This lemon roasted broccoli with a tahini-yogurt sauce works in almost every season. In the summer, I grill the broccoli instead of roasting. In the winter, early spring, and autumn it is lovely to have a warm oven going. The recipe for tahini-yogurt sauce yields enough for leftovers. I add it to a grain bowl with leftover roasted salmon and veg the next day. Or you can simply roast more broccoli.

Roasted Lemon Broccoli

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• Author: Tania Van Pelt

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Ingredients

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

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Instructions

1. Preheat the oven to 450°. Slice the broccoli stalk crosswise and the florets lengthwise 1/4 inch thick; transfer to a baking sheet. Add the sliced lemon, olive oil and the teaspoon of crushed red pepper and season with 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.
2. In a small bowl, whisk the yogurt with the tahini, lemon juice and garlic and season with salt. Spread the yogurt sauce on a platter and top with the broccoli.