Grilled Broccoli Recipe with Anchovy Rosemary Dressing is a delicious Thanksgiving side dish with a kick. Homemade dressing plus grilled broccoli made of just 7 simple ingredients that creates an amazing flavor. The ingredients are broccoli, fresh lemon juice, anchovies, fresh rosemary, extra virgin olive oil, salt and pepper to taste.
I made this side dish for dinner and my husband was asking me to make it again. It will be a perfect dish to make for Thanksgiving table! You can serve this easy broccoli side dish with potato and Flame Crafted Ham that you can get from your local Fred Meyer Store.
Now scroll down to see how to make this delicious broccoli recipe.
Ingredients you will need to make Grilled Broccoli Recipe:
- 3 pounds broccoli, ends trimmed
- 12 oil-packed anchovy fillets, drained
- 1/2 cup + 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1/3 cup lemon juice
- 1 teaspoon fresh rosemary, finely chopped
If you make Grilled Broccoli Recipe with Anchovy Rosemary Dressing PLEASE tag @munchkintimeblog on Instagram, I would LOVE to see your creation. Thank you!
How to make Anchovy Rosemary Dressing:
Step One
Using blender, blend fresh lemon juice, anchovies, rosemary, 1/2 cup olive oil, salt and pepper to taste, until smooth texture. Set aside.
How to make Grilled Broccoli:
Step One
Bring pot of water fitted with a steamer insert to a boil.
Step Two
Peel the broccoli stems then cut the heads lengthwise into quarters. Stem the broccoli for 5 minutes or until bright green color.
Step Three
Remove the broccoli to a large bowl/tray and toss with salt and pepper and 2 tablespoon of the olive oil.
Step Five
Grill broccoli over high heat, turning few times, for about 5 minutes. Transfer to a large plate and drizzle with anchovy dressing. Serve with left over dressing.
Q. Do you like this Broccoli Recipe?
Let me know in the comments below, I would love to hear from you!
Grilled Broccoli Recipe with Anchovy Rosemary Dressing
Ingredients
- 3 pounds broccoli ends trimmed
- 12 oil-packed anchovy fillets drained
- 1/2 cup + 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1/3 cup lemon juice
- 1 teaspoon fresh rosemary finely chopped
Instructions
- Bring pot of water fitted with a steamer insert to a boil.
- Peal the broccoli stems then cut the heads lengthwise into quarters. Stem the broccoli for 5 minutes or until bright green color. Remove the broccoli to a large bowl and toss with salt and pepper and 2 tablespoon of the olive oil.
- Using blender, mix lemon juice, anchovies, rosemary, 1/2 cup olive oil, salt and pepper to taste and blend until smooth texture. Set aside.
- Now grill your broccoli over high heat, turning few times, for about 5 minutes. Transfer to a large plate and drizzle with anchovy dressing. Serve with left over dressing.
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