Eat veggies
Roasted Broccoli with Chili Yogurt Sauce
This dish steals the show with different elements of flavour and texture. Whether it is the main attraction or served as a side dish, it will be requested as an encore at your table!
Updated
Ingredients
- 1 large bunch of broccoli, cut into florets and stems
- 1 Tbsp canola oil (15 mL)
- 1/8 tsp salt (.5 mL)
- Zest of 1 lemon
Sauce
- 2 Tbsp canola oil (30 mL)
- 2 garlic cloves, thinly sliced
- 1/2 tsp dried chili flakes (2 mL)
- 1/2 tsp smoked paprika (2 mL)
- 1/2 cup plain 2% Greek yogurt (125 mL)
- 1 Tbsp honey (15 mL)
- 1 Tbsp lemon juice (15 mL)
- 1/8 tsp salt (.5 mL)
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add broccoli florets and stems to the prepared pan and toss with 1 Tbsp (15 mL) canola oil and 1/8 tsp (.5 mL) salt until evenly coated.
- Adjust broccoli to be in a single layer and bake for 20 minutes, stirring halfway through.
- Meanwhile, add 2 Tbsp (30 mL) canola oil to a small frying pan and heat over medium heat, until the oil shimmers.
- To the hot oil, add the sliced garlic and chili flakes. Stir frequently. Remove pan from heat just as the garlic starts to brown and stir in the smoked paprika.
- Using a slotted spoon, remove the crispy garlic to a paper towel.
- Pour the warm oil into a small bowl and whisk in the yogurt, honey, lemon juice and 1/8 tsp (.5 mL) salt.
- Once broccoli is fork-tender and golden brown, transfer to a serving dish and sprinkle with lemon zest.
- Drizzle with the chili yogurt sauce and top with crispy garlic. Any extra sauce can be used for dipping.
TIP: Fresh broccoli will have a sweet, mild smell.
Nutritional Analysis
| Calories | 159 |
|---|---|
| Total Fat | 11 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 40 mg |
| Carbohydrates | 11.8 g |
| Fiber | 2 g |
| Sugar | 6.6 g |
| Protein | 5.2 g |
| Potassium | 399 mg |
