Fitness / March 31, 2024

Grilled Broccoli

The perfect side dish didn’t exist until this simple and savory recipe for Grilled Broccoli—cooked easily and quickly and flavored with just a hint of tamari and balsamic vinegar.

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Who needs complicated side dishes? Not me! That’s why there’s this recipe for Grilled Broccoli. It takes a handful of ingredients and only a handful of minutes to produce a side that is not only healthy but delicious. I’ll now finish this paragraph as I started it—with a rhetorical question—and ask, What more could you ask for???

Why I tend to lean on some sides more than others is because they check certain boxes. Is it healthy? Is it quick? Is it simple? Will it work well with the entree? Guess what! This recipe for grilled broccoli passes my stringent test. It even answers the bonus question correctly: Does it make a good snack? Yes, it does.

Some broccoli recipes can go overboard with toppings, I find. With an inch of melted cheese, bacon bits, and pretty much half a salad bar’s worth of accoutrements, the broccoli ceases to taste like broccoli. Which is a shame given how lovely it tastes when grilled. This recipe keeps not only the ingredients list simple, it keeps the flavors simple.

I don’t use the word ‘perfect’ very often but when describing this recipe in the context of side dishes, I’ll make an exception!

Is Grilled Broccoli Healthy?

Broccoli is pretty much a super-food. Vitamins, minerals, fiber… if your body needs it, broccoli can provide it. The marinade we use (oil, vinegar, tamari) adds flavor without letting the fat and calorie count get out of hand. The dish is currently suitable for vegetarian, gluten-free, and keto diets. To make it vegan and paleo friendly, replace the tamari with coconut aminos.

How Do I grill Without A Barbecue?

It would be unfair if you were unable to enjoy this recipe just because you don’t have a barbecue. Luckily, the culinary gods (and small-appliance manufacturers) have smiled upon you and others in a similar boat. You can mimic grilling without stepping outside. First, you’ll need a griddle pan, a cast-iron pan, or a grill pan. Next, you’ll need a stovetop or an oven. To do the broccoli in the oven, set it to a high temperature (at least 350°F but not BROIL), lay out the florets on a baking sheet and put them in the oven for 15–20 minutes, flipping halfway through. If you have a grill pan, you can do them on the stove. What’s more, the pan should give them the lovely char lines we associate with grilling. Wait until the pan is hot then add the tossed florets, turning over after 3–4 minutes.

INGREDIENTS

3 tbsp tamari
3 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil (plus more for drizzling)
1 large head broccoli, cut into bite-sized florets
kosher salt (to taste)
1 tbsp fresh parsley, finely chopped
flaky sea salt (optional)

INSTRUCTIONS

Prep

Preheat the grill.

Season

Whisk the dressing ingredients and coat the broccoli florets evenly, then season with kosher salt.

Grill

Cook the broccoli in a grill basket or on the grates until charred and tender, tossing occasionally.

Drizzle

Drizzle with olive oil, add parsley, and optionally, sea salt.

Devour!

FAQs & Tips

How do I store grilled broccoli?

Let the broccoli cool completely then store them in an airtight container. Don’t store them before they cool though or you’ll end up steaming them and ridding them of their crispy/crunchy texture. They should last in there for up to five days. You can also store the broccoli in the freezer for up to three months. I recommend flash-freezing it by laying the florets out on a baking sheet then putting the whole thing in the freezer for an hour or so, until they’re slightly solid. Now you can store them in a freezer-safe bag without worrying about them sticking to each other. You can then defrost them in the microwave or let them thaw in the fridge overnight.

How do I prevent my broccoli from getting soggy?

First, don’t crowd the pan (if you are indeed using a pan). Doing so prevents the heat from accessing the florets from all angles, which could lead to some parts being overcooked and soggy. It also means the moisture released from the veggies will end up steaming each other, which would soften your broccoli. Speaking of moisture, did you dry the broccoli beforehand? Use a paper towel and remove as much water as possible before adding it to the grill.

What can I use instead of tamari?

Tamari can be considered a Japanese form of soy sauce made from the production of miso, so that’s the first suggestion: soy. The second suggestion has also been mentioned: miso paste. Dilute it, though, with water and vinegar for a suitable replacement. Some people I know can’t tell the difference between soy and Worcestershire sauce; if you fall into that group, then there’s another substitute worth considering. Last are coconut or liquid aminos. They’re both worthy substitutes popular with those on vegan diets.

Serving Suggestions

Thinking of making a more bespoke broccoli recipe? I can dig it. To get you started, let me make some suggestions. Garlic is an obvious one. Mince it up and toss it with the broccoli. You can also add lemon (either the zest or the juice). This recipe includes fresh parsley, but you can add dried herbs from your spice rack: oregano, thyme, or basil. They’re powerful stuff when dried, so don’t add too much. There’s also sprinkles of Parmesan cheese and red pepper flakes to consider, as well as toasted almonds, walnuts, or pine nuts for an added crunch.

Grilled Broccoli

The perfect side dish didn’t exist until this simple and savory recipe for Grilled Broccoli—cooked easily and quickly and flavored with just a hint of tamari and balsamic vinegar.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 67kcal

Author FoodFaithFitness

Ingredients

3 tbsp tamari
3 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil plus more for drizzling
1 large head broccoli cut into bite-sized florets
kosher salt to taste
1 tbsp finely chopped fresh parsley
flaky sea salt optional

Instructions

Preheat your grill to high heat, leaving a cooler zone with no coals or lower flame.
In a large bowl, whisk together tamari or soy sauce, balsamic vinegar, and olive oil. Add broccoli florets and toss until they are well coated. Season with a pinch of kosher salt.
Place the broccoli in a grill basket or directly on the grill grates, ensuring they are in a single layer. Grill the broccoli, turning occasionally, until they are charred at the edges and tender, about 10 to 12 minutes.
Remove the broccoli from the grill, drizzle with a bit more olive oil, and garnish with chopped parsley. If desired, finish with a sprinkle of flaky sea salt. DEVOUR!