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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.
NOTES, TIPS, TRICKS, HINTS, ETC:
The tahini-yogurt sauce can be refrigerated for 2 days.
This recipe has the following nutrient totals:
Protein 9.09 g
Carbohydrates 8.00 g
Iron 0.25 mg
Fiber 2.12 g
Calcium 53.9 mg
(plus many more nutrients)
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