Roasted Lemon Broccoli with Tahini-Yogurt Sauce

• 1 1/2 pounds broccolistalk trimmed and peeled, head cut into large florets
• 1 lemon, thinly sliced into 1/8-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper, plus more for garnish
• Kosher salt
• 1 teaspoon sesame seeds
• 1/2 cup plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• Flaky sea salt, for garnish

1. Preheat the oven to 450.
2. Slice the broccoli stalk crosswise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet.
3. Add the sliced lemon, olive oil and the 1/4 teaspoon of crushed red pepper and season with kosher salt; toss to coat.
4. Roast for about 10 minutes, until lightly browned.
5. Stir in the sesame seeds and roast until the broccoli is tender, about 10 minutes longer.
6. Meanwhile, in a small bowl, whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt.
7. Spread the yogurt sauce on a platter and top with the broccoli.
8. Garnish with sea salt and crushed red pepper and serve warm.

lemon, extravirgin olive oil, red pepper, kosher salt, sesame seeds, yogurt, tahini, lemon juice, garlic, salt

Taken from www.foodandwine.com/recipes/roasted-lemon-broccoli-tahini-yogurt-sauce (may not work)