Simple Charred Broccoli Three Ways
Everyone needs a quick and reliable side dish, preferably something green to balance out the meal.
Broccoli is one of the vegetables that my whole family tolerates (yes, I still deal with selective eaters) and I’m always looking to make it a little more exciting. No offence, broccoli, but you’re not always the most fun.
Enter charred broccoli. It’s fast, it’s easy, and it’s utterly cravable once you try it for yourself.
Read on for the tutorial, zero waste tips and my recipes for simple charred broccoli three ways.
Simple Charred Broccoli
Sure roasted broccoli is great and steamed broccoli with butter is just fine, but this one-pan version is my favourite go-to for a quick cook with loads of flavour.
I don’t always have the oven on for roasting (another delicious cooking method) and sometime I just need a veggie side to accompany a pile of spaghetti or roast chicken.
Broccoli can really take the heat, whether you’re charring it in a cast iron pan or grill pan. That char actually brings out the sweetness of the broccoli; the burnt bits are my favourite!
And there’s no need to precook it for charring, which means this side dish is super fast to prep.
How to Char Broccoli in a Cast Iron Pan
These are my tips for this simple side dish. Some chefs may ‘blanch’ or lightly boil their broccoli first, but that just dirties another pot.
I always char broccoli raw, and here’s how:
- Preheat the cast iron pan over medium high heat. You can also use a sturdy skillet or a grill pan.
- Cut the florets small, bite-size pieces.
- Toss the broccoli lightly in olive oil and sprinkle with salt.
- Place in a single layer on the pre-heated pan and cook for 3-4 minutes, until the broccoli begins to colour on the bottom.
- Use a sturdy pair of tongs to flip the broccoli. Cook for a few more minutes.
- Don’t be afraid to almost burn the broccoli! This is when the flavour builds.
- Add a splash of liquid to the pan: water, stock, wine….coconut milk. This quickly steams the broccoli and helps soften those stalks.
- Transfer the charred broccoli to a bowl and toss with your flavouring of choice.
- Repeat with remaining broccoli until everything is charred.
You’re done!
Chef’s Tip: If you’re doing a lot of broccoli, say a side for 5 or more people, work in batches, so the pan is not overcrowded.
Charred Broccoli Flavoured Three Ways
Today I’m serving up recipes for simple charred broccoli three ways: Sesame Chili Crisp, Lemony Parm or Salted Yogurt Tahini. You choose which one pairs best with dinner.
It also should be said, these simple recipes can also be use with steamed or roasted broccoli. Take the flavour pairing and make them your own.
Garlic is broccoli’s best friend, so it’s present in all three recipe variations. This time of year, seek out young fresh garlic. It’s more mild, as its just come out of the ground and so delicious with these dishes.
An acidic ingredient is also essential to these recipes. Something like fresh lemon or lime juice or a bold vinegar.
Lemony Parmesan Charred Broccoli
This recipe could also be called ‘How to get your kids to eat more broccoli’. It’s tangy, with a bold umami punch, thanks to the parmesan.
Serve Lemon Parm Broccoli as a side with your Mediterranean meals like risotto, pasta mains, and roast chicken.
Jazz it up: top with crispy, toasted breadcrumbs, sliced almonds or fried capers. Sprinkle with a handful of fresh basil if you have it on hand.
Lemony Parmesan Charred Broccoli
Ingredients
- 1 large head of broccoli about xx grams
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 2 cloves garlic minced
- 1/4 cup vegetable stock or water or white wine
- 2 Tablespoons freshly-squeezed lemon juice
- 1/2 teaspoon freshly ground black pepper
- 3 Tablespoons freshly grated Parmesan cheese
- finest olive oil to finish
Instructions
- Preheat a cast iron pan over medium high heat. You can also use a sturdy skillet or a grill pan.
- Cut the florets small, bite-size pieces. Trim to stalk and slice it into coins. Toss the cut vegetables lightly in olive oil and sprinkle with salt.
- Place about half of the broccoli in a single layer on the pre-heated pan and cook for about 3 minutes, until the broccoli begins to char and colour on the bottom. Use a sturdy pair of tongs to flip the broccoli. Cook for a few more minutes.Don't be afraid to almost burn the broccoli! This is when the flavour builds.
- Add the garlic to the pan now – and toss with the broccoli. Carefully add a splash of liquid to the pan: water, stock or white wine. This quickly steams the broccoli and helps soften those stalks.
- When the broccoli is bright green, and the garlic softened, scrape the vegetables into a serving bowl. Repeat cooking process with second half of broccoli.
- Toss all of the charred broccoli with lemon juice, pepper and parmesan cheese. If desired, drizzle with more olive oil and serve at once.
Sesame Chili Crisp Charred Broccoli
For those who appreciate some heat with their meal, this side dish really punches up a bowl of noodles! Fresh lime juice and chili crisp makes this charred broccoli sing with bold flavour.
