Bring on the Broccoli. I love this one. This is great on its own or combined with a whole host of other complimentary dishes. The yogurt adds such a softness to this dish. Enjoy!
[recipe servings=4 time=25 Minutes difficulty=easy]
[recipe-ingredients]
1 Pound (2 Large or 3 Small Heads) Broccoli, Cut
into Florets
½ Cup Whole-Milk Greek Yogurt
½ Lemon, Juiced
1 Garlic Clove, Minced
2 Teaspoon Za’atar
¼ Tteaspoon Red Pepper Flakes
½ Teaspoon Salt, to Taste
1 Tablespoon Olive Oil
3 Medjool Dates, Sliced Thinly
[/recipe-ingredients]
[recipe-directions]
- Preheat the
oven to 425°F. - In a large
bowl, whisk together the yogurt, lemon juice, garlic, za’atar, red pepper
flakes, salt, and olive oil. - Add the
broccoli florets and toss to coat fully in the yogurt dressing. Transfer
the broccoli to a baking sheet in a single layer. - Roast for 15
minutes, turning the broccoli halfway through, until fork-tender. - Sprinkle
with sliced dates to serve.
[/recipe-directions]
[/recipe]
