The Easy 2-Ingredient Broccoli I Make on Repeat

Fun things happen in my kitchen when I’m rapidly throwing things together and calling them “dinner.” For example, on a recent weeknight I was feeling proud of my plan for a saucy sesame chicken dish until I realized I forgot to plan for a vegetable side. Being the registered dietitian I am, I couldn’t imagine serving a meal without a vegetable, so I quickly scoured my kitchen for anything that would work.

I was happy to see a whole head of sad but viable broccoli in my refrigerator. And even happier when I remembered I had a jar of my favorite chili crisp (Momofuku, if you’re wondering), in my pantry. Thus my 2-ingredient chili crisp broccoli was born!

Tips for Making My 2-Ingredient Broccoli

The recipe starts with preheating your oven and a large rimmed baking sheet. This is one of my favorite time-saving tricks because once your broccoli hits that hot pan, it starts cooking immediately. The short cooking time also means your broccoli will turn out crisp-tender versus mushy and overcooked.

As for that broccoli, I almost always buy a whole head instead of precut florets because I know that with just a few swipes of my knife, I can peel away the rough part of the stem to reveal the tender stalk inside. It’s just as flavorful and fabulous as the florets! If time is tight, though, and I don’t feel like wielding my knife, I’ll grab some bagged florets.

The Secret Ingredient

Chili crisp does triple duty here. It serves as the oil so the broccoli roasts up in the oven, it adds tons of flavor, and the little bits add crispy texture. You can adjust the level of spice by your choice of chili crisp as well as adjusting how much you add at the end.

Instead of stirring or shaking the crisp, I do my best to keep things settled in the jar. This makes it easy to dip my spoon in to grab the seasoned oil on top, but not any of the “crisp” on the bottom.

The result is a crunchy, spicy side dish that pairs well with chicken, a rice bowl, or as a topping for a noodle or ramen dish. It’s also delicious the next day served cold with a squeeze of fresh lime juice and tossed with canned salmon or tuna.

How to Make My 2-Ingredient Chili Crisp Broccoli

For four servings you’ll need:

• 1 1/2 pounds broccoli (about 1 large head)

• 1 tablespoon chili crisp oil

• 1/4 teaspoon kosher salt

• 1 tablespoon chili crisp (the crispy bits)

Place a large rimmed baking sheet on the center rack of your oven and preheat the oven to 425°F.

Wash the broccoli and pat it dry. Cut the florets from the stem, then cut them into bite-size pieces as needed and place them in a large bowl. Trim the outer layer of the broccoli stem to reveal the soft, inner stalk, then cut the tender stalk into 1/4-inch-thick slices. Add these to the bowl with the florets.

Dip your spoon into the jar of chili crisp and measure out 1 tablespoon of the oil on top. (If there isn’t enough, supplement it with extra-virgin olive, grapeseed, avocado, or canola oil.) Drizzle the oil over the broccoli and sprinkle with the salt. Toss until the broccoli is well coated.

Remove the preheated pan from the oven and carefully line it with a piece of parchment paper. Pour the broccoli out onto the prepared pan and spread it into an even layer. Roast until the broccoli is golden brown and just tender, about 15 minutes, stirring once halfway through cooking.

Transfer the cooked broccoli back to the large bowl, add the chili crisp, and toss to combine. Serve immediately.

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