A restaurant-quality veggie dish that’s bright, smoky, creamy, crunchy — and ready in 25 minutes. This brilliant recipe from chef Lena Ciardullo transforms simple broccoli into a dramatic, flavor-packed plate worthy of any dinner party. The magic lies in the combination: charred edges, cool lemony yogurt, sweet crunchy pecans, pomegranate bursts, jalapeño heat, and a glossy black-garlic vinaigrette you’ll want to drizzle on everything. It’s vibrant, textural, and shockingly easy. Serve it as a side, a light lunch, or the star of the table.
Ingredients
Broccoli & Dressing
- 1 lb fresh broccoli, cut into 1½-in. florets
- ½ cup olive oil, divided
- 2 tsp kosher salt, divided
- 1½ Tbsp black garlic cloves
- 3 Tbsp hot water
- 1½ Tbsp balsamic vinegar
- 1½ Tbsp white balsamic vinegar
- 1½ tsp pomegranate molasses
Lemon Yogurt Base
- 1 cup whole-milk Greek yogurt
- 1½ Tbsp grated lemon zest (from 2 lemons)
- ¾ tsp black pepper
- 1 Tbsp olive oil (from the ½ cup above)
Toppings
- ¼ cup coarsely chopped candied pecans
- ¼ cup fresh pomegranate arils
- 1 Tbsp torn fresh mint, plus more for garnish
- 1 medium jalapeño, thinly sliced
How to Make Lena Ciardullo’s Charred Broccoli with Pomegranate & Candied Pecans
- Preheat the oven to 450°F (230°C). Toss the broccoli florets with 3 Tbsp olive oil and ½ tsp salt on a baking sheet. Roast for 20 minutes, until tender, caramelized, and beautifully charred.
- Soften the black garlic in 3 Tbsp hot water for 10 minutes. Transfer to a mini food processor and blend until smooth. Add: balsamic vinegar, white balsamic vinegar, pomegranate molasses, ¼ cup olive oil, ½ tsp salt. Blend again until glossy and fully combined.
- In a medium bowl, combine: Greek yogurt, lemon zest, black pepper, remaining 1 Tbsp olive oil, 1 tsp salt. Stir until silky and smooth.
- Spread the lemon yogurt in a wide circle on a large serving plate. Pile the charred broccoli on top. Sprinkle with: candied pecans, pomegranate arils, torn mint, jalapeño slices.
- Finish with a drizzle of 2 tablespoons of the black-garlic dressing; keep the rest on the side for serving.
- Serve immediately.
Storage & Make-Ahead Tips
Refrigerate roasted broccoli in an airtight container for up to 3 days. Re-crisp in a hot oven or air fryer before serving. The dressing will keep beautifully for 1 week in the fridge. Stir before using.
You can make the yogurt base 2 days ahead and kept chilled in an airtight container. The dish loses its contrast and freshness once layered, so assemble just before serving.
FAQ
Can I substitute the black garlic?
Yes — roasted garlic works, though you’ll lose some of the deep sweetness.
What can I use instead of pomegranate molasses?
Balsamic glaze or reduced pomegranate juice works nicely.
Can I make this dairy-free?
Swap in a thick coconut yogurt — it complements the charred broccoli surprisingly well.
Is this spicy?
The jalapeño adds a gentle kick, but you can omit it for a mild version.
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