Whenever you are planning to pair citrus with a roasted dish, use every part of the citrus to create an amazing depth of flavor. If I am using lemon juice, for instance, adding some zest to a recipe really perks it up nicely. When roasting vegetables, fish or chicken, adding some thinly sliced lemon to the roasting pan creates the most mouthwatering caramelized fruit ever. The lemons turn a wonderful mix of sour and sweet, when eaten, rind and all!
It is important to use the best quality citrus you can find. I happen to have a small Meyer lemon tree in my yard that provides just what I need. Make sure to scrub your fruit well before using it so that you remove any chemicals or contaminants.
I used the same philosophy for my broccoli. In using the whole part of the vegetable, it is important to shave the outer part of the stalk so that it cooks up nice and tender and loses the bitter outer layer. Instead of sprinkling with Parmesan cheese as I might normally do, I mixed up a little yogurt and tahini with lemon juice and zest to make a little dipping sauce for the broccoli. A light but interesting side dish for any meal.
- 1 large bunch broccoli, cut into florets & stalk pieces, trimmed and peeled
- 1 lemon, halved & cut into thin slices
- 1 teaspoon sesame seeds
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon Aleppo pepper, plus more for garnish
- Kosher salt
- 1/3 cup plain Greek yogurt
- 1 1/2 tablespoons tahini
- 1/2 teaspoon lemon zest
- 2 teaspoons fresh lemon juice, or to taste
- 1 garlic clove, minced
- Preheat the oven to 450°.
- Slice the broccoli lengthwise to create flat edges, about 1/2 inch thick. In a large bowl toss the broccoli with the olive oil, lemon slices, Aleppo pepper and salt, toss to coat. Place on a rimmed baking sheet. Roast for 10 minutes, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 minutes longer.
- While the broccoli is roasting, whisk the yogurt with the tahini, garlic, lemon juice & zest. Season to taste with salt. Spread the yogurt sauce on a platter and top with the broccoli. To serve, garnish with additional salt and Aleppo pepper as desired.
(click here) for printable recipe