Description
An unexpected flavorbomb of a side dish, this charred broccoli is perfect for basically every occasion.
Ingredients
Scale
- 1 pound broccoli (about 1 large crown)
- About 2 tablespoons extra virgin olive oil, divided
- Fine sea salt, to taste
- 2 tablespoons chopped parsley* (see note below)
- 1 jarred roasted red pepper, roughly chopped*
- 1 small garlic clove, grated, crushed, or finely minced
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
Instructions
- Cut the broccoli into flat 1/2-inch-thick pieces; you can cut them into small florets or slice through the whole head to make large broccoli “steaks”.
- Heat a large cast iron skillet* (see note below) over medium-high heat. Add 1 tablespoon of the oil and arrange half of the broccoli in a single layer. Place a heavy pot/skillet directly on the broccoli to weigh it down. Cook until it’s dark brown, 2 to 3 minutes (do not shuffle/flip the broccoli until it’s ready). Remove the pot, flip the broccoli with tongs, return the pot, and brown the other side for about 2 minutes more.
- Transfer charred broccoli to a serving platter and sprinkle with salt. Cook the second batch the same way, adding more oil to the skillet if needed.
- While the broccoli’s cooking, stir together all the other ingredients and the remaining tablespoon of oil in a small bowl.
- Scatter the relish over the hot broccoli and serve.
Notes
- Instead of parsley, you can use cilantro and/or basil.
- If you don’t like jarred bell peppers, sub with oil-packed sun-dried tomatoes or banana peppers.
- If you don’t have a cast iron skillet, use any other pan, although your broccoli may take a few minutes longer to cook and not have the same smoky flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 110
- Fat: 7.4 g
- Carbohydrates: 8.9 g
- Fiber: 3 g
- Protein: 3.5 g
