Parmesan Broccoli Recipe

Why We Love This Broccoli Recipe

• Quick & Easy – This Parmesan broccoli is ready in under 10 minutes, because who has time for complicated side dishes? Not us.
• Flavorful – Parmesan, garlic, and a squeeze of lemon make this broccoli anything but boring.
• Veggie-Hater Approved – Even the pickiest eaters have been known to devour it! Maybe that’s not always attainable, but still. We can try. It worked on my husband.

What You’ll Need

When preparing broccoli, I can never decide between this recipe or this garlic steamed broccoli with breadcrumbs. These are my life decisions… But thanks to a certain cute, blonde 4-year-old, this Parmesan Broccoli has been on repeat lately. Here’s all the ingredients you’ll need to make it happen!

• Salted water – Helps season the broccoli as it cooks and keeps it vibrant green. If you’re watching sodium, use unsalted water and season later.
• Fresh broccoli florets – You can swap in frozen broccoli, just be sure to thaw and drain it well.
• Olive oil – Avocado oil or melted butter can be used instead.
• Garlic – If fresh garlic isn’t an option, use ¼ teaspoon garlic powder.
• Fresh lemon juice – To brighten up the broccoli and balance the flavors. Bottled lemon juice is okay to use, but fresh is best.
• Salt and fresh ground black pepper – Essential seasonings to enhance all the flavors. Feel free to swap in sea salt, kosher salt, or a pinch of red pepper flakes for a little heat.
• Lemon zest – Intensifies the citrusy flavor without extra acidity.
• Shaved parmesan cheese – You can also use grated parmesan or pecorino romano.

How To Make Parmesan Broccoli

One of the best things about this side dish is that it’s ready in 10 minutes! Which means, like, you have zero excuse not to eat your veggies. And honestly, with all the garlic and parmesan, it barely even tastes like veggies. Does it taste like a burger? No. But hey, life’s about balance! 😁

• Boil the Water – Bring a pot of salted water to a rolling boil. You could even use a large, deep-sided skillet.
• Cook the Broccoli – Toss in the broccoli florets, cover the pot, and let them cook for about 6 minutes, or until they’re fork-tender.
• Drain and Cool – Remove the broccoli from the pot, drain it well, and rinse it with cold water to stop the cooking process. Pat dry and transfer to a bowl.
• Sauté the Garlic – Heat olive oil in a nonstick skillet, add the minced garlic, and stir for about 30 seconds to a minute, just until fragrant (but don’t let it burn!).
• Mix It All Together – Pour the garlicky oil over the broccoli, drizzle in the lemon juice, and season with salt and pepper. Give it a good toss to coat everything evenly.
• Finish and Serve – Sprinkle on the lemon zest and top the broccoli with shaved parmesan. Serve it up and enjoy!

Serving Suggestions

I like to serve parmesan broccoli with sticky chicken—it’s SO GOOD! But it also pairs perfectly with my oven baked bone-in pork chops. If you’re craving steak, try it alongside my garlic butter steak bites—the garlicky goodness in both is a match made in heaven. For something a little lighter, serve it with my crab stuffed salmon, and make it a full meal by pairing it with a side of Mediterranean rice.

How To Store Leftovers

• Refrigerate: Keep leftovers in an airtight container and store them in the fridge for 2 to 3 days. Just be prepared—the longer it sits, the stronger it smells!
• Reheat: Warm it up in a skillet over medium heat with a tiny bit of olive oil, or zap it in the microwave for 30-second bursts.
• Freezing? Meh. Not my favorite for this recipe. Steamed broccoli can get watery and lose its texture when thawed, so I say enjoy it fresh!