If you haven’t tried charred broccoli, you haven’t lived. Ok, that’s a little bit dramatic. In all honesty, though, roasting broccoli is a completely different ball game than eating it raw or steamed.
Broccoli tastes amazing with a drizzle of olive oil and a fresh crack of sea salt and pepper. When it comes to veggies, less is more most of the time, but adding a few additional flavors can do a lot for a simple dish like charred broccoli.
In this instance, I added a pinch of red pepper flakes, a couple garlic gloves, the zest of a lemon and a squeeze of its juice. Plus, I threw in some sliced red onion, because what could be better than two veggies for the price of one? The end result is a simple yet flavorful veggie dish that would taste delicious on a bed of lentils, next to meat or fish, or as part of a holiday meal.
The key to making the best charred broccoli is to cook it only until each floret develops a slightly brown tinge with the just the right amount of crisp. Any longer, and you run the risk of burning it. The “charred” aspect of the dish should be subtle, not overpowering.
You’ll also want to eat this dish shortly after you take it out of the oven. It tastes best when it’s warm, with freshly grated lemon zest and a sprinkle of sea salt if you so please. Although, I have kept leftovers in my fridge and enjoyed them cold as well.
If you like easy recipes with cruciferous veggies, be sure to check out the amazing Garlic and Lemon Roasted Romanesco…
Simple Charred Broccoli and Red Onion
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Prepare the veggies by chopping the heads of broccoli into florets and slicing the red onion into half-moon shaped pieces. Toss the broccoli and onion in the olive oil, garlic, and red pepper flakes. Transfer to the baking sheet.
- Bake for 20 to 25 minutes or until the broccoli florets are slightly charred. Sprinkle with lemon zest and a squeeze of fresh lemon juice before serving. Enjoy!
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Happy hump day!