Smoky charred broccoli and spicy Calabrian chili paste meet a cool lemon yogurt sauce in a bright, vegetarian side dish that’s easy to make and full of flavor.
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This charred broccoli recipe blends Italian, Middle Eastern, and Mediterranean influences. The Calabrian chili paste adds heat and depth while the lemon yogurt sauce cools and brightens the dish.
Whole-lemon method: For the yogurt sauce you’ll use the entire lemon—juice, pulp, and finely diced peel. The peel adds unexpected sweetness and aromatic depth, transforming the sauce.
Charred broccoli that is so easy and gets big flavor from just 5 ingredients!
- Only 5 main ingredients create spicy, bright, cool, and charred flavors in one dish.
- Quick prep: Chop broccoli and lemon, then mix the sauce.
- Cooks in about 25 minutes.
- Gluten-free and vegetarian.
Ingredients you’ll need
- Broccoli crowns: Choose tight, firm crowns with dark green florets and sturdy stems.
- Full-fat Greek yogurt: Full fat gives the sauce a creamy texture and mellows the spice.
- Lemon: Use the whole lemon—juice, pulp, and finely diced peel.
- Calabrian chili paste: Adds smoky heat and a touch of sweetness.
- Feta cheese: Crumbled feta provides a salty finish.
- Olive oil and kosher salt.
Recommended tools and equipment
- Chef’s knife and cutting board for chopping broccoli and lemon.
- Two sheet pans for roasting and charring the broccoli evenly.
- Microplane grater for grating garlic into the sauce.
- Mixing bowl and spatula to combine the yogurt sauce.
How to make charred broccoli with chili and feta
Adapted from How to Eat a Peach by Diana Henry.
Step 1: Prep and roast the broccoli
Preheat the oven to 400°F. Place racks in the upper and lower thirds. Trim the bottoms of the broccoli stems and slice each crown in half, then into thin stalks, leaving flat cut sides where possible.
Divide the broccoli between two sheet pans, drizzle with olive oil, sprinkle with kosher salt, and rub the oil over the stalks and florets. Arrange the pieces with the flat side down and space them well so they roast instead of steam. Place one pan on the upper rack and the other on the lower rack.
Roast while you make the lemon yogurt sauce.
Step 2: Make the lemon yogurt sauce
Put the full-fat Greek yogurt in a medium bowl. Halve the lemon and squeeze all the juice into the yogurt, straining out any seeds. Grate one clove of garlic into the mixture using a microplane for a smooth, evenly distributed garlic flavor.
Finely dice the remaining lemon pulp and peel and fold into the yogurt. Add a pinch of salt and stir until well combined.
Step 3: Rotate and finish roasting
Check the broccoli after 12–15 minutes. When the cut sides are nicely charred, flip the stalks, and swap the pans between the top and bottom racks so they cook evenly. Continue roasting another 5–10 minutes until stems are well charred and florets are crisp at the edges—total roast time about 23–25 minutes.
Step 4: Toss with Calabrian chili paste and serve
Remove the pans from the oven and let the broccoli cool just enough to handle. Combine the roasted broccoli in a single pan or bowl, drizzle the Calabrian chili paste over it, and toss or rub the paste into the stalks and florets so everything is evenly coated.
Spread the lemon yogurt sauce on a serving platter, arrange the charred broccoli on top, and scatter crumbled feta over the dish. Serve warm or at room temperature.
Charred broccoli tips and substitutions
- Keep stems long: Longer stems add texture and give more edges for charring.
- Broccoli on the lower oven rack will brown faster; rotating the pans evens the cook.
- Substitute: Broccolini works as well but may need slightly less time in the oven.
Serving suggestions
Serve charred broccoli as a side with simply seasoned roast chicken or baked fish so the broccoli’s bold flavors remain the star.
FAQ
Calabrian chili paste is made from spicy red peppers grown in Calabria, Italy, blended with olive oil into a flavorful, slightly sweet paste used to add heat to vegetables, pastas, and sauces.
Calabrian chilis are medium hot with a pleasant sweetness. If you don’t have it, use a small amount of crushed red pepper or another chili paste, keeping in mind other sauces (like sambal) may add extra flavors such as fish sauce or lime.
More easy vegetable side dish recipes
- Crispy Roasted Cauliflower with Parmesan and Garlic — simple and addictive.
- Honey Roasted Brussels Sprouts — roasted whole until tender and caramelized.
- Roasted Butternut Squash with Red Onion, Tahini, and Za’atar — roasted without peeling, finished with bold Middle Eastern flavors.
Recipe
Charred Broccoli with Calabrian Chili Paste, Feta, and Lemon Yogurt Sauce
Ingredients
- 2 pounds broccoli crowns
- ½ cup plain full-fat Greek yogurt
- 1 lemon (juice, pulp, and finely diced peel)
- 2 tablespoons Calabrian chili paste
- 2 tablespoons crumbled feta cheese
- 1½ tablespoons olive oil (more if needed)
- Kosher salt to taste
- 1 clove garlic, grated
Instructions
- Preheat the oven to 400°F and set racks in the upper and lower thirds.
- Trim stems from broccoli crowns, slice each crown in half, then into stalks leaving flat cut sides when possible.
- Divide broccoli between two sheet pans, drizzle with olive oil, and sprinkle with salt. Rub oil over the pieces and spread them so they aren’t crowded. Place one pan on the top rack and one on the bottom.
- Roast 12–15 minutes, then flip the pieces, swap pans between racks, and continue roasting 5–10 minutes until stems are charred and florets crisp at the edges (about 23–25 minutes total).
- While broccoli roasts, make the lemon yogurt sauce: combine yogurt with all the lemon juice, grate in garlic, then add the diced lemon pulp and peel. Add a pinch of salt and stir to combine.
- When broccoli is done, let cool slightly, combine the roasted pieces, and toss or rub in the Calabrian chili paste until evenly coated.
- Spread the lemon yogurt sauce on a platter, arrange the charred broccoli on top, and scatter crumbled feta before serving.
Notes
- This recipe is adapted from How to Eat a Peach by Diana Henry.
- The whole-lemon approach adds brightness and a subtle sweetness from the peel—finely dice the peel to avoid large bitter pieces.
- Use a microplane to grate garlic for a smooth sauce without raw chunks.
- Expect the pan on the bottom rack to brown faster; rotating the pans evens the charring.