Looking for the secret to How to Sauté Broccoli like a pro? This simple recipe will transform boring ol’ florets into a flavour-packed side dish you’ll crave every time!
Broccoli. So simple yet so versatile. And SO very delicious in SO many different ways. Am I right?! Whether we’re talkin’ steamed broccoli, oven roasted broccoli, or broccoli in the air fryer, you can never really go wrong with this perfect side dish for any meal.
I have to say that broccoli is definitely the MVP of my grocery cart (aka one of the most purchased veggies in my house). Mind you, I don’t have any kids to feed or to trick into eating it. This obsession is all me (ok, ok, and my grown man of a boyfriend). 😉
We just love broccoli! Besides it tasting so dang good no matter how you prepare it, it’s relatively cheap (and/or often goes on sale), is super versatile, and basically makes me feel like I’ve got my life together every time I eat it.
Healthy? Check. Delicious? Double check! You see where I’m going with this?!
And to those who already know how to sauté broccoli, I know it might seem unnecessary to share a recipe for something so simple, but you have to remember that not everyone is a pro in the kitchen. So, I’m here to make sure your broccoli is as flawless as it can be—every single time. Because, trust me, well cooked and crisp-tender broccoli is something we all deserve.
INGREDIENTS YOU’LL NEED TO MAKE SAUTÉED BROCCOLI
I know I’m not the only one that always keeps broccoli in my fridge because it’s easy, delicious, and goes with just about everything. This sautéed broccoli recipe keeps it simple with a handful of ingredients that work together to make broccoli shine—no fuss, no fancy techniques, just good food done right. Let me break down each ingredient you’ll need to make it in a little bit more detail:
- Broccoli: Well, duh! Fresh, vibrant, and ready to be the star of your plate. Cut your head of broccoli into small florets so it cooks evenly and quickly. BONUS: The stems are great too if you peel and slice them (you can also eat them raw like we did as kids!) I like using fresh broccoli for this recipe but frozen broccoli will also work – just keep in mind that the flavour and texture might differ slightly and you won’t have to add any additional water to the skillet while cooking. If you’re feeling fancy, you can even use broccolini for a more tender bite.
- Olive Oil: The silky base that helps everything cook up beautifully. Go for a good quality extra virgin if you want that rich, slightly fruity taste. However, you can use a different kind of oil instead (such as avocado) if you prefer.
- Garlic: The flavour bomb that makes everything better. Use fresh garlic for the best taste, and feel free to adjust the amount based on how much you love it (a lot, I hope!).
- Red Pepper Flakes (not pictured, optional): For just a hint of heat to keep things interesting. Totally optional, but highly recommended if you’re into a little spice.
- Salt and Pepper: The basics, but so essential. They bring out the natural flavours of the broccoli and tie everything together.
- Lemon (optional): A fresh squeeze of lemon juice at the end adds a bright, zippy finish that takes the dish up a notch. Optional, but highly recommended for a light, fresh, and flavourful finish.
- Water: Just enough to help steam the broccoli to get that tender-crisp texture that’s just perfect.
HOW TO SAUTÉ BROCCOLI (KEY TIPS)
You can find full instructions for how to make this quick and easy sautéed broccoli recipe in the recipe card down below. But here are a few quick tips to keep in mind:
- Use fresh broccoli. Fresh broccoli will give you that perfect crunch and vibrant colour. If your broccoli’s been hanging out in the fridge for a while, it might not cook up quite as tender-crisp, so fresh is the way to go! EXTRA TIP: You can use frozen broccoli if you prefer or if that’s all you have on hand. However, since frozen broccoli holds more moisture, you won’t need to add any extra water to the pan. Just focus on sautéing it until the edges get a little crispy and golden.
- Cut the broccoli into uniform size florets. This helps them cook up evenly and in the same amount of time.
- Don’t overcrowd the pan/skillet. Give your broccoli some space! If the pan’s too crowded, the broccoli will steam instead of sautéing, and you’ll miss out on that crispy, caramelized goodness. Use a large skillet or work in batches if you need to.
- Watch the garlic closely. Garlic cooks quickly and can burn in a heartbeat, which makes everything taste bitter. Sauté it just until it’s fragrant (about 30 seconds) before adding the broccoli. Keep stirring and don’t walk away from this one.
- Add a splash of water for steam. If you want that tender-crisp texture (not soggy!), adding a little water and covering the pan for a minute helps steam the broccoli without overcooking it. Just don’t let the water sit too long—steam it and let it cook off quickly! No lid? No problem! Instead of steaming, cook the broccoli and splash of water on medium heat for an extra 2-3 minutes while stirring frequently. If you want that steamed effect, cover the pan loosely with a piece of aluminum foil. It’s a quick DIY lid!
