These days, broccoli is Molly’s go-to vegetable because she has the highest success rate of getting her daughters Bernie and Ira to eat it. This version is broiled to get it extra crispy. With the spicy everything seasoning and tangy yogurt sauce, this dish is a stunner!
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon Aleppo pepper flakes
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon toasted sesame seeds
- 3/4 teaspoon poppy seeds
- 1/2 teaspoon dried garlic flakes
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon flaky salt
- 1 head broccoli/3 stalks (about 1 1/2 pounds/680 grams)
- 2 tablespoons (25 grams) extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup (240 grams) full-fat plain Greek yogurt
- 1 tablespoon (13 grams) extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Hot sauce, for serving
- Lemon wedges, for serving
Instructions
- Place an oven rack in the uppermost position. Preheat the broiler to high.
- For the everything seasoning: Combine the Aleppo, lemon zest, sesame seeds, poppy seeds, garlic flakes, onion flakes and flaky salt in a small bowl and set aside.
- For the broccoli: Cut the broccoli into florets 2 to 3 inches in size. Transfer the broccoli florets to a rimmed baking sheet. Drizzle with the olive oil and season with the kosher salt and several grinds of black pepper. Broil until the tops of the florets are charred, crispy and just tender, 8 to 10 minutes, depending on your broiler’s efficiency.
- For the yogurt: In a small mixing bowl, stir together the yogurt, olive oil, kosher salt and several grinds of black pepper.
- To serve: Spoon the yogurt on the bottom of a serving platter. Pile the broccoli on top and sprinkle with the everything seasoning. Shake hot sauce over top (or pass at the table). Serve with lemon wedges on the side.
- This is best eaten as soon as it’s made, but leftover broccoli will keep for 2 or 3 days in the refrigerator in a sealed container.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 208 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 576 mg |
| Serving Size | 1 of 4 servings |
| Calories | 208 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 8 mg |
| Sodium | 576 mg |
Reviews
Yes,very easy and delicious! Everyone in the family wanted some more even the the kids enjoyed it.
Love this unique and delicious recipe! I made it last night and cannot wait to make it again. I thought the yogurt sauce might be too heavy for the broccoli, it’s so good you want to slather the broccoli in it. I added a squeeze of lemon to the yogurt, to add a little zing and i used everything bagel seasoning, rather than the spices Molly used (didn’t have all of them). Highly recommended this great dish.
So simple but a great way to spice up your broccoli!
What an easy way to jazz up your broccoli! I made as written and it was delicious.
Easy to make and so incredibly delicious!