This recipe pairs best with Asian-style rice and noodle dishes. you could also serve it as a side to grilled salmon or with these Ginger Glazed Chicken Meatballs.
Jazz it up: top with toasted sesame seeds, peanuts or cashews. Shower it with chopped cilantro when you have it on hand.
Sesame Chili Crisp Charred Broccoli
Ingredients
- 1 large head of broccoli
- 2 Tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 2 cloves garlic minced
- 2 teaspoons sesame oil
- 2 Tablespoons fresh lime juice
- 1 Tablespoon chili crisp
- 1 Tablespoon toasted sesame seeds
Instructions
- Preheat the cast iron pan over medium high heat. You can also use a sturdy skillet or a grill pan.
- Cut the florets small, bite-size pieces. Trim to stalk and slice it into coins. Toss the cut vegetables lightly in olive oil and sprinkle with salt.
- Place about half the broccoli in a single layer on the pre-heated pan and cook for about 3 minutes, until it begins to char and colour on the bottom. Use a sturdy pair of tongs to flip the broccoli. Cook the broccoli for a few more minutes.Don't be afraid to almost burn the broccoli! This is when the flavour builds.
- Add the garlic to the pan now – and toss with the broccoli. Carefully add a splash of liquid to the pan: water or stock, even coconut milk or white wine. This quickly steams the broccoli and helps soften those stalks.
- When the broccoli is bright green and the garlic has softened, transfer the charred broccoli to a serving bowl. Repeat cooking process with second half of broccoli.
- In a small bowl, whisk together sesame oil, lime juice and chili crisp. Toss with charred broccoli. Top with toasted sesame seeds and serve at once.
Charred Broccoli with Salted Yogurt Tahini Sauce
It’s a side dish, but I could eat this one as a main meal and be perfectly content. Broccoli pairs perfectly with the bright tang of yogurt and a rich swirl of tahini brings it over the top.
Delicious as a side with Butter Chicken or Coconut Curried Pumpkin. Even better when paired with beef kebabs or lamb meatballs.
Jazz it up: Top with Dukkha, toasted pine nuts or torn mint for a sumptuous garnish.
Charred Broccoli with Tahini Yogurt Sauce
Ingredients
- 1 large head of broccoli
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon fine sea salt divided
- 2 cloves garlic minced
- 1/4 cup vegetable stock or water
- 1/4 cup plain yogurt full fat
- 2 Tablespoons tahini
- 1 Tablespoon freshly-squeezed lemon juice
- 1 teaspoon Dukkah optional
Instructions
- Preheat the cast iron pan over medium high heat. You can also use a sturdy skillet or a grill pan.
- Cut the florets small, bite-size pieces. Trim to stalk and slice it into coins. Toss the cut vegetables lightly in olive oil and sprinkle with 1/2 teaspoon salt.1 large head of broccoli, 2 tablespoons extra virgin olive oil, 3/4 teaspoon fine sea salt
- Place about half the broccoli in a single layer on the pre-heated pan and cook for about 3 minutes, until it begins to char and colour on the bottom. Use a sturdy pair of tongs to flip the broccoli. Cook the broccoli for a few more minutes.Don't be afraid to almost burn the broccoli! This is when the flavour builds.
- Add the garlic to the pan now – and toss with the broccoli. Carefully add a splash of liquid to the pan: water or stock, even coconut milk or white wine. This quickly steams the broccoli and helps soften those stalks.2 cloves garlic, 1/4 cup vegetable stock
- When the broccoli is bright green and the garlic has softened, transfer the charred broccoli to a serving bowl. Repeat cooking process with second half of broccoli.
- In a small bowl, whisk together yogurt, tahini, lemon juice and 1/4 teaspoon salt until very smooth. Scoop the sauce into a wide and low serving bowl and smooth into a circle to cover the bottom.1/4 cup plain yogurt, 2 Tablespoons tahini, 1 Tablespoon freshly-squeezed lemon juice, 3/4 teaspoon fine sea salt
- Heap the charred broccoli onto the tahini sauce. If desired, sprinkle with a spoonful of Dukkah and sprinkle with fresh torn mint. Serve at once.1 teaspoon Dukkah
Nutrition
Zero Waste Tips for Broccoli
Broccoli Leaves
Not only are they edible, but they are delicious and nutritious! Treat them as hearty greens and cook accordingly. I like to chop broccoli leaves up and add them to soups, stir fries, and the like.
Broccoli Stems
My favourite part of the broccoli. Use a pairing knife to remove the tough peel, then slice them thinly into coins. Cook with the florets or save to add to another dish.
Broccoli Leftovers
On the rare chance that you end up with charred broccoli leftover, save it for adding to bowls of steaming instant ramen or your next power bowl.
What’s your favourite way to eat broccoli?
