This simple recipe for microwave broccoli is the easiest way to prepare this vegetable.
Ready in about 15 minutes, it's the ultimate weeknight side dish - fast, easy, and delicious!
I make broccoli often for my family. I like to make recipes such as oven-roasted broccoli, broccoli casserole, and broccoli salad.
But when I have a head of broccoli in the fridge or a bag of broccoli florets, and it's time to start dinner, eight times out of ten, I use this recipe for microwave broccoli. It's quick and easy, and when freshly steamed, tender-crisp broccoli is delicious!
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Ingredients
You'll only need five simple ingredients to make microwave broccoli. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh broccoli florets: I often buy a bag of pre-washed broccoli florets. But it's not difficult to wash and dry the broccoli and cut it into florets. If you use a bag, the florets will come in different sizes. Chop the biggest ones to ensure they are all about the same size.
- Kosher salt: I use Diamond Crystal Kosher Salt.
- Black pepper: Freshly ground black pepper tastes best.
- Fresh lemon juice: It's OK to use bottled lemon juice, but freshly squeezed tastes better.
- Butter: I use unsalted butter and love creamy European butter! But any butter will be great in this recipe.
Variations
- Instead of topping the broccoli with melted butter, you can use extra-virgin olive oil.
- Add more seasonings. I sometimes sprinkle the broccoli with a generous pinch of garlic powder and a pinch of dried thyme.
- Sometimes, when I serve it with an Asian-style meal (such as Asian meatballs or soy sauce chicken), I drizzle the broccoli with soy sauce (or a gluten-free alternative) and sesame oil.
Microwave Broccoli Instructions
Scroll down to the recipe card for detailed instructions. These are the basic steps for making this recipe:
Place the broccoli florets in a microwave-safe bowl. Add ¼ cup of water.
Cover the bowl and microwave on high for 4 minutes.
Add the dressing, gently toss, and serve.
Expert Tip
Avoid overcooking the broccoli. Microwave ovens vary. It's better to undercook the broccoli a little than to overcook it. So start checking after 4 minutes. You can add 30-60 more seconds if needed.
Recipe FAQs
I dress the broccoli with the simplest dressing. A squeeze of lemon juice, a little melted butter (or a drizzle of olive oil), coarse kosher salt, and black pepper.
As long as the broccoli isn't overcooked, it's delightful - tasty, fresh, and crisp. It doesn't need an elaborate dressing.
Another tasty option is to dress the broccoli with this thick and creamy cheese sauce.
Absolutely. In fact, it's one of my favorite methods for cooking this vegetable, and it's certainly the fastest and easiest.
As long as you don't overcook it, the broccoli emerges perfectly done - crisp-tender and bright green.
No, you don't. Simply place the florets in a microwave-safe bowl, add water, cover the bowl with a microwave-safe plate, and cook. There's no need for a special steamer.
Serving Suggestions
This broccoli goes with anything! It's truly versatile. It goes with beef, poultry, and seafood. I often serve it as a side to one of the following:
- Butter chicken
- Baked catfish
- Spicy shrimp
- Cheeseburger casserole
- Sauteed shrimp
- Tuna patties
- Lamb shoulder chops
- Oven brisket
It also makes an excellent side dish to meatless main courses. Sometimes, I make a meal from a couple of soft-boiled eggs or poached eggs, buttered 90-second bread, and a side of microwave broccoli.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. But they won't be as good as when served fresh. They tend to become a little soggy.
Reheat them gently, covered, in the microwave at 50% power. Or enjoy them cold like antipasti. Sometimes, I add them cold to a salad the next day for my lunch. They make an excellent addition to this arugula salad.
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Recipe Card
Microwave Broccoli
Ingredients
- 1 pound fresh broccoli florets
- ¼ cup water
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons butter unsalted, melted
Instructions
- Place the broccoli in a large microwave-safe bowl. Add ¼ cup of water.
- Cover the bowl with a microwave-safe plate. Microwave on high until tender-crisp, about 4 minutes.
- Remove the plate carefully - hot steam will escape. Drain the broccoli in a colander, transfer it to a bowl, and season it with kosher salt, freshly ground black pepper, fresh lemon juice, and melted butter.
- Serve immediately.
Video
Notes
- I often buy a bag of pre-washed broccoli florets. But it's not difficult to wash and dry the broccoli and cut it into florets. If you use a bag, the florets will come in different sizes. Chop the biggest ones to ensure they are all about the same size.
- Avoid overcooking the broccoli. Microwave ovens vary. It's better to undercook the broccoli a little than to overcook it. So start checking after 4 minutes. You can add 30-60 more seconds if needed.
- Keep the leftovers in the fridge, in an airtight container, for 3-4 days. They won't be as good as when served fresh. They tend to become a little soggy. Reheat them gently, covered, in the microwave at 50% power. Or enjoy them cold like antipasti.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Danielle Baker
I enjoyed this recipe. The butter and lemon juice add great flavor - my advice is, don't skip them.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Danielle! Thank you for leaving a comment.
Dennis Hathaway
This was so easy! Much easier than regular steaming. Thank you!
Vered DeLeeuw
You're very welcome, Dennis! Thank you for leaving a comment.