Grilled Broccoli {Crispy with Parmesan} – WellPlated.com


If you consider the dark, crispy bits unquestionably the most delicious part of broccoli, then this Grilled Broccoli is the side dish for you!

grilled chopped broccoli on a plate

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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.

crispy grilled broccoli from foil on a plate

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!

grilled broccoli with Parmesan on a plate

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.

Tip!

The secret to perfectly crispy yet tender grilled broccoli is to cut the florets small.

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.

crispy grilled broccoli on a plate

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.


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.

Market Swap

You can use this same method for grilled cauliflower florets, or do a mix of grilled broccoli and cauliflower. If mixing, cut the cauliflower into slightly smaller florets so that the two cook in the same amount of time.

  • 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.
crispy grilled broccoli with Parmesan on a plate

Tip!

  • When cooking with Parmesan cheese, avoid the green can. It simply does not taste like real Parmesan and won’t give you the results you are looking for.
  • Buy a big block of Parmesan and grate it yourself (the food processor is a fast, easy way to do this) or for a shortcut, purchase grated Parmesan from the deli, where it often is sold in tubs in the refrigerated section.

The Directions

  1. Preheat a grill to medium-high.
chopped broccoli in a bowl with seasoning
  1. Place the cut broccoli in a bowl. Stir the seasoning in a separate bowl (or just add it right to the broccoli).
pouring sauce on chopped broccoli in a bowl
  1. Pour the seasoning on the broccoli and toss to coat.
grilling broccoli in a grill basket
  1. Place in a single layer on a grill basket or foil. Grill for 10 to 13 minutes. Sprinkle with Parmesan and pinch of salt. Enjoy!

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.

Meal Prep Tip

Cut the broccoli florets up to 3 days in advance and store in the refrigerator.

Leftover Ideas

I like to cook an extra-large batch of grilled vegetables, then use the leftovers on top of green salads, pasta salads (try this BLT Pasta Salad), or even diced and layered into Air Fryer Grilled Cheese.

What to Serve with Grilled Broccoli

The beauty of grilled vegetables is that you can cook them alongside any of your favorite grilled entrees!

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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.

The Best Grill Basket

A perforated steel, non-stick wok that’s ideal for cooking small foods on the grill without having them fall through the grates.

grilled chopped broccoli on a plate

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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!

  • 1 pound broccoli florets cut into small evenly sized pieces (about 4 1/2 cups florets, 2 small heads, or 2 pounds with stalks attached)
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon pure maple syrup
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons freshly grated Parmesan cheese optional

  • Preheat a charcoal or gas grill to medium-high (about 425 degrees F).

  • Place the broccoli in a large bowl. Top with the olive oil, vinegar, maple syrup, salt, and red pepper flakes. Toss to coat.

  • Coat either a large grill basket or a large sheet of aluminum foil with nonstick spray. Place the broccoli in a single layer in the basket or place the foil on the grill and spread the broccoli onto it in a single layer. Grill for 10 to 13 minutes with the lid closed, tossing once or twice throughout, until the broccoli is lightly charred and crisp-tender.

  • Transfer to a serving plate (or serve it right off of the foil or grill basket). Sprinkle with Parmesan and season with a pinch of additional salt to taste. Enjoy!

  • TO STORE: Refrigerate asparagus 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: Freeze asparagus in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Note that asparagus that has been frozen will be more mushy.

Serving: 1of 4 (without cheese)Calories: 109kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gPotassium: 369mgFiber: 3gSugar: 4gVitamin A: 744IUVitamin C: 101mgCalcium: 57mgIron: 1mg

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