Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious.
Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower, brussel sprouts, and collard greens. Different varieties and parts of the plant produce the different vegetables. For more knowledge on the brassica family, which also happens to include mustard greens and seeds, check out Gastropod’s recent episode on mustard. While you’re in brassica-land, check our our recipe for how to make mustard yourself.
This roasted and charred broccoli would be well served with a side of homemade mustard! No harm in doubling up on your brassica intake. It’s a very healthy family of veggies!
When slicing the broccoli for roasting, I usually chop the florets in half lengthwise down the stem. This maximizes the surface area that is in contact with the sheet pan, which means maximum browning and maximum yumminess.
I usually season the broccoli after it comes out of the oven. If you salt the broccoli before roasting, it will pull water out of the broccoli during roasting, which can inhibit browning. Be sure to season generously after roasting.
You can serve this roasted and charred broccoli as is as a side dish, or add a cooked protein to the broccoli for a complete, easy, and quick weeknight dinner.
Garnish with your favorite sauce for extra fanciness and flavor. Some of my favorite quick and easy sauces that go well are mustard and yogurt sauce, nut butter sauce, and gochujang sauce. Mustard and yogurt sauce is literally mustard mixed with plain yogurt, seasoned with salt and pepper. Nut butter sauce is any nut butter thinned with water and a touch of vinegar and oil. Gochujang sauce is coming soon to the blog!
- 2 heads broccoli
- 4 tbsp olive oil
- Salt and pepper
- 1 tbsp pine nuts toasted, optional
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Preheat oven to 475 degrees. Chop broccoli into large bite sized florets. Slice with as much flat surface area possible to maximize browning.
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Arrange on an unlined baking sheet and toss with olive oil.
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Bake at 475 degrees for 20 minutes, turning halfway through cooking time.
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Season with salt and pepper to taste and sprinkle with toasted pine nuts.
Serve as a side dish or with a cooked protein for a main course.
