Roasted Broccoli with Chili Yogurt Sauce

1 large bunch of broccoli, cut into florets and stems (1)

1 Tbsp canola oil (15 mL)

1/8 tsp salt (.5 mL)

Zest of 1 lemon (1)

Sauce

2 Tbsp canola oil (30 mL)

2 garlic cloves, thinly sliced (2)

1/2 tsp dried chili flakes (2 mL)

1/2 tsp smoked paprika (2 mL)

1/2 cup plain 2% Greek yogurt (125 mL)

1 Tbsp honey (15 mL)

1 Tbsp lemon juice (15 mL)

1/8 tsp salt (.5 mL)
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Add broccoli florets and stems to the prepared pan and toss with 1 Tbsp (15 mL) canola oil and 1/8 tsp (.5 mL) salt until evenly coated.
3. Adjust broccoli to be in a single layer and bake for 20 minutes, stirring halfway through.
4. Meanwhile, add 2 Tbsp (30 mL) canola oil to a small frying pan and heat over medium heat, until the oil shimmers.
5. To the hot oil, add the sliced garlic and chili flakes. Stir frequently. Remove pan from heat just as the garlic starts to brown and stir in the smoked paprika.
6. Using a slotted spoon, remove the crispy garlic to a paper towel.
7. Pour the warm oil into a small bowl and whisk in the yogurt, honey, lemon juice and 1/8 tsp (.5 mL) salt.
8. Once broccoli is fork-tender and golden brown, transfer to a serving dish and sprinkle with lemon zest.
9. Drizzle with the chili yogurt sauce and top with crispy garlic. Any extra sauce can be used for dipping.
TIP: Fresh broccoli will have a sweet, mild smell.