Yogurt and Spice Roasted Broccoli
Ingredients
- Sea salt flakes
- 500 g broccoli tough stems trimmed, stalks peeled
- 1/2 cup plain whole-milk yogurt
- 1 Tbsp Extra virgin olive oil
- 3/4 tsp. hot paprika
- 1/2 tsp. ground coriander
- 1/4 tsp. ground turmeric
- 1 small garlic clove finely grated
- Pinch of cayenne pepper or a couple dashes of hot sauce
- Lemon wedges for serving
Instructions
- Place a rack in top third of oven; preheat to 200c.
- Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2"–3" pieces, leaving tips of florets intact.
- Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well.
- Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl.
- Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer.
- Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).
- Serve with lemon wedges.
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