Steamed Lemon Broccoli
This easy Broccoli with Garlic and Lemon is one of my favorite go-to ways to jazz up simple steamed broccoli and my children absolutely love it! It’s naturally gluten-free and low carb too!
I originally shared this recipe on February 22, 2013. I have updated the text, images and video to share it again with you today.
Table of contents
Why you’ll love this Steamed Broccoli Recipe
If you are a fan of broccoli and looking for the simplest way to prepare it, then this steamed broccoli with garlic and lemon is going to be your new favorite recipe! It has long been a staple at my house and is my daughter’s favorite way to eat vegetables.
- The garlic and lemon are great with all sorts of main course recipes like our Grilled Rosemary Garlic Pork Tenderloin and Grilled Greek Chicken Thighs.
- It is healthy because steaming helps to preserve nutrients.
- It is simple to prepare and only takes 10 minutes start to finish!
- It is a great recipe for beginners and new cooks because it doesn’t require a lot of skill other than chopping.
- It is low in calories and carbohydrates and is Whole 30 Compliant, gluten-free and vegan so pretty much everyone can enjoy it.
- It is a great side for a holiday because it is prepared on the stovetop and won’t take up valuable oven space!
WATCH: How to make Steamed Broccoli
How to Make Easy Lemon Garlic Broccoli
Step 1: Steam The Broccoli
Steam it in a large pot over boiling water with a steamer basket. Make sure the water level is below the bottom of the steamer. Cover and steam until it is just tender.
Step 2: Saute Garlic
Chop the garlic, you’ll need a whole tablespoon full! Then sizzle it in hot olive oil in a small skillet. Keep an eye on it so it doesn’t get too brown, then transfer it to a big bowl to stop it from cooking any more.
Step 3: Mix and Serve
Add in the lemon to the bowl along with the lemon zest, salt and pepper.
Add the steamed broccoli to the lemon mixture and toss it to coat. Serve it immediately.
Garlic Broccoli Tips
Make Ahead Instructions
This recipe can be made ahead, but the lemon will turn the green to a yellowish shade. While it will still taste great, it won’t be pretty.
To Meal Prep This Recipe:
Cut the broccoli into florets and seal in a ziplock bag or glass resealable container. The lemon can be zested and juiced. If desired, you can combine the juice and zest in a jar. The garlic is best chopped and cooked at the last minute
Buying and Storing Broccoli
Grocery Store
- I recommend that you look for broccoli crowns because they have less stem so you waste less.
- While I do like stems for their crunch in certain recipes, in this one I prefer the florets because they soak the lemon garlic sauce up.
- Make sure it is not limp. It comes packed in chipped ice to keep it fresh. If you see droplets of water on it, that’s a good sign that the produce department just put it out, or that it is getting sprayed by the automatic system. Both are good signs.
- Avoid any bunches or crowns that are black or yellowing- this is a sign that they are over the hill.
Farmers’ Market
It is not common to see broccoli crowns at Farmers’ Markets. Instead it is sold bunched with stems attached. You’ll often notice that it has more tender leafy greens along the stems. This is normal. Just keep in mind that you may need to buy two bunches, to get 5 cups of florets, as you’ll end up with stem waste. Save the stems to make slaw.
You may also see Sprouting Broccoli which doesn’t look like a broccoli head or crown, instead it is individual thin stalks with florets. See photo above. This recipe would work just fine with sprouting or broccolini which are similar in appearance, but they are not the same thing. Either works, but chop the stems into 1-inch lengths.
Storing Broccoli
When you bring it home, make sure it is not excessively wet and then store it in plastic in the produce drawer. It should stay fresh up to a week.
If it is limp, let it soak in a bowl of cold water for 45 minutes. It will firm up nicely.
Garlic Broccoli Recipe FAQs
The texture of frozen broccoli is too limp to use for steaming. When broccoli is frozen the water in the cells expands, and bursts the cell structure. So when it is thawed out, it is mushy. Frozen broccoli is better used in recipes like my Macaroni and Cheese with Broccoli or Mashed Broccoli with Garlic.
Broccoli, while available commercially year round, is actually in season in mid to late summer and into the fall. It is cold hearty and can withstand frost.
Depending on the cooking method, the answer will vary. When grilling or roasting you should toss the broccoli with salt and oil (and any other seasonings in the recipe) before cooking. For most sautes, moist heat and stove-top cooking methods you can salt during cooking or after. In the case of boiling I suggest salting the water and also adding salt to taste after the broccoli is cooked. For steamed broccoli, it is easiest to add the salt and seasonings after is cooked.
Yes. Broccoli that has been steamed too long will turn a dull shade of brownish green, get soft, limp and mushy and give off sulfurous odor. It is best to steam it until it is fork tender.
More Easy Vegetable Side Dishes
- This has quickly become a super popular recipe here: Simple Sauteed Swiss Chard.
- We love the simplicity of roasting. Some of our faves are Roasted Turnips, Roasted Onions and Carrots and Roasted Parsnips.
- I would be remiss if I didn’t point out this Simple Skillet Green Bean recipe. If you love this broccoli recipe, you will want to try these green beans too!
- If you love cheese as much as we do in this house try my Roasted Broccoli and Cauliflower recipe.
- This Healthy Cream of Broccoli soup from Skinny Taste looks phenomenal.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Steamed Lemon Garlic Broccoli Recipe
- Total Time: 10 minutes
- Yield: 4 cups 1x
Description
Easy Broccoli with Garlic and Lemon- it’s a simple way to make steamed broccoli taste incredible and the kids will love it too! It’s the perfect healthy vegetable side dish to pair with dinner.
Ingredients
- 5 cups raw broccoli, cut into florets
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped garlic
- 1 1/2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- rounded 1/4 teaspoon salt
- Freshly ground pepper to taste
Instructions
- Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer attachment. Add broccoli, cover and steam until crisp tender, 3 ½ to 4 1/2 minutes.
- Meanwhile, heat oil and garlic in a medium skillet over medium heat, stirring occasionally. Cook until the garlic is fragrant and just starting to brown, 30 to 90 seconds. Scrape garlic mixture into a large bowl. Immediately add lemon juice. Add lemon zest, salt and pepper.
- Stir broccoli into the lemon mixture and stir to coat. Serve hot.
Notes
Watch the garlic closely, and as soon as it starts to brown, scrape it into the bowl to prevent it from continuing to cook and brown more. If it gets too dark it will taste bitter.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 2 g
- Sodium: 182 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 3 g
My mother in law taught me this recipe many years ago but she served it cold. I never ate broccoli before tasting this. There was no stopping me after that. The only difference was garlic bulbs cut in half and not cooked. Just had some the other day.
You don’t thaw out broccoli if frozen to steam it. Just steam it frozen and it’s just fine.
My new favorite way to make broccoli! I made this tonight and it was the first time I’ve used my steamer basket… I’ve been missing out! Thanks!