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Yogurt and Spice Roasted Broccoli

Yogurt and Spice Roasted Broccoli

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)

Recipe Preparation

  • 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).

Reviews SectionSeriously awful, do not make this. The spices and yogurt just don't work. I even tried rinsing it out of the broccoli afterwards but still couldn't get rid of the strong flavor. Skip this recipe!AnonymousCalifornia06/10/20I agree the texture is grainy and odd, owing to the yogurt. But the combination of spices is simply wonderful. I will roast broccoli like this again, using just olive oil with the spices.AnonymousMinnesota04/29/20A very easy yet very tasty and refined recipe. A very good way to prepare broccoli. I coated my sheet in some oil so the broccoli doesn't stick to it and it worked well!IkeanerMünster, Germany04/16/20Not great - frankly disappointed by this recipe. It comes out dry, and the yogurt creates a strange consistency.Katerina SlootskyBrooklyn, NY 03/18/20Such a super simple idea that can be tweaked with different spices or flavors for lots of combos.This was a great blend of spiced and savory, and the lemon adds a great brightness to the finished product.I made it with whole milk greek yogurt instead of regular yogurt and it turned out just fine. Will definitely make again!Matthew LynessVirginia04/26/19This recipe is so tasty but the broccoli is an absolute mess to get off the foil. Any tips for keeping it from sticking to the aluminum or wax paper?AnonymousWashington, DC02/21/19The spices are similar enough to the South Asian spice palette to suit the family and its simple enough that you can experiment with whatever flavours you like.An absolutely wonderful recipe! I have tried it three times now and the whole family loves it. It doesn't taste like Doritos but it's spicy and crunchy, makes for a great snack or side dish and is so easy you barely have to think about it. I find it easy to pour a kettle of boiling water over my broccoli florets and then after 30 seconds drain out the water; saves me from doing it in batches.I also peel the tough broccoli stalks and slice them into thick coins and add them to the recipe too. I find them just as delicious as the florets and then I don't have to throw away all the stems! Thanks for the recipe Chris Morocco!Absolutely disgusting. Whoever thought this tasted like Doritos has never encountered a chip in their life.

Watch the video: The Best Broccoli Ever! Quick u0026 Healthy Recipe for Baking Broccoli (September 2021).