Roasted Lemon Broccoli with Tahini-Yogurt Sauce

Cookbook author Tara Duggan is a master of root-to-stalk vegetable cooking. She uses both the broccoli stalk and the florets for this spicy, tangy recipe.

  • Total Time:
  • Servings: 4


  • 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

How to make this recipe

  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.

  2. 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.

Make Ahead

The tahini-yogurt sauce can be refrigerated for 2 days.

Contributed By Photo © Christina Holmes Published January 2015

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