© Christina Holmes
Active Time
Total Time
35 MIN
Serves : 4

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. Slideshow: More Broccoli Recipes

How to Make It

Step 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.

Step 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.

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