Home » Vegetables » Broccoli » Broiled Broccoli with Spicy, Sesame-Scallion Sizzle
4.9 from 12 reviews
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Last summer, this spicy green bean recipe opened my eyes to the wonderful world of blistered string beans, reminding me, too, that harnessing the power of a few heavy-hitting ingredients — capers, garlic, crushed red pepper flakes — can pay off big: super-flavorful vegetables in no time.
It also reminded me of maybe the most neglected tool in my kitchen: my broiler!
In the winter, I get in such a routine of roasting sheet pan after sheet pan of vegetables for what seems like forever. But in a fraction of the time, the broiler can do similar work. The flavor of broiled vegetables is not the same as roasted — i.e., they don’t taste caramelized — but broiled vegetables are cooked nonetheless and, in some instances, cooked better.
Take for instance broccoli. What I love about a broiled broccoli spear is that its florets char, while its stems remain vibrant, brilliant green in hue with a nice al dente texture, a feat achieved in 5 to 6 minutes total.
Seasoned merely with olive oil and salt, this broccoli is delicious on its own straight from the broiler, but upon being hit with a sauce, an infusion really, made from both coconut and sesame oil, soy sauce, sesame seeds, scallions, and chili paste (Sambal Oelek or Sriracha), it becomes truly irresistible.
As with the green beans, I could eat this whole platter of broccoli alone, but when I feel like sharing, I’ll tuck them aside this warm tofu with spicy sesame scallion sauce (see below) or this broiled ginger-soy salmon, or I’ll heap them onto a scoop of this Instant Pot brown rice, crack a poached egg over top, and call dinner done.
PS: Roasted broccoli is also delicious. As is pan-seared.
Broiled Broccoli with Spicy, Sesame-Scallion Sizzle
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 12 reviews
- Author: Alexandra Stafford
- Total Time: 23 minutes
- Yield: Serves 2 to 4 as a side dish
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Description
Inspired mostly by this blistered green bean recipe but also this homemade ranch with scallion sizzle.
As noted in the post, I like serving this broccoli with this warm tofu. This broiled salmon would be another nice option.
Ingredients
For the sizzle:
- 1 tablespoon sesame oil
- 1 tablespoon coconut oil
- 1 tablespoon sambal oelek or Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- 4 scallions, thinly sliced
For the broccoli:
- 1.25 lbs (roughly) broccoli
- 1 tablespoon neutral oil, such as grapeseed or canola
- kosher salt
- flaky sea salt, such as Maldon, for finishing, optional
Instructions
- Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.
- In a small skillet, place the sesame oil, coconut oil, sambal oelek or Sriracha, soy sauce, sesame seeds, and scallions. Turn the heat to low and let the oils slowly infuse.
- Meanwhile, prepare the broccoli: cut the head into spears; then cut larger spears into half or quarters.
- Toss the broccoli on the prepared sheet pan with the tablespoon of neutral oil and a generous pinch of kosher salt. Taste a small spear of broccoli raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the broccoli isn’t beginning to char, return it for another minute. Check again. If the spears are charring, remove the pan from the oven, and flip each spear over; then return pan to the broiler for another 2 minutes. Check again. Remove pan from the oven when the broccoli is charred to your liking, about 5-7 minutes total. (Note: When my broiler has preheated sufficiently, my broccoli consistently cooks to my liking in 5 minutes with a flip after 3 minutes. Every oven is different, however, so be vigilant!)
- Transfer broccoli to a serving platter.
- Meanwhile, the oils in the skillet should be gently shimmering and the sesame seeds and scallions should be beginning to frizzle. Turn the heat up to medium or high and keep a close watch. As soon as you see the oil bubbling more rapidly, remove the pan from the burner and pour the oil over the broccoli.
- Gently toss. Taste. Season with sea salt if desired — if your broccoli was nicely seasoned before going under the broiler, you might not need any additional salt. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Broiler
- Cuisine: Asian
This post may contain affiliate links. Please read my disclosure policy.
Side Dishes Gluten-free Vegetarian Fall Vegan Winter Broccoli Scallions
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Kiara —Reply
WHERE WAS THIS RECIPE JAN 21ST? I wish I could show you my search history trying to find a spicy sesame broccoli dish. I guess this is still some kind of divine providence. I shall make this delicious-sound dish ASAP!
alexandra —Reply
omg too funny 🙂 🙂 🙂 and yay! Hope you love it. I seriously have been making it all week. It’s so fast and so tasty.
Denise —Reply
Alex,
You don’t mention peeling the outside tough layer on stems. I assume not necessary in this preparation?alexandra —Reply
Hi Denise! The broccoli I have been buying recently has most of the big stem cut off, so I haven’t been doing any additional trimming. That said: If you get a head of broccoli with the big stem attached, do peel off or use a paring knife to remove the outside tough layer. I love broccoli stems and wish my heads would arrive with them intact.
SallyBR —Reply
I love broccoli prepared this way (blistered and al dente), although I’ve never used the broiler – intend to do so very soon.
