`Pan-Roasted Broccoli with Tangy Grapefruit Vinaigrette |

Pan-Roasted Broccoli with Tangy Grapefruit Vinaigrette

This caramelized broccoli dish makes a perfect side for a dinner party, or an awesome vegetarian lunch option. Crispy caramelized broccoli plays perfectly with the tangy grapefruit vinaigrette and sesame seeds.
Pan-Roasted Broccoli with Tangy Grapefruit Vinaigrette
Pan-Roasted Broccoli with Tangy Grapefruit Vinaigrette
Sep. 5, 2020
Paul Kostandin

Broccoli is such an incred­i­ble veg­etable, it lends itself to so many fla­vor and prepa­ra­tions. This is a specif­i­cally deli­cious broc­coli dish, it com­bines a tangy grape­fruit vinai­grette with caramelized onion, pan-roasted broc­coli, and sesame. 

The secret to cook­ing broc­coli per­fectly is to blanch it before­hand in heav­ily salted water and then shock it in ice water to stop it from cook­ing fur­ther. This allows you to start a stir fry recipe with broc­coli that is already ten­der and par­tially cooked, reduc­ing over­all cook­ing time and keep­ing your broc­coli vibrant green.

Try using a medium-bod­ied extra vir­gin olive oil for the cook­ing por­tion of the recipe and a more robust, spicier extra vir­gin olive oil for the grape­fruit dress­ing. 


Pan-Roasted Broccoli with Tangy Grapefruit Vinaigrette

5 from 2 votes
Course: Sides, Appetizers, DinnerCuisine: American


Prep time


Cooking time



This caramelized broc­coli dish makes a per­fect side for a din­ner party, or an awe­some veg­e­tar­ian lunch option. Try adding shrimp or grilled chicken and make it a meal!


  • For the Pan Roasted Broccoli
  • 1 large head of broc­coli, sep­a­rated into flo­rets

  • 1/4 cup red onion, sliced

  • 2 cloves gar­lic, sliced

  • 1/4 cup extra vir­gin olive oil

  • 1 pinch salt

  • 1 pinch black pep­per

  • For the Grapefruit Vinaigrette
  • 1/4 cup grape­fruit juice

  • 1/2 cup extra vir­gin olive oil

  • 1 tsp salt

  • 1 tsp honey

  • 1/4 tsp black pep­per

  • 1/4 tsp paprika

  • 1/4 tsp dried oregano

  • 1 tsp sesame seeds


  • To Blanch the Broccoli
  • Bring a pot of heav­ily salted water to a boil over high heat. 
  • Place the sep­a­rated broc­coli into the boil­ing water and cook for 1 minute
  • Remove the broc­coli and trans­fer it to a large bowl of ice water to stop the cook­ing process.
  • Reserve the broc­coli until needed.
  • To Make the Grapefruit Vinaigrette
  • In a bowl com­bine the grape­fruit juice, honey, olive oil, black pep­per, salt, paprika, oregano and sesame seeds. 
  • Mix well and reserve for later. 
  • To Pan Roast the Broccoli
  • Heat 1/4 cup of olive in a large saute pan over medium/high heat. 
  • Add the gar­lic and red onion and allow it to caramelize lightly. 
  • Season the onions/garlic with a pinch of salt and pep­per.
  • Add the broc­coli and con­tinue cook­ing until the broc­coli is well seared and the onion/garlic are caramelized and fra­grant. 
  • To Plate
  • Carefully spoon the broc­coli into a large serv­ing dish.
  • Spoon the grape­fruit dress­ing over the broc­coli. 
  • Enjoy!

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