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Home » Vegetable Recipes » Steamed Broccoli

Steamed Broccoli

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Sep 27, 2024
2 Comments
5 from 7 votes

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This delicious, tender-crisp steamed broccoli is topped with a simple dressing of olive oil, lemon juice, and garlic. Ready in just 15 minutes, it's the perfect side dish that literally goes with anything!

Steamed broccoli is served in a white bowl with a napkin.

Broccoli is one of the vegetables I make regularly for my family. It's an easy choice because it's delicious, and everyone likes it (or at least tolerates it) - including The Picky Eater. There are all kinds of fancy ways to prepare broccoli, such as beef and broccoli, roasted broccoli, and broccoli quiche. This steamed broccoli is one of my favorites, as long as it remains tender-crisp.

Ingredients

The ingredients needed to make steamed broccoli.

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Fresh broccoli: When I want to make my life easy, I buy a bag of pre-washed broccoli florets. Since these florets come in different sizes, if you go this route, you should cut the biggest ones to ensure they are all about the same size.
  • Fresh lemon juice: It's better than bottled - fresher-tasting and more flavorful.
  • Olive oil: I love drizzling this tasty oil on the broccoli. Extra-virgin olive oil tastes best.
  • To season: Kosher salt, freshly ground black pepper, and garlic powder.

Variations

  • Sometimes, I use melted butter instead of olive oil. It's delicious!
  • You can add more seasonings, such as a pinch of onion powder, dried thyme, and cayenne pepper. My personal favorite is dried thyme.
  • No lemon juice? Use apple cider vinegar instead (but not white vinegar, which is too acidic). If using vinegar, use just ½ tablespoon.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Add 1 inch of water to a saucepan and bring to a boil. Rinse the broccoli. Use a vegetable peeler to peel the stalks. Cut the broccoli into bite-size florets and pieces and place them in a steamer basket. Carefully place the steamer basket in the saucepan and cover.

Placing the steamer basket inside a stockpot with boiling water.

Steam the broccoli until tender-crisp. Start checking after 5 minutes. As soon as a fork can easily pierce the stalks, the broccoli is done and should be removed from the saucepan.

The steamed broccoli is ready in the steamer basket.

While the broccoli is steaming, whisk the lemon juice, olive oil, salt, pepper, and garlic powder in a small bowl.

Mixing the dressing in a small bowl.

Place the broccoli in a bowl. Pour the dressing on top and gently mix. Serve immediately.

Pouring the dressing on the broccoli.

Expert Tips

Timing Your Meal

Timing this dish as part of a complete meal can be challenging. Sometimes, I find that the broccoli is ready, but the rest of the meal isn't.

It's tempting to keep the broccoli warm by keeping it in the steaming basket, covered. But that's a mistake. It's better to enjoy crisp broccoli at room temperature than to suffer through mushy, limp, warm broccoli!

So, as soon as the broccoli is ready, remove it onto a platter. Dress it with the olive oil-lemon dressing, loosely cover it with foil, and serve it when the rest of the meal is ready.

Unless you prefer broccoli with cheese sauce, in which case the broccoli should be the last thing you make. You want the cheese sauce warm and gooey.

Broccoli Bunches vs Crowns

A broccoli bunch on a plate.
Broccoli bunches.
Broccoli crowns on a plate.
Broccoli crowns.

When I make roasted broccoli, I like to get broccoli bunches - those are sold with the thick stalk attached - because I can then make roasted broccoli stems, which are delicious.

But when steaming broccoli, I prefer to use broccoli crowns - those are just the heads; the stems have been cut off. Steamed broccoli stems are not as good as roasted, so this way, I only pay for what I'm actually going to use.

Recipe FAQs

How long does broccoli take to steam?

It only takes 5 minutes. The key is to cook it until tender-crisp and bright green. So minimal cooking is the secret. You want your broccoli to be a beautiful bright green, not an olive green, which means it's overcooked.

How do you make broccoli taste better?

Avoid overcooking it. Limp broccoli? Not so good. But tender-crisp broccoli that remains bright green, simply dressed with olive oil, lemon juice, kosher salt, and freshly ground black pepper, is delicious.

