Grilled Broccoli is the perfect, savory side—quick, easy, and infused with just a hint of tamari and balsamic.
Who needs complicated sides? Not me! That’s what I like about this grilled broccoli recipe. It takes only a few ingredients and less than 20 minutes to produce a dish that’s not only healthy, but also delicious.
I tend to make some sides more than others because they check certain boxes. Is it healthy? Is it quick? Is it simple? Will it work well with the entrée? Guess what? This recipe for grilled broccoli passes my stringent test. It even works as a deliciously nutritious snack.
I find that some broccoli recipes go overboard with toppings. 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. That’s a shame, given how lovely the vegetable tastes on its own. Or better yet—when grilled. This recipe keeps not only the ingredients simple but also the flavors.
I don’t use the word “perfect” very often, but when describing grilled broccoli, I’ll make an exception!
Is Grilled Broccoli Healthy?
Broccoli is considered a superfood. Vitamins, minerals, fiber—if your body needs it, broccoli has it all. Also, the marinade we use (oil, vinegar, tamari) adds flavor without letting the fat and calorie count get out of hand. The dish is suitable for vegan, vegetarian, gluten-free, and keto diets. To make it paleo-friendly, replace the tamari with coconut aminos.
Adding Even More Flavor
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.
How to make ahead and store
Let the broccoli cool completely, and then store it in an airtight container. It should last in the fridge for up to 5 days. You can also store the broccoli in the freezer for up to 3 months. I recommend flash-freezing. Lay the florets on a baking sheet, then put the whole thing in the freezer for an hour or so until they’re slightly solid. That way, you can store them in a freezer-safe bag without worrying about the broccoli sticking together. Defrost them in the microwave or the fridge overnight.
Serving Suggestions
Pair this grilled broccoli with Teriyaki Chicken or this Delicious Miso-Glazed Salmon. For a complete meal, add a side of Baked Rice or Instant-Pot Quinoa. Of course, you can also add it to salads, grain bowls, omelettes, frittatas, noodles, and stir-fries. The sky’s the limit!
Ingredients
- 3 tablespoons tamari or soy sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 large head broccoli cut into bite-sized florets
- kosher salt to taste
- 1 tablespoon 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 pan 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!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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