All you need are two ingredients.

I was happy to see a whole head of sad but viable broccoli in my refrigerator.

Thus my 2-ingredient chili crisp broccoli was born!

Overhead view of a pink plate of chili crisp coated broccoli florets resting on a cloth napkin and marble countertop

Simply Recipes / Sara Haas

The short cooking time also means your broccoli will turn out crisp-tender versus mushy and overcooked.

Its just as flavorful and fabulous as the florets!

The Secret Ingredient

Chili crispdoes triple duty here.

Overhead view of a baking sheet of chili crisp coated broccoli florets on parchment paper with a serving spoon next to a small bowl of chili crisp

Simply Recipes / Sara Haas

Instead of stirring or shaking the crisp, I do my best to keep things settled in the jar.

Wash the broccoli and pat it dry.

Add these to the bowl with the florets.

Overhead view of a pink plate of chili crisp coated broccoli florets and a small wooden spoon with chili crisp all resting on a cloth napkin and marble countertop

Simply Recipes / Sara Haas

Dip your spoon into the jar of chili crisp and measure out 1 tablespoon of the oil on top.

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.

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