Recipes Roasted Lemon Broccoli with Tahini-Yogurt Sauce 4.0 (3,477) 1 Review 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 By Tara Duggan Updated on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 35 mins Yield: 4 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 Directions 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. Make Ahead The tahini-yogurt sauce can be refrigerated for 2 days. Rate it Print