charred broccoli

This Charred Broccoli side dish is delicious and simple to make, with flavors like fresh lemon, toasted pine nuts, tangy pecorino cheese, and fresh basil.

Charred Broccoli Side Dish

lbs broccoli florets ((3 small heads))

tbsp extra virgin olive oil*

lemon

lemon juice

pine nuts (toasted)

cheese

basil leaves (chopped

tsp kosher salt

tsp black pepper

Preheat broiler to high**, then spread the broccoli florets evenly on a sheet pan. Make sure you only have one single layer of broccoli.

Char the broccoli under the broiler, turning the broccoli every 5 minutes or so, until the edges of the broccoli are dark, but the stalks are still crisp tender. This should take about 15 minutes total, depending on the heat power of your broiler.

Place the charred broccoli in a large mixing bowl, then add the olive oil, lemon zest, lemon juice, pine nuts, 1/4 cup pecorino romano cheese, basil, salt, and pepper.&nbsp;

Toss well to combine, then taste to see if any additional salt or seasoning is needed.

Serve the broccoli with extra pecorino romano cheese sprinkled on top. Enjoy!

Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil

Eggplant Puree Recipe by Tasty

eggplant, roasted

garlic,

lemon, juiced

salt

olive oil

parsley, chopped, to serve

olive oil,

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Scoop out flesh of roasted eggplant into a medium sized mixing bowl.

Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.

Garnish with parsley, sumac, and more olive oil.

https://vid.tasty.co/output/75411/landscape_480/1517258080

Here's what you need: cauliflower, olive oil, cumin, turmeric, chili powder, salt

Roasted Cauliflower With Cumin And Turmeric Recipe by Tasty

cauliflower,

cumin

turmeric

chili powder

In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.

Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.

Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce is guaranteed to bring excitement to your weeknight dinner table. It’s a well-balanced meal with plenty of punchy flavors, veggies, and protein that comes together in just 20 minutes!

Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce

Fresno chile

white vinegar

maple syrup

(340 grams) broccoli

avocado oil

(15-ounce) (425 grams) can chickpeas, (rinsed and drained)

kosher salt, (plus more to season)

coriander

Za’atar*

garlic cloves, (grated

medium lemon, (zested + 1 tablespoon of lemon juice)

Salt and pepper

bread

In a ramekin or very small jar, combine the chile pepper, vinegar, maple syrup, and sprinkle with a pinch of salt and set aside to macerate, for 10 minutes (or longer), stirring once or twice (or shaking the jar up and down a few times).

Prep the broccoli: Cut off the tough one or two inches from the bottom of the broccoli stalk. Use a vegetable peeler to peel the first layer of the broccoli stalk. Cut the broccoli into small-to-medium sized florets. Slice the stems thinly into rounds.

Cook the chickpeas: Heat a large frying pan over medium-high heat with 1 tablespoon of the oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until brown and blistered in spots. Add ½ teaspoon kosher salt, cumin, coriander, and Za’atar, and toss well to coat the chickpeas. Cook for 2 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lemon juice.

Meanwhile, cook the broccoli on a different burner: In a large cast-iron skillet, heat the remaining 2 ½ tablespoons of the oil over high heat. Once you start to see light wisps of smoke, add the broccoli florets and stems in an even layer as much as possible. Season with a bit of salt. Cook undisturbed for 2 to 3 minutes to char, then stir/flip, and cook for 1 to 2 minutes more until broccoli is nicely charred. Turn off the heat and squeeze just a bit of lemon juice on top.

Make the yogurt sauce: Mix together the yogurt, garlic, lemon zest, 1 tablespoon of lemon juice, cumin, coriander, a few pinches of salt, and pepper to taste. Taste, adding more salt, pepper, or lemon juice as desired.

To serve: Smear some yogurt sauce on the bottom of two or three plates, plate some chickpeas and broccoli on top of each, and spoon some of the pickled peppers on top along with a few spoons of the pickling liquid. Scoop up with bread of choice.

This was delicious. I love all the tangy lemon flavor. I made it with Jasmine Rice.
I have to cook without garlic/onion and I'm a spicy food baby. What I love about all your recipes I've tried is that they pack so much flavor, it still tastes incredible, even without those things. On this dish I just replaced the peppers with a red bell pepper and the kids loved it. Now I have a new easy veggie snack. Pickled Bell Pepper. Thank you for sharing your gift.

I love cooking. I'm huge on finding and trying different recipes. I made my own cookbook for me. I usually never leave reviews....but I had to for this one. OH MY GOD, it is SO well-balanced in taste, texture &amp; nutrition. It's a new and different taste, but yet with basic familiar ingredients. I loved this. Thank you for you taking the time out to create a wonderful and healthy recipe for my family! &lt;3

I have made this several times.  I absolutely love the sauce!

I loved this.  The sauce was fantastic.  I added some tomatoes from my garden.

OMG yes agreed! I hate when i start watching a video then the stupid ads pop up!!

You know a recipe is a winner when you completly fail at it and it still turns out amazing.
We managed to char the broccoli to the verge of „blackened“ before it softened enough, whereas the chickpeas wouldn‘t crisp at all although I dried them thouroughly. And we were VERY hungry so I didn’t put the lot into a hot oven as I‘d usually do under the circumstances. 
So we definitly didn‘t get the intended textures - but the flavours! Oh, the flavours! Absolutly delicious.

This recipe is worth the multiple times I've set off the smoke alarm to char the broccoli. The layers of flavor -- yogurt sauce, za'atar chickpeas, charred broccoli, and pickled peppers -- make this feel restaurant-quality.

This is my very favorite recipe! It’s amazing, easy and tastes complex. So good!!!

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The most viewed charred broccoli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine