Charred Broccoli Recipe

Prep the broccoli

Trim broccoli crowns into bite-size florets (about 1–1.5 inch pieces). Rinse and thoroughly dry on a clean kitchen towel or salad spinner to remove surface water — dryness helps charring.

Toss with oil and seasoning

In a large bowl, toss the dried florets with 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon black pepper until evenly coated.

Char under broiler (method A)

Arrange florets in a single layer on a rimmed baking sheet lined with foil, cut sides down where possible. Place the sheet 4–6 inches from the broiler element and broil on high for 6–9 minutes, turning once halfway, until edges are deeply browned and some tips are blackened. Watch closely to avoid burning.

Char in a skillet (method B)

Or heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add the oiled florets in a single layer (work in batches if needed). Cook undisturbed for 3–4 minutes to develop a deep brown crust, then toss or flip and cook another 2–3 minutes until charred in spots and tender-crisp.

When the broccoli is charred and just tender, return it to the hot pan (if using broiler, heat a tablespoon of butter in the skillet first) and add 2 tablespoons unsalted butter. Swirl or toss until butter melts and coats the florets, about 30–45 seconds.

Remove from heat. Add 1 tablespoon fresh lemon juice and 1/2 teaspoon lemon zest; toss to combine so the citrus brightens the charred flavor.

Taste and adjust seasoning, adding a pinch more salt or a grind of black pepper if needed. Sprinkle 1/4 teaspoon red pepper flakes and 1 tablespoon chopped parsley, if using, for heat and freshness.

Transfer to a serving dish and serve immediately while hot and slightly crispy. Leftovers can be reheated briefly in a hot skillet to revive char.