“Blasted” Broccoli

July 17, 2009


Broccoli is my favorite vegetable.  I know, I sound so earnest.  I didn’t say it was my favorite food, just my favorite vegetable.  But I do love it so.

To be even more annoying, allow me to tell you that my favorite way to eat it is simply steamed, with a squeeze of lemon and a good shower of salt.  Cheesy sauces and gratins are all well and good, but not for broccoli.  Not for my broccoli.

A few months ago I was at a trendy bar in the Belltown neighborhood of Seattle called Black Bottle.  I was with some friends and we were trying to decide on some nibbles from what was a very appealing menu.  Our server told us we had to try the “blasted” broccoli which I scoffed at.  I know how I like my broccoli, thank you very much.  Over the course of the few hours we were there, I saw that very dish on almost every table in the place.

Recently, I came across the recipe for this same “blasted” broccoli in one of my food magazines.  I made dinner for a friend with a new baby a couple of nights ago, and wanted to bring a simple side dish.  I figured it was time to try this one.  I am totally smitten with roasted cauliflower, why not broccoli?

I’m here to tell you that roasted – it’s really great.  This is a good recipe, something to make when you want to make broccoli but want to dress it up a little bit.  The broccoli itself caramelized, much as cauliflower does, and the garlic gets nice and toasty too.  The whole dish gets a little kick from the red pepper flakes.  Want more kick?  Add more red pepper.  Just like roasted cauliflower, you will want to season this dish well and allow it time enough in oven to get nice and toasty brown.  UPDATE 1-18-12 – I’ve made this a million times since I posted about it and have also eaten it at Black Bottle.  I changed things around in the recipe and the one I posted below reflects those changes.


One Year Ago:  Green Goddess Salad with Romaine, Cucumbers, and Avocado

Blasted Broccoli

Adapted from Black Bottle
4 servings

1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
Large pinch of dried crushed red pepper

Preheat oven to 450°F.  Place broccoli in a large baking sheet.  Drizzle with the olive oil and then sprinkle with a large pinch of salt and a few grinds of pepper.  Roast 15 minutes.  Remove sheet from oven and sprinkle with the garlic and red pepper flakes.   Roast until broccoli is beginning to brown, about 5-8 minutes longer.  Season to taste with salt and pepper.  Serve immediately.


  1. This is my favorite way to eat broccoli. We just had it two nights ago! Beautiful photos, as always.

    Comment by The Leftoverist — July 17, 2009 @ 4:17 am

  2. My favourite way with broccoli is to stir-fry it with garlic, ginger, sesame oil and soy sauce, with a sprinkling of roasted sesame seeds on top. I’ve never thought to bake it – will definitely give this recipe a try, thanks!

    Comment by Koek! — July 17, 2009 @ 7:23 am

  3. I love broccoli too! And I agree, I don’t care for cheese on mine either. This looks like such a quick, easy and light way to serve them–they look fantastic.

    Comment by HappyTummy — July 17, 2009 @ 10:27 am

  4. I am roasting some vegetables later and I happen to have some broccoli in the fridge. I would never have thought of adding it.

    Comment by Jacqueline — July 17, 2009 @ 10:31 am

  5. I have never tried roasting broccoli, what a wonderful idea. I love roasted cauliflower so im sure I would like this as well.

    Comment by zoe — July 17, 2009 @ 1:04 pm

  6. Leave it to you to make broccoli look sexy. Steamed, stir fried with sesame oil, garlic and a smattering of salt, and blasted in a hot oven. My three favorite ways to eat broccoli.

    Comment by tara — July 17, 2009 @ 2:14 pm

  7. I LOVE roasted broccoli – this is really good with just olive oil and S&P too. Also, I like to do brussel sprouts and cauliflower the same way. Nice photo!!

    Comment by ButterYum — July 17, 2009 @ 4:09 pm

  8. I’m sold. Broccoli is my favorite too, and I’ve never roasted it like this. Must try.

    Comment by lisaiscooking — July 17, 2009 @ 4:48 pm

  9. I had never tried broccoli before I moved to the states, so it’s been a bit of a rocky road to like it. My favorite way is similar to yours: steamed, with lemon, salt, crushed garlic, and olive oil. Nothing better, although the roasted version sounds really yummy, too!

    Comment by Eralda — July 18, 2009 @ 2:51 am

  10. It looks great! A superb way to enjoy broccoli :)

    Comment by Karine — July 18, 2009 @ 3:44 am

  11. Broccoli is the favorite veggie in our house too. I am definitely going to try this one.

    Comment by kelly f — July 18, 2009 @ 4:25 am

  12. I cant imagine broccoli on a bar menu! But I must say ‘blasted broccoli’ is a catchy name and yours looks delicious. I’m guessing that the high oven temp is important here (for caramelization)?

    Comment by veggiebelly — July 18, 2009 @ 4:30 am

  13. Broccoli is my favourite veg too :)
    Actually, as I type this, I have a giant batch of garlic roasted broccoli in the oven. You’re right, it almost become like a different veg altogether when roasted. So nice and nutty! Yumms!

    Comment by Marta — July 18, 2009 @ 5:10 pm

  14. Barefoot Contessa has a roasted broccoli recipe that’s delicious with lemon & parmesan, but this sounds like an easier, everyday version… thanks!

    Comment by The Single Gal — July 18, 2009 @ 7:03 pm

  15. What an interesting recipe. I never know what to make with broccoli except potage.

    Comment by Hélène — July 19, 2009 @ 3:58 am

  16. I roast broccoli with some shrimp along with it, it’s a great dinner!
    I roast anything………..

    Comment by Stacey Snacks — July 20, 2009 @ 1:33 pm

  17. Mmm I love broccoli too. Sometimes we just eat it plain and steamed. For my favourite vegetables, that’s actually how I prefer to eat them. Like asparagus mmm. I’ll have to try this roasted broccoli out though! Sounds intriguing and looks delicious.