I like the fact that it will be ready super quick…. looks amazing actually
(on a side note, just wanted to let you know that for some reason I have to enter my info every time I leave a comment – not sure if there is a glitch in the system… )
alexandra —Reply
Thanks, Sally!! Hope you love these 🙂
And thank you for letting me know about the login issue … what a pain?! I will try to get to the bottom of it. I
Alyson —Reply
This was so delicious that I would have eaten the whole thing myself as dinner. It would go with any Asian-style dish, and at the very least, the sauce contains enough flavor to spice up a dish of plain rice. Thank you, Alexandra!
alexandra —Reply
So happy to hear this, Alyson!! Thanks for writing 🙂
Molly —Reply
This was great. I followed the recipe to a T and will again. It’s nice to have inspired vegetables in the middle of winter.
alexandra —Reply
So happy to hear this Molly 🙂
Jamie —Reply
Wow! I left out the scallions because I don’t really care for them and this just turned out so good! Thanks for your amazing recipes!!
alexandra —Reply
Yay! So happy to hear this, Jamie!
Jennifer —Reply
I find the broiler of my ancient stove a hassle – always running off the tracks. I was tempted to roast in the oven but happy I tried this. Roasting always seems to dry it out a little too much for my liking. Broiling is perfect and soooo much faster. Sold! I feel tofu and broccoli are one of those great matches and was looking for something new than the old standard I use. This was exactly what I was looking for and I just happened to have everything on hand – it was delicious! I used Sambal but passed Sriracha as we sat down. I pan fried tofu with cornmeal and nutritional yeast (an old hippy recipe, but one worth keeping). I’ll make this again but double the sizzle!
alexandra —Reply
So happy to hear this, Jennifer! Your hippy, pan-fried tofu sounds totally delicious 🙂 🙂 🙂
Erika —Reply
Excellent! As always. Made with your tofu and some short grain brown rice. Thank you!
alexandra —Reply
So happy to hear this, Erika!
Denise —Reply
Alex, do you like broiling these on the top rack or one down?
alexandra —Reply
I use the top, Denise! But every oven is different, so keep a close watch.
TC —Reply
I made this tonight as a tryout for a girl’s potluck this weekend. I had to keep myself from eating the whole pan of broccoli. The sesame sizzle is as easy as can be. I don’t know if I will ever cook broccoli any other way from now on…haha!
alexandra —Reply
I’m so happy to hear this, TC … And I hear you — I have to transfer it to storage containers to prevent myself from eating the whole thing 🙂 🙂 🙂
DebL —Reply
This was a delicious way to prepare and serve broccoli. I think it’s my favorite! I’ll definitely serve this again!
alexandra —Reply
Yay! So happy to hear this, Deb!
Bobby Fleck —Reply
Holy s*** this looks amazing! I am sure I am not the only one who loves broccoli and hates it at the same time for being tasteless. This recipe will undoubtedly make broccoli a hit this season for me 🙂 Thank you for sharing this!
Snigdha —Reply
Hi, this recipe looks yumm.
Perhaps a silly question, but is broiling the same as grilling?
Thanks.alexandra —Reply
Not silly! They’re not quite the same: Grilling you’re putting food directly on a hot grate. With broiling, you’re putting food directly under a hot source.
Emily —Reply
I cannot believe how good this is! We also had this sauce on the side of some super fresh ahi that we got from the fishmonger this weekend and it was amazing.
alexandra —Reply
Oh wonderful! So nice to hear this, Emily!
Peter Beckles —Reply
Just one caveat: sambal oelek is well salted so you have to be careful with additional salt.
alexandra —Reply
Great point, Peter. Thanks!
Kim —Reply
Another winner! This was great as I tossed the broccoli with tofu, Napa cabbage and topped with peanuts. This could be very versatile and I can’t wait to make it again! Loved it!
alexandra —Reply
Wonderful to hear this, Kim! That all sounds delicious and like such a nice way to turn the broccoli into a meal. Yum!
Annier —Reply
I’m so happy to have another broccoli recipe to add to my rotation. I have also tried your recipe for broccoli steaks and it was a great success. Keep the broccoli recipes coming.
A thousand thanks for sharing and for all that you do for us.alexandra —Reply
So nice to hear this, Annier! And thanks for writing 🙂
Karen —Reply
Delicious–a new go-to recipe for broccoli. We had it with your tofu dish that was also good. I served it with soba noodles. Thank you so much.
alexandra —Reply
Oh yay! Wonderful to hear this, Karen! Thanks so much for writing.
Nat Lee —Reply
I made this recipe for lunch today and WOW! It was so good! Great on it’s own. I also had some with white rice. Nomnomnom! My new favorite way to prepare broccoli. Thank you!
alexandra —Reply
Yay! So nice to hear this, Nat 🙂 🙂 🙂 Broiled broccoli is my fave!
Jo —Reply
hello!
What can I use as a substitute to coconut oil?Alexandra Stafford —Reply
Hi Jo! Olive oil would be just fine.
Philla Barkhorn —Reply
I have made this recipe several times, always to rave reviews. It is simple and healthy. I often make it to accompany Warm Tofu with Spicy Garlic Sauce and serve it with brown rice. Thank you Alexandra for such a tasty and easy recipe!
Alexandra Stafford —Reply
So nice to hear all of this, Philla 🙂 🙂 🙂 Thanks so much for writing.
Murielle Vachon —Reply
Bonjour Alex. Love this recipe and all your recipes for that matter! I have been following your posts for a year now and I’m never disappointed. Cheers from Quebec.
Alexandra Stafford —Reply
So nice to hear, Murielle 🙂 🙂 🙂 Thanks so much for writing.
