roasted lemon broccoli with tahini yogurt sauce

  • 1 ½ pounds broccoli, stalk trimmed and peeled, head cut into large florest
  • 1 lemon, thinly sliced into 1/8 inch rounds
  • 3 tablespoons olive oil
  • ¼ teaspoon crushed red pepper
  • Salt
  • 1 teaspoon sesame seeds
  • ½ cup plain Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced

Preheat the oven to 450?. Slice the broccoli stalk crosswise and florets lengthwise ¼ inch thick. Transfer to a rimmed baking sheet and add sliced lemon, olive oil and red pepper, season with salt, and toss to coat. Roast for about 10 minutes, or until lightly browned. Stir in sesame seeds and roast until broccoli is tender, about 10 more minutes.

Meanwhile, in a small bowl, whisk the yogurt with tahini, lemon juice, garlic and season with salt. Spread the yogurt sauce on platter and top with broccoli. Serve warm.