Grilled Broccoli Recipe with Anchovy Rosemary Dressing is a delicious Thanksgiving side dish with a kick.

Grilled Broccoli Recipe with Anchovy Rosemary Dressing




– 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

4 servings

30 mins

Step 1

Using blender, blend fresh lemon juice, anchovies, rosemary, 1/2 cup olive oil, salt and pepper to taste, until smooth texture. Set aside.

Step 2

Bring pot of water fitted with a steamer insert to a boil.

Step 3

Peel the broccoli stems then cut the heads lengthwise into quarters. Stem the broccoli for 5 minutes or until bright green color.

Step 4

Remove the broccoli to a large bowl/tray and toss with salt and pepper and 2 tablespoon of the olive oil.

Step 5

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.