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Cast Iron Skillet Charred Broccoli

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  • Author: Alexandra Shytsman
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Diet: Vegan


An unexpected flavorbomb of a side dish, this charred broccoli is perfect for basically every occasion.


  • 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


  1. 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”.
  2. 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.
  3. 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.
  4. While the broccoli’s cooking, stir together all the other ingredients and the remaining tablespoon of oil in a small bowl.
  5. Scatter the relish over the hot broccoli and serve.


  • 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.


  • Serving Size: 1/4 of the recipe
  • Calories: 110
  • Fat: 7.4 g
  • Carbohydrates: 8.9 g
  • Fiber: 3 g
  • Protein: 3.5 g