Name: Roasted Lemon Broccoli
Ingredients: 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

Ingredients

Scale

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

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.
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.