Lemony broccoli with butter and garlic is a bright and flavorful side dish that takes the freshness of broccoli and pairs it with zesty lemon and rich butter. It's an easy 15 minute side dish that complements any dish.
Looking for more quick and healthy vegetable side dishes you might enjoy?
Check out roasted bok choy, carrot salad, and avocado cabbage slaw.
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Recipe Overview
- Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Keto, Paleo, GAPS, Ancestral diet
- Tools Needed: stainless steel frying pan
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love This Garlic and Broccoli
I love this garlicky lemon broccoli because it's a total flavor bomb in just 10 minutes! The bright, buttery goodness with a pop of lemon makes it the perfect side dish to jazz up any meal.
It's simple, fresh, and surprisingly bold, yet quick enough to whip up even on the busiest weeknights.
If you're looking to get more veggies on the table, this is the way to do it - easy, delicious, and full of vibrant flavors.
Ingredients for Garlic Broccoli
- Broccoli: Blanching it keeps the broccoli florets tender-crisp while preserving their vibrant green color. Fresh broccoli gives the best texture but I have tips in the FAQs for using frozen broccoli.
- Butter: Unsalted butter adds a rich and silky texture (plus, butter just makes everything taste better!), but it also helps to carry the flavors of garlic and lemon. If using salted butter, hold back some of the additional salt.
- Aromatics: Fresh garlic cloves and lemon slices are sauteed in butter to really bring out their flavor without overpowering the dish.
- Garnish: Parmesan cheese adds a salty, umami finish to the broccoli and red pepper flakes gives it some heat.
Make it Ancestral
Give this simple side dish an ancestral twist by using grass-fed butter for its superior nutrients like omega-3s and vitamin K2 and swapping regular Parmesan for raw, unpasteurized cheese, which supports digestion and gut health. Traditional Parmigiano-Reggiano is the best choice, as it's made from raw milk and aged for at least 12 months, but for a truly raw alternative, try raw Pecorino Romano or artisan raw-milk aged cheeses like Gruyere or Comte.
How to Make Broccoli with Butter and Garlic
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Sauté
In a small skillet over medium heat, melt the butter. Add sliced lemon and saute until golden brown. Add minced garlic cloves for about 30 seconds until fragrant. Set aside.
Step 2. Blanch
Bring a pot of water to a boil, add the broccoli florets, and blanch for 1-2 minutes. Drain and rinse with cold water to stop cooking. You can even dunk the broccoli in ice water to really capture that vibrant green color (but don't keep it in there too long otherwise it'll become water-logged).
Step 3. Toss
While the broccoli is still warm, pour the lemony garlic butter over it and add sea salt. Gently toss everything together so the broccoli soaks up all that flavor. You can pick out the lemon slices and discard.
Step 4. Garnish
Drizzle fresh lemon juice if desired and garnish with red pepper flakes and grated parmesan cheese.
Helpful Tips
- Don't overcook the broccoli - Blanching for just a minute or two keeps it vibrant and crispy and immediately rinse with cold water to stop the cooking process and lock in that bright green color.
- Toast the garlic just right - Saute the garlic for only 30 seconds to avoid burning. Burnt garlic turns bitter and can overpower the dish.
- Use even-sized florets - To ensure that all broccoli cooks evenly, make sure all broccoli florets are of similar size. If some pieces are too big, they'll be tough; if too small, they'll turn mushy.
💭Meal Prep Suggestion!
Make the recipe as directed, but remove the lemon slices before storing. Keep it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove before serving.
Serving Suggestions
This garlic broccoli is incredibly versatile and can be paired with so many dishes! I like to serve it with freshly grated Parmesan cheese and fresh lemon wedges. Sprinkle some crushed red pepper flakes for a touch of heat.
Side dish: It's great with basic roasted meats like air fryer duck or pan fried boneless pork chops.
Main dish: Toss it with some chicken meat from the whole chicken broth and your favorite pasta for a veggie-packed meal.
Make it a meal with lemon garlic broccoli:
- Crispy Oven Roasted Garlic Potatoes50 Minutes
- 30-Minute Chicken Liver and Onions28 Minutes
- Classic House Salad15 Minutes
- How to Make Lacto-Fermented Jalapeño Peppers20 Minutes
Frequently Asked Questions
Store leftover garlic butter in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. To reheat, transfer the broccoli to a small saucepan and warm over medium-high heat, stirring gently. For best texture, avoid overheating, as broccoli can become mushy.
Yes, you can freeze this garlic broccoli, though the texture may soften after thawing. To freeze, cool it completely, spread it on a baking sheet for an hour, then transfer to an airtight container or freezer bag for up to 3 months. Reheat by sauteing it from frozen or thawing it in the fridge before warming it.
Yes, you can definitely use frozen broccoli but you have to thaw it first. Be sure to drain off any excess water, as frozen broccoli tends to release moisture when thawed. And make sure to avoid overcooking it as that will lead to mushiness.
Looking for more related recipes? Here are some ideas:
Did you make this garlic and broccoli? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Lemony Broccoli with Butter and Garlic
Ingredients
- 4 cups broccoli florets
- ¼ cup unsalted butter
- 1 lemon sliced
- 4 garlic cloves minced
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- grated parmesan cheese
Instructions
- In a small skillet over medium heat, melt the ¼ cup unsalted butter. Add sliced 1 lemon and saute until golden brown. Add minced 4 garlic cloves for about 30 seconds until fragrant. Set aside.
- Bring a pot of water to a boil, add the 4 cups broccoli florets, and blanch for 1-2 minutes. Drain and rice with cold water to stop cooking.
- While the broccoli is still warm, pour the garlic butter over it and add ½ teaspoon sea salt. Gently toss everything together so the broccoli soaks up all that flavor.
- Drizzle fresh lemon juice if desired and garnish with ¼ teaspoon red pepper flakes and grated parmesan cheese.
Notes
- Don't overcook the broccoli - Blanching for just a minute or two keeps it vibrant and crispy and immediately rinse with cold water to stop the cooking process and lock in that bright green color.
- Toast the garlic just right - Saute the garlic for only 30 seconds to avoid burning. Burnt garlic turns bitter and can overpower the dish.
- Use even-sized florets - To ensure that all broccoli cooks evenly, make sure all broccoli florets are of similar size. If some pieces are too big, they'll be tough; if too small, they'll turn mushy.
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