By Sohla El-Waylly
Updated Jan. 8, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- 4(379)
- Notes
- Read community notes
Broccoli and other cruciferous vegetables, like cabbage and brussels sprouts, can handle some char. Blackening makes them sweet and caramelized rather than bitter and burnt. The key is to cook the vegetables hot and fast, so the pieces develop color without becoming mushy and they’re crackly at the edges while still crisp-tender at the cores. Make sure your broccoli florets are thoroughly dried before cooking by taking them for a ride in a salad spinner. (Water will slow down the browning, resulting in florets that steam instead of char.) A topping of toasted nuts, sticky dates, bright lemon and bites of peppercorn adds complexity to this humble vegetable.
Featured in: These 11 Tips Will Make You a Better Cook
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:2 to 4 servings
- 4tablespoons olive oil
- ½cup raw assorted nuts and seeds, like pecans, pepitas or cashews (or a combination), roughly chopped
- Kosher salt
- 2teaspoons coarsely cracked black peppercorns
- 3medjool dates, pitted and torn (or ⅓ cup dried fruit, chopped if large)
- 1tablespoon freshly squeezed lemon juice
- 1large head broccoli (about 1½ pounds)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
234 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 5 grams protein; 482 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
To a medium skillet, add 2 tablespoons olive oil and the assorted nuts and seeds. Cook over medium heat, stirring frequently, until the nuts and seeds look golden and smell toasty, 3 to 5 minutes.
Step
2
Season generously with salt, then add the pepper and dates. Cook, stirring frequently, until the dates are plump and the pepper is aromatic, about 1 minute. Remove from heat, stir in the lemon juice, and set aside.
Step
3
Heat the broiler to high and place a rimmed sheet pan on the oven rack about 6 inches below the broiler.
Step
4
Trim the dry end off the broccoli and peel the stem. Cut broccoli stem in half lengthwise, then pull it apart to break the head in half. Cut into individual florets, each with a long spear of stem attached. Wash broccoli, then dry thoroughly in a salad spinner. (If you don’t have a salad spinner, bundle the broccoli in a large kitchen towel and spin it around outside.)
Step
5
In a large mixing bowl, toss broccoli with the remaining 2 tablespoons olive oil, rubbing it well with your hands to coat evenly and thoroughly. Season with kosher salt. Arrange broccoli on the heated sheet pan, then broil until crisp-tender and charred in spots, 8 to 10 minutes. (Keep a close eye on it, as different broilers have different power levels.)
Step
6
Transfer the broccoli to a platter, spoon over the nut and date mixture, and serve immediately.
Ratings
4
out of 5
379
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sharoba
This nut-date topping is fantastic. I used pecans and pistachios, charred the broccoli and served it over farro. Delicious!
Lisa
Fine idea, except why bother with the broiler? Put the cruciforms back in the still-hot pan, and stir around while they blacken. I add a little water at the end and put a lit on to get a little steam cooking if needed. Add the other ingredients for some more heat just before serving. One pan, no waiting.
Ed S
I prefer to roast the broccoli at @425* for about 20 minutes to deepen the flavor while remaining crunchy. Also provides a larger margin of error to avoid over charring.
Neelu
Roasted broccoli is much easier in an Air Fryer if you have one. 360 for 3-6 minutes depending on quantity
Golem
Toasting nuts in a toaster oven, if you have one, for about 6 to 7 minutes results in perfectly toasted and not-burned nuts. Pan toasting requires constant attention and if you turn away for a minute you've got char. Different toaster ovens may vary in the time needed but once you've got it down bob's-your-uncle.
Kate
What a lovely addition to the broccoli rotation. I used pecans and pepitas with the dates. Easy and delicious.
Anne
I guess this is close to how I prepare broccoli anyway so it made sense to me. Here is another way to say it: Remove the tough end of the stem and discard it. Peel the stem up to the crown. Cut through the stem lengthwise but leave the crown intact; then pull apart the two stem halves to gently separate the two halves of the crown. Cut the two half-heads lengthwise several times to make slender spears, each having some stem and crown.
