Roasted Broccoli with Turmeric-Tahini Yogurt and Spicy Sauce

I’m so excited to share with you this wildly easy, yet perfect little recipe. And, as always, it starts with a great dipping sauce (which is really the secret to encouraging my kids to eat more vegetables). This one is creamy, tangy, and even a bit healthy. You simply mix together some whole fat plain greek yogurt, a little sour cream, some tahini and turmeric. Season with salt and pepper, and put on everything. And if you have a little extra leftover, mix in a couple tablespoons of mayonnaise for the best sandwich/burger spread. It is very good.

Now when it comes to roasting your broccoli, or even cauliflower, Brussels, anything really, I always like to go fast and high. As well, I like them very crispy. If you are not as into the crisp (which is sad), then just adjust your timing and pull them out when they are to your perfect liking.

Before I go, and head back into the never ending snow at my house, make sure to make this little chili sauce. It’s spicy, which you can make to your liking, it’s a little sweet, and tangy. I always make a small batch to keep on hand.

Roasted Broccoli with Turmeric-Tahini Yogurt and Spicy Sauce
Serves 4 small sides

INGREDIENTS
1 large head of broccoli, ends trimmed and cut into long spears
5 tablespoons olive oil, divided
kosher salt + freshly ground pepper
3/4 cup whole milk greek yogurt
1/2 cup sour cream
1/4 cup creamy tahini
2 teaspoons ground turmeric
2 tablespoons fresh chili paste (like Sambal Oelek)
1-2 teaspoon honey
1 tablespoon rice vinegar

Toasted Sesame Seeds or a seasoning blend like a Bagel Sesame combo for sprinkling

STEPS
Preheat the oven to 450 degrees. Toss the long broccoli spears with 3 tablespoons of olive oil and season with salt and pepper. Spread out onto a baking sheet in a single layer. Roast for 12 minutes, flip, and roast for another 8-10 until very crispy.

In the mean time, let’s make some sauces. Combine yogurt, sour cream, tahini, turmeric into a food processor until thick and creamy. Taste and season with salt and pepper. Set aside. You will have leftovers. This is great on grain bowls, sandwiches, and perfect on a burger.

In a small bowl, combine 2 tablespoons of olive oil with chili paste, honey and rice vinegar. Taste and adjust.

To serve, spread about 1/4 cup (give or take) onto a plate, top with roasted broccoli, sprinkle with some toasted sesame seeds or other crunchy bits and serve with the chili sauce over top.