Charred broccoli

This oven charred broccoli is tender inside with dark, crispy, charred tips and a slightly smoky flavor for an all-purpose broccoli side dish the entire family will enjoy! Plus, it's ready in just 25 minutes!

I’ll walk you through the absolute best preparation for broccoli, charred with garlic & lemon. I promise that you won’t be disappointed!

Have you tried charred broccoli? Oven roasted and charred broccoli is a game-changing way to eat this vegetable! The slight char that the broccoli gets roasting in the oven gives this vegetable side dish a whole new flavour profile. Sprinkle with some parmesan cheese and watch it go! Great side dish for Thanksgiving or Christmas too.

This Charred Broccoli with Black Garlic Vinaigrette recipe from Mike Williams combines salty feta, crunchy sunflower seeds, and tangy dressing with skillet-charred broccoli.

Charred Broccoli is an easy side you'll love making every week, and it pairs well with just about everything. No matter how busy you are, this is one of the easiest recipes for a hectic weeknight.

Adapted from Carla Lalli Music's Where Cooking Begins As noted in the post above, the broccoli in this salad is pan-seared, which allows the edges to get charred while keeping the stalks/bodies firm. I think you should make the recipe once as directed — the texture may be firmer than you are used to, but I think you'll find it really nice and refreshing as you eat it. If you find it too firm, next time, sear the broccoli for a longer amount of time on the second side. I find small heads of…

Broccoli florets roasted in the oven at high temperature to maximize browning and charring.

"Cooking larger vegetables like 'steaks' is an economical and healthy way to eat a more plant-based diet," says Adeena Sussman, who co-authored Chrissy Teigen's cookbooks.

This oven roasted broccoli comes together with only four simple ingredients! Roasted broccoli is the best.

Adapted from Carla Lalli Music's Where Cooking Begins As noted in the post above, the broccoli in this salad is pan-seared, which allows the edges to get charred while keeping the stalks/bodies firm. I think you should make the recipe once as directed — the texture may be firmer than you are used to, but I think you'll find it really nice and refreshing as you eat it. If you find it too firm, next time, sear the broccoli for a longer amount of time on the second side. I find small heads of…