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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
Cook Time 8 minutes
Total Time 18 minutes
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.