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Roasted Lemon Broccoli with Tahini Yogurt Sauce
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25 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
greek yogurt (whole milk)
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
greek yogurt (whole milk)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
greek yogurt (whole milk)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1 1/2
lbs
stalk trimmed and peeled, head cut into large florets.
 
1
whole
thinly sliced into 1/8-inch-thick rounds.
 
3
tbsp
 
1
tsp
plus extra for garnish.
 
1
tsp
 
1
cup
 
2
tbsp
 
1
tbsp
freshly squeezed.
 
1
clove
minced.
 
 
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PREPARATION
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.
MEANWHILE
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.
NOTES, TIPS, TRICKS, HINTS, ETC:
The tahini-yogurt sauce can be refrigerated for 2 days.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 194
Protein 9.09 g
Carbohydrates 8.00 g
Iron 0.25 mg
Fiber 2.12 g
Calcium 53.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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