Lemon Garlic Broccoli

My Italian mom has been making broccoli this way for years, and it’s still my favorite. It’s one of those simple recipes that proves you don’t need a long list of ingredients to make vegetables taste amazing. A little butter, garlic, fresh lemon, and parsley bring out the natural flavor of the broccoli without covering it up.

I like using both the broccoli florets and the stems, so nothing goes to waste. Just peel the tough outer layer from the stems, slice them into thin strips, and steam them along with the florets. They’re tender, delicious, and every bit as good as the tops.

Whether you’re serving it with chicken, fish, steak, or my Crispy Parmesan Herb Tofu with Lemon Garlic Butter Sauce, this easy side dish goes with just about anything.

Why You’ll Love this Recipe

• Ready in about 15 minutes.
• Made with simple, everyday ingredients.
• Fresh lemon and garlic add bright, fresh flavor.
• A great way to use both the broccoli florets and stems.
• An easy side dish that goes with almost any meal.

Ingredient Notes

• Broccoli – I use both the florets and the stems. Peel the tough outer layer from the stems before slicing them into thin strips.
• Butter – Adds richness and flavor. If you’d rather keep it dairy-free, you can use all extra-virgin olive oil or your favorite plant-based butter.
• Extra-virgin olive oil – Adds flavor and helps keep the butter from browning too quickly.
• Garlic – Fresh garlic gives this recipe the best flavor.
• Fresh lemon juice and zest – The zest adds even more fresh lemon flavor, so don’t skip it.
• Fresh parsley – Adds freshness and color.

Grace

Lemon Garlic Broccoli

Fresh steamed broccoli tossed in a simple lemon garlic butter sauce with fresh parsley. An easy side dish that goes with just about any meal.

Print Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Italian, Mediterranean

Ingredients

  

1 large head broccoli

florets cut into bite-sized pieces, stems peeled and julienned

1 tablespoon butter

1½ tablespoons extra-virgin olive oil

1 small garlic clove, finely minced

3½ teaspoons fresh lemon juice

¼ teaspoon lemon zest

1 tablespoon finely chopped fresh parsley

Salt and freshly ground black pepper, to taste

You’ll Need

• 1 Vegetable peeler
• 1 Chef's knife
• 1 cutting board
• 1 Steamer basket or steamer insert
• 1 Large skillet
• 1 Measuring spoons

Instructions

 

1. Cut the broccoli into florets. Peel the tough outer layer from the stems and cut them into thin julienne strips.
2. Steam the broccoli florets and stems until bright green and just tender, about 4 to 5 minutes.
3. The broccoli should be bright green and just tender. It will continue cooking a little when you toss it in the sauce.
4. While the broccoli is steaming, melt the butter with the olive oil in a skillet over medium-low heat.
5. Add the garlic and cook for about 30 seconds, just until fragrant.
6. Remove the skillet from the heat and stir in the lemon juice, lemon zest, and parsley.
7. Add the steamed broccoli and toss until evenly coated.
8. Season with salt and black pepper to taste. Serve immediately.

Notes

• You can substitute olive oil for the butter if you’d like a dairy-free version.
• Don’t overcook the broccoli. It should stay bright green and slightly crisp.
• Leftovers can be refrigerated for up to 3 days.