This tender-crisp sautéed broccoli is perfectly cooked and simply flavored with olive oil, butter, lemon juice, and a few seasonings. Everyone will love this delicious side that’s ready in less than 15 minutes.
Broccoli is the one vegetable everyone in my family can agree on. Even my kids were really small they were always game for some “little trees”. For that reason I make it often – either roasted or sautéed.
I make this Sautéed Broccoli weekly. It’s the easiest side to add to whatever meal I’m making for dinner. Plus I always have fresh broccoli in the refrigerator.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Fresh broccoli
- Olive oil
- Butter or ghee
- Lemon juice
- A few simple seasonings
To make this broccoli, first sauté florets in a little oil. Then give it a quick steam in butter or ghee. Add a splash of lemon juice at the end.
Is it better to purchase pre-cut fresh florets or heads of broccoli?
I go back and forth between purchasing fresh pre-cut florets or heads of broccoli.
Which I do depends on how the bagged broccoli is looking. Sometimes what the grocery store has in the bags is too close to its expiration date, cut too small, or falling apart.
Both are excellent options so purchase whichever is most appealing to you!
How to cut broccoli into florets
When you purchase a head of broccoli (or several) you’ll notice that it has a flowering head (that’s what looks like the top of a tree) and a long stem. We don’t need that full stem for florets. Place the head of broccoli on a cutting board on a flat surface. Use a sharp knife to slice the flowering head away from the top of the stem. Discard the extra stem. Now what you have left looks like many small trees connected together. Slice between each “tree” to create smaller florets, about 2 inches in size.
Can you use frozen broccoli?
While I’m a huge fan of frozen veggies, I prefer sautéing fresh broccoli instead of frozen. Frozen broccoli tends to get mushy quickly.
Can you make ahead of time?
You can absolutely make Sautéed Broccoli in advance. I recommend undercooking it just a bit (maybe 2 minutes less) so that when you reheat it later it won’t be too soft.
Can you freeze this?
You can freeze this side; however, like all cooked veggies they’re best when they’re freshly prepared.
More quick sides like this:
Herb Roasted Brussels Sprouts and Broccoli
- 1 1/2 tbsp olive oil, extra-virgin
- 1 lb broccoli florets
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 2 tbsp butter or ghee
- 1/2 tbsp lemon juice
- Add oil to a skillet on medium-high heat. Once hot, add broccoli, salt, garlic powder, and ginger. Sauté, stirring frequently, for 3 to 4 minutes or until broccoli has a little browning.
- Reduce heat to medium-low. Add butter or ghee. Cover. Steam for 2 to 4 minutes or until broccoli is as tender as you like it. (I do 2-3 minutes so it's still bright green with some crunch.) Squeeze lemon juice over broccoli before serving.
2 Comments on “Sautéed Broccoli”
This was the perfect side dish for a Whole30 beef with broccoli recipe that called for cooking the broccoli separately! I followed the instructions and cooking times suggested, using ghee and omitting the lemon at the end, but I will definitely use the lemon the next time I make this as a side…it was quick and great!
I’m so happy you enjoyed it, Erin!