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
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.
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
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Aggregate Rating value: 4
Review Count: 3478
Worst Rating: 0
Best Rating: 5
Author Name: Carter Johnson
Review Body: Absolutely delicious. It also looks beautiful when plated as described in the recipe.
Review Rating: 5
Date Published: 2018-01-16
