Roasted Broccoli with Yogurt and Spice

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 pickmeup.

kosher or sea salt
1 lb broccoli, tough stems trimmed, stalks peeled
½ cup plain whole-milk yogurt
1 Tbsp. extra-virgin olive oil
¾ tsp. hot paprika
½ tsp. ground coriander
¼ tsp. ground turmeric
1 small clove garlic, finely grated
pinch cayenne pepper or a couple dashes of hot sauce

To Serve:
lemon wedges

Preheat to 425°F (220°C, Gas Mark 7). Place a rack in top third of oven.

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).

Makes 2-4 servings.