    Comment by Ashley — July 20, 2009 @ 2:09 pm

  18. Just made it and it was a huge hit…. Including the 5 year old and 20 month old.

    Comment by Kelly f — July 21, 2009 @ 2:33 am

  19. George Bush Snr. must be the only person in the world who doesn’t like broccoli. I love it! (I have a hard time spelling it though – it is the one word I will always have trouble with).

    I make a roasted broccoli recipe similar to this, and at the end I throw in shrimp to make it a complete meal. I’m always ruining your vegetarian dishes, huh? ;)

    Comment by Hilary — July 21, 2009 @ 12:06 pm

  20. Dana – I just made this for some friends, and a kid version with everything but red pepper flakes, and we LOVED it. I went ahead and added sea salt before roasting, and we loved it. My friend said it’s just like Black Bottle’s addictive recipe. Thanks for the sharing this!!!!

    Comment by Deb — August 9, 2009 @ 2:19 am

  21. So, we’re not the only ones who were inspired by the “blasted” broccoli at Black Bottle!! We’re kindred souls.

    Peef and I went home and immediately recreated the dish as best we could. I’m convinced the secret is in a little bit of butter added to the olive oil… ;)

    Comment by lo — July 14, 2010 @ 11:34 pm

  22. […] found the recipe at dana treat’s blog, and it was suprisingly easy to make.  You need broccoli, olive oil, garlic, red pepper flakes, […]

    Pingback by The Best Broccoli You Will Ever Eat « The Aftermath — January 14, 2011 @ 4:51 am

  23. o my gosh, i looooooooooooooooooooooooooooooooooove blasted broccoli at black bottle!!! it’s so simply so addicting. they provide a very generous portion, but i still finish it. i will definitely have try your recipe for v-day tonight!


    Comment by modern.girl — February 14, 2011 @ 9:02 pm

  24. I just found your blog- I was doing a search for ‘blasted broccoli’ and you came up! I am wondering if I can do this same recipe/ technique with asparagus? I’m entertaining this weekend and want to do a veggie platter with roasted red peppers, asparagus and broccoli- but not sure how to do it. I think I’ll try this recipe- unless you have a suggestion?!
    By the way, I am also a Seattle mom (actually an Eastsider!)

    Comment by Everyday Mom Style — December 14, 2012 @ 2:14 pm

  25. If you wanting to “blast” asparagus, you will need to lower the temperature a bit and leave it in for way less time. Asparagus cooks a lot faster than broccoli. I don’t think the garlic or red pepper flakes would work with asparagus so I would just use olive oil and salt and pepper. If you haven’t tried this dish at Black Bottle (there is one on Bellevue Way too), you should really try making it. It is awesome!

    Comment by dana — December 14, 2012 @ 5:05 pm

  26. Thank you!! I’ll try it. I have been to Black Bottle, but didn’t know about the broccoli- I’ll have to remember that next time I go. Thanks so much for answering my question!

    Comment by Everyday Mom Style — December 14, 2012 @ 11:30 pm

  27. I love black bottle and their blasted broccoli – these were great! Do you have any other recipes you have based off of food from black bottle? Thank you!

    Comment by Lindsey — January 7, 2013 @ 11:30 pm

  28. Lindsey, I don’t actually have any other recipes from them. I do certainly love that place though!

    Comment by dana — January 8, 2013 @ 7:17 am

  29. Love the blasted broccoli from Black Bottle! My girlfriends and I went there the other night since we hadn’t had it in while. Made this today and definitely captures that roasted yumminess!!

    Comment by Darlene — February 12, 2013 @ 3:41 am

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  33. Yes, yes, yes! I thought it was just me. I am always surprised how good it tastes even when it burns a bit. The BEST.

    Comment by Sarah Dorison — March 20, 2013 @ 5:02 pm

  34. […] haven’t tried roasting broccoli, do it tonight. You won’t be sorry. You could go fancy like this, or like this, or just toss with olive oil, salt and pepper and roast at 425 degrees Fahrenheit-ish […]

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  35. […] found the recipe at dana treat’s blog, and it was suprisingly easy to make.  You need broccoli, olive oil, garlic, red pepper flakes, […]

    Pingback by The Best Broccoli You Will Ever Eat | Matt Decuir — May 31, 2013 @ 8:46 pm

  36. […] just wrote that there’s a hot new broccoli dish around, but I did. I poked around online and gave blasted broccoli a shot. It was good, but unnecessary. All you need is a sprinkling of kosher salt, some olive oil, […]

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  37. […] Blasted Broccoli from Dana […]

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  38. My kids love this broccoli recipe! They actually ask for it all the time. One of our favorites and have been making it at least once a week!

    Comment by Julie Lee — November 2, 2013 @ 1:32 am

  39. can confirm that this is VERY close to the black bottle blasted broccoli recipe … except, I think this is BETTER!!! made it last night for dinner and it’s so good I’m making it again tonight :-)

    Comment by Sarah — December 9, 2013 @ 10:30 pm

  40. […]  Broccoli salad! We make a huge batch and eat it for days. That and “Blasted Broccoli.”  […]

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  41. Black Bottle…. Broccoli Blasted…. Mmmmmm. Thank you for the inside scoop!!! :) :scurries off to make it:

    Comment by Ashley — September 28, 2014 @ 1:18 am

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  43. I talked to a server there and they recommended tossing with olive okl and garlic salt instead of the first step you have listed. Also if you have a convection oven you can put it on high and get it closer. According to the server the convection oven makes a huge difference

    Comment by Zac — November 20, 2017 @ 12:03 am

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