Charred Spicy Broccolini

Course: Side Dish

Cuisine: North American

Keyword: broccolini, grilled

Prep Time: 14

Cook Time: 6

Total Time: 20

Servings:

Calories: 159kcal

Charred spicy broccolini is a vegetarian recipe of tender broccolini stems tossed in a spicy soy-garlic dressing and grilled to perfection.

You can easily convert this grilled recipe to a broiled or air-fried recipe. Instructions can be found in the recipe card.

Rinse the broccolini under cold water. Lay them on a bed of paper towels or a clean kitchen towel and pat them dry.
Remove the broad leaves from the broccolini stalks by cutting or pulling them off with your fingers.
Use a chef knife to trim off 1/4 inch from the bottom of the stem.
Arrange the florets in a single layer on a large sheet pan.
Set the pan aside while you prepare the spicy soy-garlic dressing.

Heat a gas grill to medium-high heat or a charcoal grill to 400°F (200°C).
Clean the grill grates to avoid excessive flare-ups.
Add the olive oil, lemon juice, soy sauce, garlic, and chili flakes to a quart-size mason jar.
Use an immersion blender to blend these ingredients until smooth or for 1-2 minutes at medium-high speed.

Pour the soy-garlic dressing over the broccolini on the sheet pan.
Use your hands to toss the stalks completely in the soy-garlic dressing.
Use tongs to arrange the florets onto the hot grill once it reaches temperature.
Grill the broccolini for 2-3 minutes on the first side.
Flip the veggies and grill for another 3-4 minutes or until the top of the grilled broccolini is caramelized and dark in color.
Remove the broccolini from the grill and garnish with the shredded parmesan cheese.
Taste a stalk and season the rest to your liking with kosher salt and/or black pepper.
Serve the broccolini as a side dish to round out your meals or as an appetizer before other meals.

You can decrease the chili flakes you add to the dressing or omit them if you prefer a milder flavor.
Replace the Calabrian chili pepper flakes with regular crushed red pepper flakes if that's what you have.

Preheat your broiler to 500° (260°C) and move the oven rack to the top position or 6 to 8 inches from the heating element.
Transfer the dressed broccolini to a clean sheet pan and broil the stalks, rotating them about halfway through, until charred and al dente, about 8-10 minutes.
Top with parmesan cheese and season to taste with kosher salt and/or black pepper.

Preheat an air fryer to 400°F (200°C).
Arrange the dressed broccolini in a single layer in the air fryer.
Air fry the broccolini for 6-7 minutes or until al dente.
Top with parmesan cheese and season to taste with kosher salt and/or black pepper.

Be sure the top of the broccolini is free of any black slime or brown florets.
Choose bunches of broccolini with thin stalks since they are more tender.
You can find broccolini in the produce section of your grocery store near the broccoli. It's sometimes sold under the name "baby broccoli".
Discard the broccolini trimmings or save them to use in a regular broccoli soup recipe.
You can make the soy-garlic dressing in a blender if you don't have an immersion blender. Pour the oil into the blender while it's running to make the dressing easier.
The spicy soy-garlic dressing can be made two weeks ahead and stored in a jar in the fridge until you're ready to use it. Blend or shake it just before using it to emulsify it again.
Charred broccolini serves well fresh from the grill, at room temperature, or cold.

Store leftover broccolini in an airtight container in the refrigerator for 3-4 days.
To freeze grilled broccolini:
1. Allow it to cool completely, then transfer it to a freezer-safe container or bag.
2. Freeze the broccolini for 2 months.
3. Thaw frozen broccolini in the fridge, then reheat or enjoy it cold or at room temperature.
Reheat broccolini in the microwave for 30-60 seconds or serve it cold.