Grilled Broccoli, Brown Butter with Sumac & Almonds
Perfectly roasted broccoli, drizzled with a brown butter infused with honey, rice vinegar, and sumac: a bold mix of sweetness, acidity, and crunch. An elegant side dish that transforms a humble vegetable into the star of the plate.
I don’t know if it’s because the broccoli is drenched in a brown butter sauce or because it’s grilled to perfection, but this is definitely the best way to enjoy this vegetable in my opinion… the honey and sumac brown butter wonderfully complements the tender and crispy broccoli.
The addition of almonds is a little extra that brings great texture and a fun, nutty flavor! Note: you could also grill the broccoli directly on the barbecue — it’ll just take a bit longer to get that perfect char. Go make it!!!
Tips for a perfect recipe:
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Don’t stir the broccoli too soon while roasting — letting it sit helps develop beautiful caramelization and a light smoky flavor.
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Watch your brown butter closely — it should be golden and smell nutty, not burned.
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Add the almonds to the brown butter only once it’s ready, so they don’t toast too quickly or burn.
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Taste and adjust the sauce — a bit more rice vinegar or honey can strike the perfect balance between tang and sweetness.
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Try grilling the broccoli on the barbecue for an extra-deep, smoky flavor.
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Finish with a sprinkle of Maldon salt for that irresistible final crunch and salty pop.
Heat a large cast-iron skillet over medium-high heat and add the oil. Cook the broccoli pieces cut-side down for at least 5 minutes to obtain a deep caramelization. Flip, reduce heat to low, cover, and cook another 3 to 5 minutes, until tender. Season with salt and pepper, then set aside.
In a small saucepan, melt the butter over medium heat, stirring until it turns golden brown and smells nutty. Remove from heat when small brown bits appear at the bottom. Return to low heat and add the almonds. Stir and cook until the almonds are golden, about 3 minutes. Remove from heat, add the rice vinegar and honey, and stir vigorously. Add the sumac, salt, and pepper. Set aside.
To serve: arrange the broccoli pieces on a large plate and generously spoon the sauce overtop. The broccoli should be bathed in it. Sprinkle with chopped flat-leaf parsley and a pinch of Maldon salt. SO good.
Bon appetit and enjoy!
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