Kit
I have made this several times, roasting at 425F instead of broiling. I microwave the broccoli, misted with a little water, for 2-3 minutes before roasting. It retains its bright color and crunch but I don’t have to watch it as closely as I would have to if broiling. Last night I used a combination of walnuts, pecans, and a few pistachios, using walnut oil instead of olive oil. That was the best version so far. Going to try this with cauliflower next.
Modifications
Excellent!Steamed broccoli in the MW first, then broiled about 8-10 minutes Used pecans and walnutsLike the ratio but may have had less broccoli than called forLemon is a must
SRB
I am switching to more plant-based meals and found this pretty delicious over cooked farro. However, I wish it were a little sassier. Does anyone have any suggestions how to have the topping have a little more liquid? Thanks.
georgia
Loooved this! The combination of nuts / dates / black pepper is excellent. I roasted my broccoli and used a mix of almonds and pecans. Served it with edamame beans, baked tofu, and chilli crisp for lunch.
Liesel
To simplify, roasted broccoli in the oven at 400F for 30 mins. Delish. Next time, will smear whipped ricotta on baked sweet potato and top with the broccoli and seasoned nuts and dates. Sprinkling of fresh lemon zest to finish. Bliss.
Andrea CK
This is a really interesting dish. I served it on a bed of mashed potatoes. In the future I might cut the spears into bite-sized pieces before broiling for easier serving.
C
Can Cauliflower be substituted for the Broc, using the same recipe (but I assume a longer cooking time, due to the density of the Caulis)?How about figs, rather than dates? Anyone try that?
Kit
I have made this several times, roasting at 425F instead of broiling. I microwave the broccoli, misted with a little water, for 2-3 minutes before roasting. It retains its bright color and crunch but I don’t have to watch it as closely as I would have to if broiling. Last night I used a combination of walnuts, pecans, and a few pistachios, using walnut oil instead of olive oil. That was the best version so far. Going to try this with cauliflower next.
bree
This dish was ok. The nut topping was delicious, but the preparation suggestions need work, I think.
Karen
Great recipe! I was skeptical of the dates, but they were really good in combination with the toasty nuts. I suspected that two tsp of peppercorns was going to be excessive so I halved it and was glad I did, but other people may be bigger peppercorn fans.
chloe
Would this be good with olives?
Sarah Adams
Roasting the broccoli first would help to get it cooked through and then finish under broiler if needed but mine usually gets toasty anyway. I used whole raw cashews but next time I’ll break them up. Date/nut mix was delicious but I doubt I used 2 teaspoons of pepper and it was quite peppery! This mix was also good in some coconut curry rice we had with it and I can imagine it with a lot of other things! You could add pasta for a meal as well.
Sharon Bickler
We all loved this! A perfect blend of nutty toastiness, char, and sweetness! I used pistachios, slivered almonds, walnuts, pecans, sunflower seeds, black and white sesame seeds with only 2T olive oil. After the broccoli and nut blend was assembled, I sprinkled a few tablespoons of pomegranate seeds over it all which added tiny bursts of sweet/tart moisture. Delish! And easy to make.
Rebecca
I (mostly) made this Saturday and loved the topping! I used pecans & Pepitas, & it was delicious. I roasted the broccoli as I usually do, rather than broiling, & I served it atop yogurt mixed with salt, pepper, cumin, & lime (I was out of lemons).
meinmunich
Paired nicely with pork tenderloin.
Karyn in Berkeley
Very special flavors.. husband raved. I doubled the nuts/ dates/ lemon. Used some Costco mixed nuts plus sunflower seedsDue to timing issue, I added the charred broccoli into the cast iron pan with nuts- coating everything nicely and then a quick reheat…my new fav broccoli recipe!
Private notes are only visible to you.
