If you consider the dark, crispy bits unquestionably the most delicious part of broccoli, then this Grilled Broccoli is the side dish for you!
Broccoli florets tossed in a tangy-sweet-salty balsamic maple situation, then cooked on a gas or charcoal grill and finished off with an optional (or not) sprinkle of Parmesan, this is the kind of “crack broccoli” you previously only associated with vegetables that take a spin through a deep fryer (or at the very least, Air Fryer Broccoli).
Every summer, a food I look forward to cooking (and devouring) most is grilled vegetables.
Basically, is it a vegetable? Then YES, we must grill it!
- Grilled vegetable taste all-caps, underline, type-it-in-bold FABULOUS!!!!!
- The grill’s heat caramelizes the natural sugars in vegetables.
- It turns them tender and sweet inside and blistered and crispy outside.
Even if Roasted Broccoli won’t sell you on the delicious possibilities of this healthy green veggie, this extra crispy grilled broccoli will!
How to Make Grilled Broccoli
The trickiest part of grilled broccoli is making sure the stems tenderize before the florets burn to smithereens.
Trust me, I love some char, but there’s a fine line between yummy-burnt and ugly-burnt. Let’s stay on the edible side of it.
The secret to perfectly crispy yet tender grilled broccoli is to cut the florets small.
While I love larger cuts for oven roasted vegetables like Roasted Broccolini, on the grill, smaller broccoli florets will cook more evenly and the insides and outsides will finish in the same amount of time.
To keep the broccoli from falling through the grates, you can either grill it in a basket like this, or place a large sheet of aluminum foil on the grill and grill the broccoli on top of that.
- Broccoli. Packed with vitamins A, C, K, and E, along with fiber and other nutrients broccoli is extremely good for your health (more here). Grilling is a healthy, crowd-pleasing way to prepare it.
- Extra Virgin Olive Oil. Make sure those cute florets get a nice coating so they don’t burn.
- Maple Syrup. A touch adds smokiness and the sugars help the broccoli caramelize.
- Balsamic Vinegar. SO GOOD with maple syrup (just ask these maple Balsamic Brussels Sprouts). It’s the ideal touch of acidity to give the grilled broccoli pop.
- Red Pepper Flakes. Add a little pinch for some nice heat or a big pinch if you prefer your grilled broccoli spicy. (If you are sensitive to spice, feel free to omit it).
- Cheese. While optional, a sprinkle at the end is sure to woo any skeptics. Grilled broccoli parmesan is our favorite and a delightful pairing with the balsamic.
- When cooking with Parmesan cheese, avoid the green can. It simply does not taste like real Parmesan and won’t give you the results you are looking for.
- Buy a big block of Parmesan and grate it yourself (the food processor is a fast, easy way to do this) or for a shortcut, purchase grated Parmesan from the deli, where it often is sold in tubs in the refrigerated section.
- Preheat a grill to medium-high.
- Place the cut broccoli in a bowl. Stir the seasoning in a separate bowl (or just add it right to the broccoli).
- Pour the seasoning on the broccoli and toss to coat.
- Place in a single layer on a grill basket or foil. Grill for 10 to 13 minutes. Sprinkle with Parmesan and pinch of salt. Enjoy!
- To Store. Refrigerate leftover broccoli in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- To Freeze. I don’t recommend freezing grilled broccoli, as it will become soggy when thawed. That said, you can freeze cooked broccoli in an airtight container for up to 3 months. Let thaw overnight in the refrigerator.
Meal Prep Tip
Cut the broccoli florets up to 3 days in advance and store in the refrigerator.
Recommended Tools to Make this Recipe
- Chef’s Knife. The most important kitchen tool!
- Glass Mixing Bowls. Easily stackable, washable, and very durable.
- Tongs. The locking feature helps it stay organized in a kitchen drawer.
Pass me the big tongs, because I am going to town on a batch of grilled broccoli as soon as tonight. I hope you go as crazy for it as we do!
- 1 pound broccoli florets cut into small evenly sized pieces (about 4 1/2 cups florets, 2 small heads, or 2 pounds with stalks attached)
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons freshly grated Parmesan cheese optional
- Preheat a charcoal or gas grill to medium-high (about 425 degrees F).
- Place the broccoli in a large bowl. Top with the olive oil, vinegar, maple syrup, salt, and red pepper flakes. Toss to coat.
- Coat either a large grill basket or a large sheet of aluminum foil with nonstick spray. Place the broccoli in a single layer in the basket or place the foil on the grill and spread the broccoli onto it in a single layer. Grill for 10 to 13 minutes with the lid closed, tossing once or twice throughout, until the broccoli is lightly charred and crisp-tender.
- Transfer to a serving plate (or serve it right off of the foil or grill basket). Sprinkle with Parmesan and season with a pinch of additional salt to taste. Enjoy!
- TO STORE: Refrigerate asparagus in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- TO FREEZE: Freeze asparagus in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Note that asparagus that has been frozen will be more mushy.
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