Charred Broccoli & Yogurt

Servings 4, Total time 30 minutes

Elevate your meal with a tasty broccoli yogurt dish that everyone will love! This colorful recipe brings together bold, tangy flavors that go wonderfully with grilled chicken and even juicy burgers. If you're looking for a satisfying vegetarian twist, try adding some roasted chickpeas for an extra protein kick. 

I used to make this dish for my kids, and it was such a joy to see them excited about eating their veggies! The combo of charred broccoli and creamy yogurt is sure to spark your little one's enthusiasm for healthy eating. But don’t just take my word for it—give it a try yourself! Start by blanching the broccoli to get the cooking process going, and make sure to dry it really well for a nice sear. Whip up some chili oil and zesty yogurt, and you’ll have a delicious meal ready in no time.

For the garlicky yogurt

• 1 cup Greek yogurt or vegan yogurt

• 1 lemon, zested and juiced

• 1 garlic clove, minced

• 1 tbsp extra virgin olive oil

•  ½ tsp kosher salt or to taste

For the broccoli

• 1 head broccoli, stems cleaned, cut into 8’s

• 1 tbsp extra-virgin olive oil

• ½ tsp kosher salt, divided

For serving

• 1 Fresno chile pepper, thinly sliced

• ¼ cup chopped almonds

Steps:

1. To make the yogurt sauce, combine 1 cup of yogurt with the juice and zest of one lemon, minced garlic, one tablespoon of olive oil, and kosher salt and pepper to taste. Set aside

2. Blanch the broccoli, then chill it in an ice bath and pat it dry. Season with kosher salt and pepper, drizzle with one tablespoon of olive oil, and toss to combine.

3. Heat a medium skillet over high heat and char the broccoli until it is nicely browned.

4. On a plate, smear a dollop of the yogurt sauce on the bottom, then place the charred broccoli on top. Sprinkle with Fresno pepper and roasted almonds, and drizzle with chile oil.

Make Ahead:

1. Prepare the chile oil and yogurt the day before, and blanch the broccoli. On dinner day, you only need to sear the broccoli and plate your dish. 

2. You can find the chile oil and garlicky yogurt recipes in the “Pantry Essential” section. The chile oil can be made for up to a week in advance, and the garlicky yogurt 2 days in advance.  

3.  You can blanch the broccoli up to 2 days ahead; just drain it and store it in the fridge in an airtight container lined with paper towels. 

4. If you have leftover broccoli, use it in a salad or pasta for lunch or dinner the next day.