Spicy Charred Broccoli and Burrata Sheet Pan Dinner
Prep time 20mins
Cook time 45mins
Serves or Makes: Serves 4

Recipe Card


  • 4 long stem broccoli bunches, cut into long strips
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon garlic powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 large eggs
  • 1 tablespoon white vinegar
  • 1/2 teaspoon lemon zest
  • 3 4-ounce balls burrata, torn or kept whole for serving
  • Fly By Jing Chili Crisp, for serving
  • 1 tablespoon pignoli nuts
  • Charred lemon wedges, for serving (method below)
  • Flaky salt, for serving (optional)

Charred Broccoli


  • Step 1

    Preheat oven to 375 degrees F. Transfer sliced broccoli to a parchment paper lined sheet pan. Coat with olive oil. Season with garlic powder, salt, pepper. Lightly toss to coat evenly. Roast 45 minutes, flipping each broccoli strip and rotating pan halfway at 30 minute mark.

Jammy Eggs

  • Step 1

    Meanwhile, fill a medium-large pot with enough water to cover eggs by 1 inch (if you have more eggs, you'll need a larger pot and more water). Bring water to a boil. Reduce to a simmer and stir in white vinegar. Carefully add eggs using tongs, a spider strainer, or skimmer. Cook eggs uncovered for exactly 6 1/2 minutes. While they cook, prepare ice bath by filling a large bowl with cold water and ice cubes.

  • Step 2

    Transfer cooled eggs to a bowl. When ready to peel, lightly tap and roll each egg on counter or cutting board surface to begin cracking process, and gently continue removing shells. Rinse each egg with water to remove any shell fragments. Set aside until ready to serve.

Charred Lemons

  • Step 1

    Heat 1 teaspoon olive oil over medium heat in a small frying pan. Slice two lemons in half, and place each half flesh down. Do not move. Char 3-4 minutes until dark golden brown.


  • Step 1

    Assemble directly on sheet pan or transfer charred broccoli to a platter. Top with torn burrata or place whole burrata balls around platter. Slice jammy eggs in half lengthwise with a sharp knife and place overtop. Drizzle with chili crisp or serve with a side of chili crisp. Sprinkle with lemon zest and pignoli nuts. Sprinkle with flaky salt, if desired. Garnish with charred lemons for squeezing overtop.