Looking for an easy way to jazz up your broccoli? This simple lemon-infused recipe adds the perfect burst of citrus flavor that pairs with almost any meal — and it's so quick to make!
Recipe Overview
Are you getting tired of the same old broccoli side dish? I totally get it! So, how about switching it up a little with a burst of citrus? Lemon and broccoli are such a perfect pair, and trust me, this simple trick will take your veggies from meh to wow in no time.
This broccoli is soft and steamed - it's not crispy (if you want a good crispy recipe check out my air fryer broccoli) All you need is a little lemon juice and zest to infuse the broccoli with the most refreshing, zesty flavor. Plus, it’s super easy to make! You can grab a whole broccoli crown and slice it into florets, but let’s be real — I went with the bag of pre-cut florets to save some time.
The broccoli is gently steamed in the lemon juice and zest, and it just soaks up all that bright, citrusy goodness. It’s seriously so simple, but it really changes the broccoli flavor.
This dish goes with pretty much anything — chicken, beef, fish, pork… you name it! You could serve this alongside almost any main dish, and it will totally elevate the meal.
Recipe Ingredients
- 2 Tbsp salted butter
- ½ cup lemon juice
- 3 minced garlic cloves
- 1 tsp grated lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 6 cups broccoli florets - fresh or frozen
Recipe Instructions
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: In a saucepan, melt 2 Tbsp salted butter over medium-high heat.
STEP 2: Stir in ½ cup lemon juice, 1 tsp grated lemon zest, 3 minced garlic cloves, ½ tsp salt, and ¼ tsp black pepper. Cook for 1–2 minutes, allowing the flavors to combine.
STEP 3: Add 6 cups broccoli florets to the saucepan. Stir to coat the broccoli in the lemon butter sauce. Cook over low heat until the broccoli is heated through and tender when poked with a fork, about 5–7 minutes.
STEP 4: Taste and season with additional salt and pepper if needed.
Recipe Tips
- Just a note: The citric acid in the lemon juice will change the color of the broccoli. It turns more of a yellow color.
- Chop the broccoli into similar sizes so that it will cook more evenly.
- If you prefer your broccoli a bit more crisp-tender, try roasting it in the oven before tossing it with the lemon sauce. Just roast at 400°F for about 20 minutes.
- If you're using frozen broccoli, just make sure to thaw and drain it first to avoid too much liquid in the dish.
How To Store Leftovers
- REFRIGERATE: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat back in the microwave for 1-2 minutes, or on the stove top until heated through.
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Ingredients
- 2 Tbsp salted butter
- ½ cup lemon juice
- 3 minced garlic cloves
- 1 tsp grated lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 6 cups broccoli florets - fresh or frozen
Instructions
- In a saucepan, melt 2 Tbsp salted butter over medium-high heat.
- Stir in ½ cup lemon juice, 1 tsp grated lemon zest, 3 minced garlic cloves, ½ tsp salt, and ¼ tsp black pepper. Cook for 1–2 minutes, allowing the flavors to combine.
- Add 6 cups broccoli florets to the saucepan. Stir to coat the broccoli in the lemon butter sauce. Cook over low heat until the broccoli is heated through and tender when poked with a fork, about 5–7 minutes.
- Taste and season with additional salt and pepper if needed.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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