Roast Broccoli with Lemon Yogurt Recipe

as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery

Servings 4


Roast Broccoli

  • 1 lb broccoli
  • ½ cup extra virgin olive oil
  • ½ tsp crushed red pepper flakes
  • salt and pepper

Lemon Yogurt Sauce

  • 1/3 cup Greek yogurt plain
  • 1 clove garlic minced
  • 1 tsp fresh lemon zest
  • 2 tsp fresh lemon juice
  • 3 tsp Sophia Marie rose
  • Grind fresh black pepper


  1. Slice the broccoli in length wise ½ inch thick
  2. Pre-heat a baking sheet for 10 minutes in a 425-degree oven

  3. Season the sliced broccoli with the oil salt/pepper and pepper flake
  4. Place on heated baking sheet in single layer
  5. Bake at 425 for ten minutes then turn and bake another 10 minutes
  6. Remove from oven and arrange on serving plate
  7. Serve with prepared yogurt sauce

Recipe Notes

Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.