Ingredients
Scale
- 1 large head of broccoli (or 2 small), cut into florets
- 1½ tablespoons butter (or olive oil for lighter option)
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- ½ teaspoon lemon juice (optional)
- ⅓ cup grated Parmesan cheese (freshly grated preferred)
- Optional: crushed red pepper flakes, lemon zest, toasted breadcrumbs, vegan Parmesan
Instructions
- Steam or blanch broccoli for 3–4 minutes until bright green and just tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add broccoli to skillet, season with salt, pepper, and onion powder. Toss to coat evenly.
- Turn off heat, sprinkle Parmesan over broccoli, and toss gently until melted.
- Optional: drizzle with lemon juice before serving.
- For roasted version, preheat oven to 425°F, toss broccoli with olive oil, salt, and pepper, roast 20–25 minutes, then add sautéed garlic and Parmesan before serving.
Notes
- Use fresh garlic for the richest flavor.
- Do not overcook broccoli; it should be tender but not mushy.
- Grate fresh Parmesan for best taste.
- For vegan version, use olive oil and nutritional yeast.
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water or olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéed or Roasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 5
- Cholesterol: 20