold, nutty, and layered with flavour.

The secret here is not to overcook the spices. You only need to let them sizzle in the butter for about a minute to release their aroma. If you let them burn, the flavours will turn bitter. Pour the sauce over the broccoli while it’s still hot to maximise its impact.

Toasted Almond Flakes: The Perfect Finishing Touch to Roasted Tenderstem Broccoli

Texture is an essential part of what makes this roasted tenderstem broccoli dish so satisfying. The toasted almond flakes bring a crunchy contrast to the creamy labneh and tender broccoli. You can toast the almonds in advance in a dry pan over medium heat—just keep them moving so they don’t scorch.

For variety, you could swap the almonds for other nuts or seeds, such as hazelnuts, pistachios, or sesame seeds. Each will add its own twist, but the toasty element is non-negotiable—it’s the detail that ties the dish together.

How to Serve This Roasted Tenderstem Broccoli Dish

This Roasted Tenderstem Broccoli with Smoky Butter and Garlic Labneh works beautifully as a centrepiece or a side dish. Serve it warm with crusty bread to scoop up the garlicky labneh and smoky butter, or pair it with grilled chicken, fish, or even a grain salad for a more substantial meal.

For entertaining, assemble everything on a large platter. The vibrant green broccoli, creamy white labneh, golden butter, and toasted almonds make for a stunning presentation. It’s the kind of dish that feels elevated without requiring hours in the kitchen—just the thing to impress with minimal effort.

A Few Variations to Try

• Vegetarian main: Add roasted chickpeas or lentils for protein, turning this into a filling vegetarian main.
• Vegan version: Swap the labneh for a thick cashew cream and use olive oil instead of butter in the sauce.
• Spicier option: If you like more heat, increase the pul biber or add a pinch of cayenne to the smoky butter.
• Different vegetables: While tenderstem broccoli is ideal, this recipe works well with other vegetables like asparagus, green beans, or even Brussels sprouts.

Final Thoughts

This roasted tenderstem broccoli with smoky butter and garlic labneh is proof that simple ingredients can yield extraordinary results. It’s quick, easy, and packed with layers of flavour and texture. Whether you’re serving it as a side or letting it shine as the main event, this dish is guaranteed to please. Don’t be surprised if it becomes one of your go-to recipes—it’s that good.

If you try it out, I’d love to hear how you get on. Feel free to experiment with the toppings or variations to make it your own. Happy cooking!

Love Broccoli? You’ll Love These Recipes

If you’re a broccoli fan, in general, you’re in for a treat. Here are other some delicious broccoli recipes that you’ll love:

• Charred Broccoli Salad with Crispy Noodles: This salad is a textural delight. The charred broccoli provides body and bulk. The crispy instant ramen noodles and crushed peanuts add crunch. Toss everything together with a delicious Chinese chilli oil-based dressing and voila!
• Roasted Purple Sprouting Broccoli with Jewelled Giant Couscous: A very delicious salad. This recipe brings together roasted purple sprouting broccoli and a vibrant, herby giant couscous salad, dotted with dried cranberries and toasted almonds for a crunchy, sweet contrast.
• Smoky Butter Broccoli: Roasted tenderstem broccoli, served over a garlicky labneh and topped with the most delicious, smoky butter sauce. 
• Broccoli and Kale Caesar Pasta Salad: A refreshing take on Caesar salad. It combines broccoli, kale and pasta, tossed in a homemade creamy Caesar dressing .
• Broccoli Cranberry Almond Salad: This delicious salad combines roasted almonds, dried cranberries and a yummy homemade lemon & garlic dressing.
• Lemon Garlic Tenderstem Broccoli: Swap boring, boiled broccoli for this! Tasty, roasted tenderstem broccoli, seasoned with lemon zest, garlic and chilli flakes and roasted until lightly crisp.