Charred Broccoli

What is the difference between burnt broccoli or charred broccoli?

When vegetables are charred, they are browned and crispy and the natural sweetness is enhanced with the flavor. However, if you don't keep a close eye while cooking, they could easily burn. The broccoli would get black and overly crisp, losing all that great flavor.

Blackening is similar to charred in that the food is cooked at a higher heat. But blackened foods refers to Cajun cuisine with specific seasonings, including smoked paprika and cayenne pepper.

We are a huge fan of broccoli recipes around here. Marinated Broccoli is another one of our favorites. It has great flavor and is really good for you. BUT, I haven't microwaved or steamed it in a long time. Charred, caramelized, sautéed or pan fried, whichever you want to call it, this is the best way to cook most vegetables. Some other vegetables that are pan seared to try: Pan seared asparagus, Charred Brussels Sprouts and Blackened Green Beans.

Ingredients

You will need the following ingredients to make this recipe:

Ingredient Notes and Substitutions

• At the grocery store or farmer's market, choose fresh broccoli crowns with tight florets that are dark green and firm. Make sure the broccoli stems are not soft or brown.
• Some other seasonings that go well in this recipe are: basil, cilantro, coriander, ginger, lemon zest, chives, oregano, chives and red pepper flakes.

How to make charred broccoli

Step 1: Combine seasonings in a medium size bowl. Cut the broccoli into approximately 2 inch florets. Pour into bowl and stir to coat.

Step 2: Heat a skillet over medium-high heat. Add olive oil and swirl to coat the bottom of pan.

Step 3: Place broccoli in skillet, flat side down and let it cook without stirring for about 3 minutes. Flip the broccoli to the other side. If the cast iron skillet is smoking or the broccoli is getting too brown, turn down heat to low-medium or just medium heat. Stir, and finish cooking about 3-4 minutes until the florets are browned and crispy but still a bit tender on the inside.

Cooking Tips

• Cut the broccoli so it has about 1-½ inch stalk. Rinse and dry well.
• Always preheat the skillet so that it is hot.
• Add broccoli in a single layer, not overlapping. Cook in two batches if necessary.
• To ensure a crispy broccoli, don't stir them around in the pan at first, let them cook.

Frequently Asked Questions

How do I make sure the broccoli is crispy?

Make sure to preheat the pan and cook the broccoli at a high temperature. Don't stir it around, let the broccoli pan sear for the first few minutes. Turn the heat down to medium if the pan is smoking or the broccoli is burning. You want it to be dark golden brown, not black.

What main dish should I serve?

It is totally your choice since broccoli goes well with most main dishes. You should try Roast Chicken Supreme, Pork Piccata, Dutch Oven Ham, Meatloaf without Eggs or Broiled Chicken Thighs.

How can I use the leftover broccoli stalk?

• You can make broccoli slaw. Use a vegetable peeler to remove the tough outer pieces on the stalk. Cut off the bottom 1-2 inches. Rinse and dry well. Then you can use a box grater to cut lengths of stalk. Or cut the firm stalks into halves or quarters lengthwise, depending on the thickness and use a zoodle maker.
• Add the slaw to soups, sandwiches, salads, stir fries or tacos.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

MORE DELICIOUS SIDE DISHES TO TRY:

Charred Broccoli

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• Author: Deb Belsha
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stove Top
• Cuisine: American

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Description

This Charred Broccoli recipe leaves steamed veggies in the dust. The broccoli is caramelized with a slightly sweetened, slightly smoky taste. It definitely upgrades a simple side dish to an extra tasty one

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Ingredients

Units USM Scale 1x2x3x

• 1 pound broccoli (3 large stalks)
• 1-2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder or 1 garlic clove, minced
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

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Instructions

Step 1:  Combine seasonings in a medium size bowl. Cut the broccoli into approximately 2 inch florets. Rinse in a strainer.  Pat dry.  Pour into bowl and stir to coat.

Step 2: Heat a cast iron pan or large skillet over medium-high heat. Add olive oil and swirl to coat the bottom of pan.

Step 3: Place broccoli, flat side down, in skillet and let it cook without stirring for about 3 minutes. Flip the broccoli to other side.  Stir, and finish cooking until the florets are browned and with charred edges but still a bit tender on the inside, about 3-4 minutes.  If pan is smoking or broccoli is getting too browned, turn heat to low or medium heat.

Optional, sprinkle with some grated parmesan cheese or a squeeze of fresh lemon juice.

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Notes

*  Cut the broccoli heads into florets that has about 1-½ inch stalk. Rinse and dry well.

*  Add broccoli in a single layer, not overlapping. Cook in two batches.

*  To ensure a crispy broccoli, don't stir them around in the pan at first, let them cook a few minutes before flipping over.

*  Always preheat the skillet so that it is hot.

* Store leftovers in airtight container in the refrigerator for 2-3 days.  Reheat on the stovetop over low-medium heat until hot.

*You can freeze in an airtight container for 2 months but the texture will be much softer.  Defrost overnight in the refrigerator.  

*Nutrition is estimated from Nutrifox.com

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Nutrition

• Serving Size: 1
• Calories: 74
• Sugar: 2g
• Sodium: 329mg
• Fat: 4g
• Carbohydrates: 8.7g
• Fiber: 3.2g
• Protein: 3.4g
• Cholesterol: 0g