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Roasted-Broccoli-with-Chili-Yogurt-Sauce
  • 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!

Prep Time

Servings

4

1 large bunch of broccoli, cut into florets and stems (1)

1 Tbsp canola oil (15 mL)

1/8 tsp salt (.5 mL)

Zest of 1 lemon (1)

Sauce

2 Tbsp canola oil (30 mL)

2 garlic cloves, thinly sliced (2)

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)

 

  1. Preheat the oven to 400°F (200°C)  and line a baking sheet with parchment paper.
  2. 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.
  3. Adjust broccoli to be in a single layer and bake for 20 minutes, stirring halfway through.
  4. Meanwhile, add 2 Tbsp (30 mL) canola oil to a small frying pan and heat over medium heat, until the oil shimmers.
  5. 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.
  6. Using a slotted spoon, remove the crispy garlic to a paper towel.
  7. Pour the warm oil into a small bowl and whisk in the yogurt, honey, lemon juice and 1/8 tsp (.5 mL) salt.
  8. Once broccoli is fork-tender and golden brown, transfer to a serving dish and sprinkle with lemon zest.
  9. 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.

Ingredients

1 large bunch of broccoli, cut into florets and stems (1)

1 Tbsp canola oil (15 mL)

1/8 tsp salt (.5 mL)

Zest of 1 lemon (1)

Sauce

2 Tbsp canola oil (30 mL)

2 garlic cloves, thinly sliced (2)

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)

 

Did you know?

Did you know?

Directions

  1. Preheat the oven to 400°F (200°C)  and line a baking sheet with parchment paper.
  2. 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.
  3. Adjust broccoli to be in a single layer and bake for 20 minutes, stirring halfway through.
  4. Meanwhile, add 2 Tbsp (30 mL) canola oil to a small frying pan and heat over medium heat, until the oil shimmers.
  5. 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.
  6. Using a slotted spoon, remove the crispy garlic to a paper towel.
  7. Pour the warm oil into a small bowl and whisk in the yogurt, honey, lemon juice and 1/8 tsp (.5 mL) salt.
  8. Once broccoli is fork-tender and golden brown, transfer to a serving dish and sprinkle with lemon zest.
  9. 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

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