Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable. This is our hands-down favorite way to cook the whole plant.
Ingredients
4 servings
1
5
1
4
6
1
Preparation
Step 1
Preheat oven to 400°. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk. Starting from stem end, cut broccoli at a 45° angle into ¾"-thick slices until you reach the florets. Break florets apart with your hands into bite-size pieces (this avoids getting bitsy trimmings all over the place).
Step 2
Heat 3 Tbsp. oil in a large heatproof skillet over medium-high until shimmering. Add broccoli; season with salt. Cook, tossing occasionally, until broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out skillet.
Step 3
Heat remaining 2 Tbsp. oil in same skillet over medium. Cook onion and garlic, stirring often, until onion is beginning to soften, about 3 minutes. Add anchovies and cook, breaking apart with a spoon, until broken down and garlic is beginning to turn golden around the edges, about 2 minutes.
Step 4
Return broccoli to skillet and toss to coat with oil. Transfer to oven and roast, tossing once, until broccoli is browned and tender, 20–25 minutes. Wrap handle of skillet with a towel before you forget it’s REALLY HOT.
Step 5
Scatter Parmesan over hot broccoli. Divide among plates. Serve with lemon wedges alongside.
Leave a Review
Reviews (56)
Back to TopI’ve made this recipe with either cannellini beans or lentils and served as a main consistently for maybe 3 years, it’s one of my favorite recipes! I agree that you don’t really taste the anchovy, and I’ll usually add cumin to punch up the flavor with the beans addition. One of my fave easy recipes
Anonymous
4/3/2024
I hated this recipe
crappycook
boston
11/3/2023
Sounds really good and easy. I'm going shopping later
Anonymous
Joplin Missouri
9/3/2023
Added a splash of soy sauce, in lieu of anchovies - delicious!
Anonymous
12/15/2021
Finding this recipe felt very serendipitous because I had a partial XL red onion, leftover anchovies, and a zested (but not juiced) lemon all in the fridge and then got broccoli in my CSA! So I got to use up things I had on hand before they went south and the recipe ended up being a huge hit with everyone and low stress to prep. I agree with the other reviewer that it turns out soft. That’s not necessarily a bad thing but if you don’t like that maybe just do the stovetop part as they suggested I think that would also be very good and the broccoli would be a little firmer. I don’t think it tastes at all like anchovies, which I’m not a fan of solo but love as a “secret ingredient” to add depth to recipes as it is here.
BananaMartini
Elkins Park, PA
12/21/2020
Not a fan of Anchovies, so replaced it with some diced pancetta and it tasted wonderful!
Kurt
Vancouver
12/14/2020
Amazing! My partner loved it too and even said "this might be the best broccoli dish I ever had." Super easy to make, too.
Dona
Skopje, Macedonia
12/3/2020
I know BA is racist but this recipe do be slappin'. Burned my hand on the pan handle despite the fact they said don't forget it's hot. My fingers are in pain as I type this, every flex of my left ring finger is pure fire. Be careful out there kids
Anonymous
Aloe Vera
10/22/2020
This is our new favorite broccoli dish! It's so well balanced!
Anonymous
Redmond, WA
6/11/2020
Quite delicious, anchovies with broccoli is something I would have never thought of. Not a super big fan of fishiness, so I halved the amount of anchovies, and the umami still shone through. However, the additional step of putting the dish in the oven, as others have mentioned, makes the dish a little more effort than I think it's really worth. The broccoli turns out quite mushy (as you might expect), and I generally prefer my broccoli crunchy. I may try this again just on the stove-top to see if I can get the same flavors with less fuss and crunchier broccoli.
atimidtempest
Sacramento, CA
6/8/2020
Different and great! During this pandemic period looking to expand on the usual suspects (ie: steamed broccoli with pesto, roasted broccoli, etc.) this really hit on all levels. Delicious and NOT fishy in our opinions. Just filled with flavor. Thnx
marnahoffman
Richboro, PA
5/31/2020
This gets a big thumbs up! Not that much more work than plain steamed broccoli and absolutely delicious. Served it with some grilled chicken, but honestly, it would be great as a meal in itself.
Anonymous
Colorado
5/29/2020
Big-flavor broccoli lives up to its name. I see other people in the comments complaining about the fishiness of the anchovies, but in my opinion that's what makes this unique and absolutely delightful. I'm a vegetarian (with occasional lapses) due to health concerns, and that little bit of anchovy in there provides the saltiness that I crave all day long in addition to making the kitchen smell like heaven while it fries up. I might even do a little bit more anchovy the next time I make this, I'm that serious about it.
heyguysitsmerob
North Carolina
5/22/2020
VERY fishy if you add all the anchovies. I only added three and they still fished that boy right up. Also, the red onions got very sweet, i would recommend maybe blanching them instead of frying before putting in the oven.
Anonymous
Ottawa
5/12/2020
I've made this recipe 3 times! I wasn't a fan of the time I made it with anchovies (too gritty!) But, the other two times I replaced the anchovies with a couple of tablepoons of fish sauce, and it is amazing. I love that burst of veggie, salty, and acidity that this combination brings. I paired it with some jasmine rice.
valeriaana
Miami, FL
4/29/2020