Grilled Broccoli Crispy With Parmesan Wellplated Com

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. Grilled Brussels Sprouts, Grilled Zucchini, Grilled Asparagus, Grilled Cauliflower Steaks, Grilled Eggplant… Basically, is it a vegetable? Then YES, we must grill it! Here’s why.

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. 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. 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.

The Ingredients

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.

The Directions

Storage Tips

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.

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!