Roasted Lemon Broccoli with Tahini-Yogurt Sauce


Cookbook author Tara Duggan is an expert of root-to-stalk vegetable cooking. She uses both the broccoli stalk and the florets for this spicy, tangy recipe. Slideshow:  More Broccoli Recipes 

Roasted Lemon Broccoli with Tahini-Yogurt Sauce
Photo: © Christina Holmes
Total Time:
35 mins


  • 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


  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. 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.

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