Roasted Lemon Broccoli with Tahini-Yogurt Sauce

By DreiFromBK

Ingredients

• 1 1/2 pounds broccoli—stalk trimmed and peeled, head cut into large florets
• 1 lemon, thinly sliced into 1/8-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper, plus more for garnish
• Kosher salt
• 1 teaspoon sesame seeds
• 1/2 cup plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• Flaky sea salt, for garnish

Preparation

Step 1

Preheat the oven to 450°. Slice the broccoli stalk crosswise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of crushed red pepper and season with kosher salt; toss to coat. Roast for about 10 minutes, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 minutes longer.

MEANWHILE,
in a small bowl, whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with the broccoli. Garnish with sea salt and crushed red pepper and serve warm.