Charred Lemon-Parmesan Broccoli
Serves 4 servings
Prep: 15 minutes • Cook: 10 minutes
Fresh broccoli cooked over high heat until tender-crisp with smoky, charred edges, then finished with bright lemon and savory Parmesan. Rich in fiber, vitamin C, and antioxidants, this simple side brings plenty of flavor and nutrition to grilled chicken, steak, seafood, or burgers.
Ingredients
- 1 1/2 lbs fresh broccoli, cut into medium florets
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup finely grated Parmesan cheese
Instructions
- Preheat the Blackstone griddle to medium-high heat, about 375°F to 400°F. Wash the broccoli, pat thoroughly dry, and cut any large florets in half.
- Toss the broccoli with olive oil, salt, and black pepper, then spread it across the hot griddle in a single layer with as many cut sides down as possible.
- Cook for 3 to 4 minutes without moving too much, until lightly charred. Toss, add 2 tablespoons of water beside the broccoli, cover with a melting dome, and steam for 2 to 3 minutes until tender-crisp.
- Remove the dome and let any remaining water cook off. Add the garlic and crushed red pepper flakes, if using, and toss for about 1 minute until fragrant.
- Remove from the heat and immediately toss with fresh lemon juice, lemon zest, and Parmesan cheese. Serve hot with additional lemon or Parmesan, if desired.
Notes & Tips
- Keep the broccoli florets fairly large and pat them thoroughly dry so they develop a good char without overcooking.
- Do not overcrowd or constantly move the broccoli during the initial sear; good contact with the hot griddle creates the best browned edges.
- Add the garlic near the end of cooking so it does not burn on the hot griddle.
- A large cast-iron skillet or grill basket can be used instead of the Blackstone.
Nutrition:
145 cal • 7g protein • 8g fat • 14g carbs