The warm weather is here to stay for awhile and we’ve been grilling just about everything. How about trying something new with your next grilled meal? These Grilled Marinated Broccoli Spears are flavored with a mixture of soy sauce, Worcestershire, honey and ketchup. And they are delicious.
Form your broccoli trees…
Keep in mind that the broccoli stems take quite a bit of time to cook. If you like your prepared vegetables on the crunchy side, keep some length on the stem along with a bit of thickness.
Helpful hint: Peel the lower portion of the stems. They will then better absorb the marinade and cook throughout.
Once you have the broccoli all trimmed up, there’s very little prep on this. The garlic is finely minced then mixed in with the rest of the marinade ingredients.
If you need to make a gluten-free version of this dish, check out your Worcestershire sauce to be sure it’s safe. I use Lea & Perrins …as long as it is the US version, it is gluten-free. Here’s a great reference tool if you use a different brand. Also, be sure to replace the soy sauce with gluten-free tamari sauce. This is the brand I use, which is typically found in most food stores.
Helpful hint: Before measuring the honey, dip your fingertip in the olive oil, then rub a light oil coating onto the surface of the tablespoon. The honey will glide right off the spoon into your bowl.
Time to dress the broccoli…
Add the trimmed broccoli trees to the flavorful marinade. Toss it around so that each piece gets a coating on all sides. I find it to be helpful to get into the mix with a basting brush to help spread the goodness around. Let that sit for about ten minutes while the grill heats up.
These guys will spend a total of 8 to 10 minutes on the grill with a flip and baste every few minutes. If you leave your stems fairly thick, be sure to close the grill lid in between to keep the heat in. If some pieces seem to be charring before the others, move them to a cooler spot to slow the cooking on them.
Enjoy your Grilled Marinated Broccoli Spears while still warm…
Arrange the charred broccoli spears on a serving platter and sprinkle with the fresh grated Parmesan. If you like a little more heat, sprinkle a few more red pepper flakes over top. Serve with lemon wedges on the side.
grilled marinated broccoli spears
Adapted from Delish.com
Flavored with a mixture of soy sauce, Worcestershire, honey and ketchup, then charred to perfection. Perfect summer side dish.
- 2 pounds fresh broccoli
- 1/4 cup extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon low sodium soy sauce (or gluten-free low sodium tamari sauce)
- 3 tablespoons ketchup
- 1 tablespoon honey
- 3 garlic cloves, finely minced
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes, plus more for serving (optional)
- 1/4 cup freshly grated Parmesan cheese
- lemon wedges, for serving
Preheat grill to medium heat. Trim off fibrous bottom half of broccoli stem, then quarter broccoli head into small trees.
In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
Place broccoli directly on grill grate. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, for a total of 8 to 10 minutes.
Sprinkle with Parmesan and more red pepper flakes, if desired. Serve while still warm with lemon wedges.
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