Your roasted broccoli recipe could use an upgrade. Yogurt isn’t just for marinating proteins; it's also a great vehicle for vegetables that could use a little help.
- 1 lb. broccoli, tough stems trimmed, stalks peeled
- ½ cup plain whole-milk yogurt
- 1 Tbsp. extra-virgin olive oil
- 1 small garlic clove, finely grated
- Pinch of cayenne pepper or a couple dashes of hot sauce
- Lemon wedges (for serving)
Place a rack in top third of oven; preheat to 425°. Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2"–3" pieces, leaving tips of florets intact. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well. (Alternatively, you can skip the blanching process—the broccoli may be a bit tougher in the end but will still be super delicious.)
Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).