How do you season broccoli?

Simple is best. I season steamed broccoli with olive oil, lemon juice, salt, pepper, and garlic powder. That's it! As long as the broccoli is nice and crisp, it will be delicious, even with just a sprinkle of salt.

Can I make this recipe without a steamer?

Yes. The easiest way is to use your microwave and make microwave broccoli. Another option is to place the broccoli directly in one inch of boiling water. It's not ideal because the parts submerged in the water will boil. But it's better than completely submerging it in water.

Serving Suggestions

This is such a versatile side dish. It goes with anything. I often serve steamed broccoli with one of the following:

  • Pork roast
  • Baked chicken breast
  • Baked salmon
  • Pan-fried salmon.
  • Pulled chicken
  • Turkey burgers
  • Grilled halibut
  • Sauteed shrimp, as shown in the photo below.
Steamed broccoli is served with sauteed shrimp.

It's also excellent with a couple of fried or poached eggs as a tasty and filling meatless lunch.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power.

Sometimes, I add them cold to a salad. They are great in this turkey salad and make an excellent addition to tomato salad.

Steamed broccoli is served in a white bowl with a napkin.

More Broccoli Recipes

  • A slice of crustless broccoli quiche.
    Crustless Broccoli Quiche
  • Keto broccoli salad is served in a white bowl with a napkin and a spoon.
    Keto Broccoli Salad
  • Cream of broccoli soup is served in a white bowl with a spoon.
    Cream of Broccoli Soup

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Recipe Card

Steamed broccoli is served in a white bowl with a napkin.
5 from 7 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Easy Everyday Steamed Broccoli

This delicious, tender-crisp steamed broccoli is dressed with a simple dressing of olive oil, lemon juice, and garlic.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 62kcal
Author: Vered DeLeeuw
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Ingredients

  • 1 pound fresh broccoli

Dressing:

  • 1 tablespoon lemon juice - freshly squeezed
  • 1 tablespoon olive oil - extra-virgin
  • ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper - freshly ground
  • ½ teaspoon garlic powder

Instructions

  • Add 1 inch of water to a saucepan and bring to a boil.
    A saucepan with water on the stove.
  • Rinse the broccoli. Use a vegetable peeler to peel the stalks. Cut the broccoli into bite-size florets and pieces and place them in a steamer basket.
    Raw broccoli in a steamer basket.
  • Carefully place the steamer basket in the saucepan and cover.
    Placing the steamer basket inside a stockpot with boiling water.
  • Steam the broccoli until tender-crisp. Start checking after 5 minutes. As soon as a fork can pierce the stalks, the broccoli is done and should be removed from the saucepan.
    The steamed broccoli is ready in the steamer basket.
  • While the broccoli is steaming, in a small bowl, whisk the lemon juice, olive oil, salt, pepper, and garlic powder.
    Mixing the dressing in a small bowl.
  • Place the broccoli in a bowl. Pour the dressing on top and gently mix. Serve immediately.
    Pouring the dressing on the broccoli.

Notes

  • If you don't own a steamer, use your microwave and make microwave broccoli. Another option is to place the broccoli directly in one inch of boiling water. 
  • Sometimes, I find that the broccoli is ready, but the rest of the meal isn't. It's tempting to keep the broccoli warm by keeping it in the steaming basket, covered. But that's a mistake. It's better to enjoy crisp broccoli at room temperature than to suffer through mushy, limp, warm broccoli! So, as soon as the broccoli is ready, remove it onto a platter. Dress it with the olive oil-lemon dressing, loosely cover it with foil, and serve it when the rest of the meal is ready.
  • You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. Sometimes, I add them cold to a salad.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 62 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 4 g | Sodium: 171 mg | Fiber: 3 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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    Recipe Rating




  1. Sergiu says

    February 26, 2024 at 3:01 pm

    5 stars
    This is a lovely and delicious recipe that the entire family enjoyed. Thank you!

    Reply
    • Vered DeLeeuw says

      February 26, 2024 at 5:01 pm

      Glad you liked it, Sergiu! Thank you for the comment.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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