Purple sprouting broccoli charred over direct heat until tender and lightly smoky, finished with fresh chilli, lemon, and olive oil. A celebration of late-winter produce.
smokeandsoil.com/recipes/charred-purple-sprouting-broccoli-with-chilli
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms these vegetables completely. The char isn't cosmetic — it's structural, adding bitterness to balance the natural sweetness underneath. Purple sprouting broccoli, with its slender stems and tender florets, holds up beautifully to direct grilling over clean-burning coals. The intense heat crisps the edges and softens the stalks, creating layers of texture and flavour that wouldn’t be possible with gentler cooking methods.
Adding chilli introduces a sharp, smoky heat that complements the broccoli’s earthiness without overpowering it. A squeeze of lemon at the end brightens the dish, cutting through the charred notes and lifting the overall flavour. This recipe is about respecting the ingredient’s natural qualities and enhancing them with fire and simple seasoning — olive oil, salt, black pepper — nothing more. It’s a clear example of how everyday BBQ can be both clean and complex, turning humble vegetables into something worth returning to.
Ingredients
trimmed
finely sliced (seeds in for heat, or removed for a milder flavour)
zest and juice
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill for High Heat
Set up the Weber Master-Touch for direct high heat. Light a full chimney of Weber briquettes and allow them to ash over completely—this takes approximately 20 minutes. Distribute the lit briquettes evenly across the charcoal grate. Place the cooking grate on and allow it to preheat for 5 minutes. The dome temperature should be in excess of 230°C (450°F).
Dress the Broccoli
In the large mixing bowl, toss the trimmed purple sprouting broccoli with the 2 tablespoons of olive oil, a generous pinch of flaked sea salt, and black pepper. Ensure the stems and florets are lightly coated.
Char the Broccoli
Place the dressed broccoli directly over the hot coals. Close the lid to maintain heat and smoke. Cook for 4 minutes, then use the tongs to turn the broccoli. Cook for a further 4 minutes. The broccoli is ready when the stems are tender-crisp and the florets have developed a significant, dark char.
Finish and Serve
Transfer the charred broccoli to a serving dish. Immediately scatter over the sliced red chilli and the lemon zest. Squeeze the fresh lemon juice over the top and finish with a final, generous sprinkle of flaked sea salt. Serve immediately.
Finish and Serve
Transfer the charred broccoli to a serving dish. Immediately scatter over the sliced red chilli and the lemon zest. Squeeze the fresh lemon juice over the top and finish with a final, generous sprinkle of flaked sea salt. Serve immediately.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
tool
Mixing bowls are a fundamental yet often overlooked tool in any BBQ or fire-cooking setup. They are essential for quick, efficient prep work, allowing you to combine ingredients, whisk dressings, and marinate proteins with ease. At Smoke & Soil, we value simplicity and functionality, and a good set of mixing bowls fits perfectly into that ethos. They enable you to work cleanly and effectively, helping you to focus on quality ingredients and straightforward techniques rather than fuss. Choosing the right mixing bowls matters. Stainless steel and glass are the best options as they do not retain odours or stains, and they handle acidic ingredients without issue. Plastic bowls may seem convenient but they can absorb oils and smells, which compromises flavour and cleanliness. Having a nesting set in small, medium, and large sizes covers all prep needs from emulsifying dressings to tossing slaws and marinating larger cuts of meat. Practicality is key. Avoid bowls that are too small as this leads to splashing and poor emulsification. Also, never stack wet bowls as trapped moisture can cause rust or bacterial growth. Dry them thoroughly before nesting and store them in a dry place. This simple attention to detail extends the life of your bowls and keeps your prep area hygienic and efficient.
Written by
L Field
