Smoked Broccoli Recipe
This smoked broccoli recipe adds a new layer of flavor to roasted broccoli. Smoking this veggie with this savory combination of spices will make even the pickiest eater love eating their veggies!
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I’ve said it before and I’ll say it again.
Smoking food makes it a million times better.
It doesn’t really matter what it is.
But adding that extra smoky layer of flavor to your food really ups the deliciousness without adding a lot of extra work.
Take this smoked broccoli recipe for example.
It essentially slow roasts the broccoli in a blend of tangy balsamic vinegar, salty worcestershire sauce, and bold barbecue rub.
The result?
A veggie that even the pickiest eaters will devour!
Ingredients
To make this you’ll need:
- Broccoli– Fresh florets
- Olive oil– Extra virgin for best flavor
- Worcestershire sauce
- Vinegar– Balsamic. Substituting a different kind of vinegar will drastically change the flavor.
- Spices– Smoked garlic powder, barbecue rub, and minced garlic
How to Make
Making this smoked broccoli recipe is so easy!
Just mix all of the ingredients except for the broccoli florets together in a large bowl.
Once the sauce is whisked together, add the broccoli to the mixture.
Toss the broccoli and sauce together so the sauce coats the broccoli.
Spread the coated broccoli and any extra sauce out into a 9×13″ aluminum pan.
Smoke the broccoli at 250 degrees for 90 minutes.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or in a hot oven until warmed through.
What type of wood should I use to smoke broccoli?
Mild woods are generally the best to use to smoke broccoli.
Using a wood like apple, maple, or cherry will add a mellow sweet background to the broccoli without overpowering it.
Tips and Tricks
- Adjust the seasoning to suit your preferences.
- Smoked garlic powder may be somewhat tricky to find. You could use regular garlic powder and sprinkle in a little smoked paprika for the smoky element.
- I like to cut the thicker stems off the broccoli so you’re not eating any of the woody pieces.
Other Smoked Vegetable Recipes
This smoked broccoli recipe will turn everyone into a broccoli fan!
Make it and enjoy!
Looking for other smoked vegetable recipes?
Try these:
- Smoked Green Bean Casserole
- Butter Braised Smoked Green Beans
- Smoked Corn On The Cob With Honey Butter
- Smoked Loaded Twice Baked Potatoes
- Smoked Jalapeno Cheddar Creamed Corn
If you’ve tried these SMOKED BROCCOLI RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Broccoli Recipe
Ingredients
- 2 1/2 lbs fresh broccoli florets
- 1/4 cup extra virgin olive oil
- 1/8 cup worcestershire sauce
- heaping 1/8 cup balsamic vinegar
- 1/2 tbsp smoked garlic powder
- 1 tbsp barbecue rub
- 3-4 tbsp minced garlic
Instructions
- Add all of the ingredients, except the broccoli, to a large mixing bowl. Whisk together to evenly combine.1/4 cup extra virgin olive oil, 1/8 cup worcestershire sauce, heaping 1/8 cup balsamic vinegar, 1/2 tbsp smoked garlic powder, 1 tbsp barbecue rub, 3-4 tbsp minced garlic
- Add the broccoli florets to the mixing bowl and gently toss until all of the broccoli's well coated.2 1/2 lbs fresh broccoli florets
- Spread the broccoli out in an 9x13" aluminum pan in an even layer. Pour any remaining sauce evenly out overtop.
- Smoke at 250° for 90 minutes.
- Serve warm & enjoy!
Notes
- Adjust the seasoning to suit your preferences.
- Smoked garlic powder may be somewhat tricky to find. You could use regular garlic powder and sprinkle in a little smoked paprika for the smoky element.
- I like to cut the thicker stems off the broccoli so you're not eating any of the woody pieces.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
