Roasted Lemon Broccoli With Tahini-Yogurt Sauce

• 1 1/2 lbs broccoli
• 1 lemon, thinly sliced
• 3 Tbsp extra virgin olive oil
• Kosher salt
• 1 tsp sesame seeds
• 1/2 cup of plain Greek yogurt
• 1 Tbsp. tahini
• 1 Tbsp. fresh lemon juice
• 1 garlic clove, minced
• Sea salt for garnish

1. Preheat the oven to 450 degree Fahrenheit. Slice broccoli stalk cross-wise 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 curs shed red pepper and season with kosher salt; toss to coat.
2. Roast for about 10 min, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 min longer.
3. Meanwhile, 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 broccoli. Garnish with sea salt and crushed red pepper and serve warm.
4. You can make the tahini-yogurt sauce ahead of time. It can be refrigerated for 2 days.

broccoli, lemon, extra virgin olive oil, kosher salt, sesame seeds, yogurt, tahini, lemon juice, garlic, salt

Taken from www.epicurious.com/recipes/member/views/roasted-lemon-broccoli-with-tahini-yogurt-sauce-53065221 (may not work)