Air-Fryer Broccoli
Published Nov. 2, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2small broccoli heads (1 scant pound), florets cut into 1 ½- to 2-inch pieces
- 2½tablespoons extra-virgin olive oil
- 2½teaspoons low-sodium soy sauce
- ¼teaspoon red-pepper flakes
- 1lemon wedge, for squeezing
- Lemon zest, sesame seeds, fish sauce, chile crisp or chile oil, for serving (optional)
Nutritional analysis per serving (2 servings)
309 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 13 grams protein; 354 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat air fryer to 375 degrees, if preheating is recommended for your air fryer.
- Step 2
Add the broccoli to a medium bowl, along with any tiny stray pieces from the cutting board (they will get crunchy and browned). Drizzle with the olive oil, soy sauce and red-pepper flakes and toss to coat.
- Step 3
Transfer broccoli to the air fryer basket. Use a spatula to scrape any remaining soy sauce and oil from the bowl over the broccoli. (Every drop can help the broccoli char and deepen the flavor.) Fry at 375 degrees for 9 minutes, tossing the broccoli halfway through with tongs or shaking the basket, until the heads of the florets are browned and crisped and broccoli stems are tender when pierced with a fork.
- Step 4
Transfer broccoli to a serving bowl and drizzle with lemon juice. Top with lemon zest, sesame seeds, fish sauce, chile crisp or chile oil, if desired.
Private Notes
Comments
The same effect may be achieved by preheating the oven to 400, tossing florets with a bit of olive oil, putting everything on a parchment paper lined sheet pan and roasting for 15 or so minutes. No mess, same crunchy delicious broccoli and no need to worry about where the little tidbits have gone!
The benefit of the air-fryer is that you don't have to heat an entire oven for a small serving of broccoli. Most air-fryers don't need parchment as they clean up in a jiffy, just like they heat up in a couple of minutes. I'm a fan because of the convenience and using less electricity.
Order these parchment paper (perforated) air fryer basket liners from Amazon for 200 at under $9.00. https://smile.amazon.com/gp/product/B099DWVQ1K/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
I've got a handle on this now, I think. First couple of times I scorched the broc. Now it's my default way to prepare it. KASinYVR has it down perfectly. In fact it applies to every recipe that calls for a full sized oven, in my experience, cooking just for one, as I do.
Addendum...I've done this several times now, adding more vegetables each time. Tonight, along with the brocc were carrots [cut in sticks] courgettes [ditto] leeks [roundels] All worked out perfectly on 180C x 5 mins x 2. I think this is my 'go to' veg m.o. now.
Excellent! Crispy and flavorful. It took more like 20 minutes so time the rest of your meal accordingly.
20 mins! Crikey O'Riley! Is your fryer pedal powered!? I can see how this recipe for brok might succeed. My version, somewhat less by time but a tad more in temp, produced a sort of broccoli toast. "It was broccoli, Capt, but not as we know it" Perhaps my 2 drawer fryer bigs up the temps, being smaller volumes. I did the air fryer spuds as well. They worked out OK. As did the air fryer pork chop, tho' I was winging it on that. For oil I used whatever was left from the last chicken gig.
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