Recipe courtesy of Molly Yeh
Crispy Spicy Broccoli with Yogurt
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Everything Seasoning:
Broccoli:
Yogurt:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
Looking for Something Else?
Related Pages
- French Onion Yogurt
- Red Bean Snacking Cake with Yogurt Glaze
- Roasted Sweet Potato Wedges with Cilantro Yogurt
- Fried Cheese Curd Salad with Spicy Yogurt Ranch
- Blueberry Cream Cheese Scones with Yogurt Glaze
- Meatballs with Garlic Yogurt and Chimichurri
- Falafel Waffles with Creamy Lemon Yogurt Slaw
- Crispy Parmesan Broccoli
- Deep-Fried Broccoli