- Finish with lemon for a pop of flavour. Squeeze a little fresh lemon juice over the broccoli at the end to brighten it up. It makes the whole dish feel fresh and adds a zingy kick!
- Taste and adjust the seasonings. Don’t be afraid to taste and adjust! Sometimes, a little extra salt or pepper can make all the difference in bringing out the natural flavours. You can also add a bit more red pepper flakes if you like a little extra heat.
FREQUENTLY ASKED QUESTIONS
Fresh broccoli is usually the way to go for sautéing if you want that perfect tender-crisp texture and vibrant colour. It cooks up quicker and gives you that satisfying crunch. But if you’ve got frozen broccoli on hand, no worries—it can still work, though it might be a little softer since it holds more moisture. The best part? You don’t need to add any water to the pan when using frozen broccoli, since it already has plenty of moisture that’ll help it cook. Just make sure to thaw and drain it first to avoid excess water. Both options can work, but fresh definitely gives you that crisp, fresh bite!
Yep, you can totally sauté broccoli without boiling it first! In fact, that’s the beauty of sautéing—it’s all about cooking the broccoli directly in a pan, so it gets that perfect tender-crisp texture without the need for any boiling. You’ll just toss the broccoli in a hot pan with a little oil (or butter!) and let it cook, stirring occasionally. The key is to make sure the heat’s not too high, so it doesn’t burn before it’s tender. With just a little bit of patience and the right technique, you’ll learn how to sauté broccoli perfectly every time, no boiling necessary!
Both oil and butter have their perks when it comes to sautéing veggies, so it really comes down to what you’re in the mood for. Olive oil is the go-to for a lighter, more neutral flavour and higher cooking temperatures, so it’s great if you want the veggies to shine without overpowering them.
On the other hand, butter brings a rich, creamy flavour that can make your veggies taste extra indulgent (hello, crispy edges!). A lot of people even like to use a combo of both for the best of both worlds—oil for the sautéing and butter to finish things off for that velvety richness. Honestly, it’s all about what vibe you’re going for in your dish!
You can freeze sautéed broccoli, but keep in mind that it might lose some of its crispiness once thawed. To do it right, make sure you let the broccoli cool completely before freezing, and try to freeze it in a single layer on a baking sheet first. Once frozen, transfer it to a freezer bag or airtight container. When you’re ready to use it, you can reheat it in the microwave or on the stovetop, but don’t expect it to have that same fresh, crunchy texture. It’s still great for adding to soups, casseroles, or stir-fries, though!
Sautéed broccoli will last about 3 to 4 days in the fridge if stored in an airtight container. After that, it might start losing its flavour and texture, so it’s best to eat it up sooner rather than later. If you find yourself with leftovers, just reheat it on the stovetop or in the microwave, but keep in mind it might not be as crispy as when it was first cooked. If you want it to last longer, you can always freeze it (though, as I mentioned, it won’t be as crisp once thawed).
MORE GREAT RECIPES FEATURING BROCCOLI
CREAMY RAW BROCCOLI SALAD WITH BACON
KETO FRIENDLY CHICKEN AND BROCCOLI ALFREDO
EASY PORK AND BROCCOLI STIR-FRY
BAKED BROCCOLI MAC AND CHEESE (VEGAN)
LOVE THIS RECIPE? PIN IT FOR LATER!
HOW TO SAUTÉ BROCCOLI
Ingredients
- 1 large head Broccoli cut into small florets
- 2 tbsp Extra Virgin Olive Oil (or avocado oil)
- 3 Cloves Garlic thinly sliced or minced
- 1/2 tsp Red Pepper Flakes optional, for a kick
- Salt and Freshly Ground Black Pepper to taste
- Juice of 1/2 a Lemon optional, for brightness
- 1-2 tbsp Water
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and sauté for 30 seconds to 1 minute until fragrant. Be careful not to burn it!
- Toss in the broccoli florets and sprinkle with salt, pepper, and red pepper flakes (if using). Stir everything well to coat the broccoli in the oil.
- Add 1-2 tablespoons of water to the pan and cover it with a lid. Let the broccoli steam for 3-4 minutes until it’s bright green and tender-crisp.
- Remove the lid, squeeze fresh lemon juice over the broccoli, and give it one final stir. Adjust seasoning if needed.
Video
Notes
- Instead of steaming, cook the broccoli on medium heat for an extra 2-3 minutes while stirring frequently.
- Add a splash of water and let it cook off as you stir to help soften the broccoli a bit.
- If you want that steamed effect, cover the pan loosely with a piece of aluminum foil—it’s a quick DIY lid!
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