I think this Charred Broccoli with Lemon and Garlic is my favorite way to eat broccoli in the whole Universe! There's something about the slightly charred and burnt broccoli, that's cooked to be tender yet still bouncy and vibrantly green with the hit of Garlic, Lemon and a little chili that is utterly addictive.
If you were around Notting Hill or London in the Mid 2000's and went to Ottolenghi's infamous cafe (the chokehold their croissants had on me!!) you might recognize this dish as it's inspired by the famous Broccoli Salad that we could never get enough of. The recipe Ottolenghi gives for this dish is amazing, but much more suited for catering for a crowd. This simplified version keeps all the flavors but ensures you can make it with just a wok! Much better for making on a random weeknight.
This Burnt Broccoli recipe sits perfectly as a simple side dish to all kinds of delicious mains. I regularly serve it as a side for my Vegan Lentil and Seed Roast without Nuts along with Vegan Crispy Roast Potatoes, however it's also at home as a side to Sticky Miso Tofu or alongside a stew like this Chestnut and Mushroom Bourguignon. If you're after other easy side that go with just about anything, these quick pickled carrots are perfect.
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🥦Ingredients
Simple ingredients are all that's needed to create this charred broccoli recipe.
- Fresh Broccoli: Make sure your broccoli has no dodgy florets and is lovely and fresh. I like to use a whole head of broccoli for this including the broccoli stems (aka the best bit!)
- A little water- this steams the broccoli.
- Flakey Sea Salt- for flavor. You can also add some cracked black pepper to taste.
- Garlic - Fresh whole cloves of garlic is best here, the flavor is incomparable. You can add garlic powder if you prefer.
- Fresh Lemon: I like to add a few slices of lemon to the pan, as well as fresh lemon juice squeezed on top.
- Extra-Virgin Olive Oil: This ends up being almost like a dressing, you add the olive oil at the end of the cooking to make everything extra delicious.
- Fresh Chile peppers or red pepper flakes. How spicy is up to you!
See recipe card for quantities.
👩🍳Instructions
Before you start, chop your broccoli florets and slice your garlic. Prepare a few slices of lemon and chile slices too.
- Chop your florets into bite size pieces. Trim the stalks and chop those too.
2. Get a wok really hot, then add the water so it bubbles and the broccoli florets. Season with salt.
3. Put a lid on the wok and let the broccoli steam for a minute.
4. Remove the lid from the wok and let the water burn off. Allow the florets of broccoli to burn a little, you want the lovely charred bits.
5. Once you have a little char on the broccoli, add the garlic slices, extra virgin olive oil and toss until the garlic sizzles.
Serve immediately, as a hot side, or allow to cool and serve room temperature as a warm broccoli salad.
Hint: Don't skimp on the charring process, the little burnt bits along with the garlic and lemon really create the best flavor imaginable. You'll be addicted to making broccoli this way!
🌶️Substitutions
Here are some easy ways to switch up this recipe
- Cauliflower - Broccoli's pale cousin is just as delicious made with this method.
- Purple Sprouting Broccoli, Baby Broccoli or Broccolini - Of COURSE you can make this recipe with other types of broccoli. It's delicious.
- Asparagus- Tender green asparagus spears are delicious made with this method.
- Brussels Sprouts- sprouts are a close cousin of broccoli. Steam them for a little longer before getting them all charred and crispy.
- Add nuts or seeds for crunch: toast some pine nuts, pepitas or flaked almonds in with the final char of the vegetables.
- You can also add an extra squeeze of lemon juice, lemon zest or sprinkle over any of your favorite spice blends to amp up this yummy veggie side.
🍲Cooking Variations
If you don't want to use a skillet or wok for your broccoli, you can make it using this cooking process instead:
- Steam the broccoli for a minute or two (or pop it in the microwave)
- Toss the broccoli with some extra virgin olive oil, salt, chili flakes or other seasonings and roast in a single layer on a parchment paper covered sheet pan at 180C/375F for 15 minutes (oven) or for 8 minutes in the air fryer until charred and crispy to the way you like it.
🔪Equipment
You'll need a good knife and a wok or cast iron pan or large skillet to make this recipe.
🫙Storage
Leftover Broccoli can be put into an airtight container and popped in the fridge. Use within 2-3 days. It can be eaten cold or heated up.
Top tip
The key to this easy recipe is only using a tiny amount of water to steam the broccoli just until slightly tender, then letting the water all burn off so that the broccoli can get a really good char on it.
FAQ
Broccoli that has turned yellow is past it's best. Often the little florets have started to go to flower rather than being in their tight bud form. It's still safe to eat, but isn't as delicious. Do not eat broccoli that has signs of mould on it!
Limp broccoli that is still green and has no mold on it is safe to eat. Revive it by cutting the stalk at an angle and standing it in a jug or bowl of water for an hour. It will perk up just like a bunch of flowers does.
More veggie sides
Looking for other yummy sides to serve?
Vegan Dinners
Some great dinners you could serve with this burnt broccoli recipe
📖 Recipe
Easy Charred Broccoli with Lemon and Garlic (Burnt Broccoli)
Equipment
- 1 good knife
- 1 Wok or large skillet
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 400 g (4 cups) broccoli (about one medium head. (don't worry if it's more or less, it's an approximate weight) )
- 3 cloves garlic
- 1 small chilli (or 1 teaspoon chili flakes- optional)
- 1 tablespoon Olive oil
- 4 thin slices lemon
- pinch salt to taste
- 1 tablespoon water
Instructions
- Chop the broccoli into florets and peel the stem. Chop the stem into batons (the inside of the stem is the best bit!)400 g broccoli
- Slice the garlic & chilli.
- Heat a wok so a drop of water sizzles & evaporates immediately. Add the broccoli , a pinch of salt and water and put a lid on it. Let it cook for 1 minute.pinch salt to taste, 1 tablespoon water
- Remove the lid and let the water burn off and evaporate
- Cook the broccoli for a few minutes until it has charred edges in bits.
- Add all the other ingredients, and stir. Let the garlic sizzle for a minute.3 cloves garlic, 1 small chilli, 1 tablespoon Olive oil, 4 thin slices lemon
- Squeeze over more lemon juice or salt to tastes
- Serve hot, or let cool to room temperature and serve as a salad.
Video
Notes
- Steam the broccoli for a minute or two (or pop it in the microwave)
- Toss the broccoli with some extra virgin olive oil, salt, chili flakes or other seasonings and roast on a parchment paper covered sheet pan at 180C/375F for 15 minutes (oven) or for 8 minutes in the air fryer until charred and crispy to the way you like it.
Sarah Dean says
YUM! I love, love, love chilli broccoli but have not tried this method before. Definitely going to give it a go! ?