Grilled Teriyaki Broccoli
(Vegetarian, GF)
This recipe gives you everything you could possibly want to make a vegetable “side” the most popular dish on the table. It’s got charred broccoli on top of sweet teriyaki sauce covered in crispy garlic, crunchy salty peanuts, and some added heat from the fresno chilis — pretty perfect. Make sure to save the leftover sauce to put in a bowl on the side, because you are going to want to dunk every piece of broccoli in it.
Yield: 4
Grilled Teriyaki Broccoli With Fried Garlic, Togarashi Sesame Roasted Peanuts, Fresno Chilies
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- Broccoli, cut into quarters lengthwise - 4 stalks
- Garlic - 5 cloves, thinly sliced
- Olive Oil - 2 TB
- Fresno chili- 1, thinly sliced
Teriyaki Sauce
- Soy sauce – ½ cup
- Brown sugar – ½ cup
- Mirin – 1 1/2 TB
- Garlic, minced – 1 clove
- Ginger, minced - 1/4 tsp
- Corn starch – 1 TB mixed in 1 TB water
Peanuts
- Roasted Unsalted Peanuts - 1 cup
- Olive Oil – 1 TB
- Salt – 1 tsp
- Black sesame seeds – 1 TB
- Toasted sesame seeds – 1 TB
- Honey – 1 TB
- Togarashi – 1 TB
Instructions
- Preheat oven to 350 F. Toss peanuts in oil, salt, honey, sesame seeds and togarashi. Spread onto a foil lined baking sheet and toast until golden, about 15 minutes.
- Bring garlic and olive oil up to medium heat in a pan. Fry until golden brown. Transfer to paper towel and season with salt.
- Combine all teriyaki sauce ingredients in small pot. Bring to boil, reduce to simmer until thickened.
- Heat grill to high heat about 600F. Brush broccoli with oil and season with salt. Grill until charred on all sides (about 3-5 minutes per side).
- Plate broccoli over teriyaki sauce. Top with remaining ingredients and drizzle more sauce on top.
Notes:
If you don't have access to a grill, roast the broccoli in the oven at 450F for about 15-20 minutes until the broccoli is crispy and tender.
