CRISP ROASTED BROCCOLI WITH SIZZLING GARLIC-CHILI OIL AND SPICED YOGURT

1. Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 
2. Make the spice mix. Add the paprika, oregano, salt and onion granules to a small bowl and mix to combine. Set aside. 
3. Add the broccoli to a bowl, drizzle with 2 tbsp of the olive oil and half of the spice mixture. Toss to coat, then add the remaining spices and toss again. If spices don’t coat, add the remaining oil.
4. Place the broccoli onto the sheet pan, spread apart and roast for 23-28 minutes, flipping about three-quarters the way through. The broccoli should be charred.
5. While the broccoli roasts, make the yogurt and the oil. In a small bowl, add the yogurt, cumin, sugar, salt and lemon juice. Mix to combine and set aside. 
6. Next, heat the oil in a sauce pan until it begins to sizzle. Remove it from the heat. In a small bowl or dish, add the chili flakes, garlic, oregano and salt. Slowly and carefully pour the oil over the garlic mixture and watch it sizzle. Allow the oil to rest for at least five minutes to let the garlic infuse and soften.
7. To serve, spread the yogurt onto a plate, top with the broccoli, then the garlic oil. Top with the almonds, parsley and lemon zest, if using.