This post may include affiliate links; see our disclosure policy.
Wondering how to cook broccoli? Here are my favorite easy methods, including roasting, steaming, sautéing, and more, with timing tips for perfectly tender broccoli.
Bright green broccoli is one of the tastiest healthy veggies out there! Many home cooks can be tempted to overcook it into a mushy mess. But cooked correctly, it can be absolutely irresistible!
As a cookbook author I’ve made every version of this vegetable imaginable: on sheet pans, in skillets, on the grill, even in a pressure cooker. Here I’ve collected my favorite ways to cook broccoli: roasted, sauteed, steamed, and more!
My Top Ways to Cook Broccoli
Different cooking methods create different textures and flavors, so the “best” method really depends on your goal. Here’s a quick comparison to help you pick:
- Roasted Broccoli: Best flavor with crispy edges
- Sauteed Broccoli or Pan Fried Broccoli: Fastest stovetop method, great for weeknights
- Steamed Broccoli: Light and crisp-tender, minimal oil
- Boiled Broccoli: Super fast, no oil needed, super family friendly
- Grilled Broccoli: Smoky and charred, great for grill season
- Blanched Broccoli: Quick, vibrant, and perfect for salads and meal prep
- Microwaved Broccoli: Fast, ideal when you need speed
- Instant Pot Broccoli: Hands-off and speedy, similar to stovetop steaming
Method 1: Roasted Broccoli
Cook time: 20 to 25 minutes
This is my favorite way to cook broccoli if I have even a time to spare: it has crispy edges and a sweet, nutty flavor. I find this roasted broccoli as irresistible as a crispy French fry!
- Preheat your oven to 425°F and line a baking sheet with parchment.
- Toss 1 ½ pounds fresh broccoli with 3 tablespoons extra-virgin olive oil and ½ teaspoon kosher salt, then spread into a single layer.
- Roast 20 to 25 minutes without stirring. The doneness cue: dark brown, charred spots on the edges and fork-tender stems. Finish with lemon juice if desired.
Method 2: Sautéed Broccoli (My Favorite)
Cook time: 7 to 8 minutes
When I need a side dish fast on a weeknight, sautéed broccoli is my go-to! It’s so tasty and my family always loves it. There’s also a pan fried broccoli version that I often make.
- Heat 2 tablespoons olive oil in a large skillet over medium heat, add 1 ½ pounds (2 large heads) broccoli florets, and sauté for 5 minutes, stirring occasionally.
- Stir in a pinch of garlic powder and ½ teaspoon kosher salt, then cover and cook 2 to 3 more minutes until crisp-tender.
Method 3: Steamed Broccoli
Cook time: 3 to 5 minutes
My easy steamed broccoli is one of the most nutrient-friendly ways to cook broccoli. If you do it right, the florets come out bright green and crisp-tender. You can also make steamed broccoli in the microwave.
- Add about 1 inch of water to a saucepan and bring to a boil. Lower a steamer basket of 1 ½ pounds broccoli florets into the pot, cover with a lid, and steam 3 to 4 minutes. Test with a fork: it should slide in with a little resistance.
- Remove immediately and toss with 2 tablespoons olive oil, ½ teaspoon kosher salt, and fresh ground pepper.
Method 4: Boiled Broccoli (My Family’s Favorite)
Cook time: 2½ to 3 minutes
This boiled broccoli comes out a bright green and crisp-tender, and the whole thing takes about 5 minutes from start to finish. My kids absolutely love this one! You can also make blanched broccoli if you’re looking to preserve the color and texture for meal prep.
- Bring a large pot of water to a boil.
- Add 1 ½ cups broccoli florets and boil for 2½ to 3 minutes, tasting often.
- When they’re just tender, drain immediately into a colander. Toss with 1 tablespoon olive oil, lemon juice, and ½ teaspoon kosher salt.
Method 5: Grilled Broccoli
Cook time: 6 to 8 minutes
Making grilled broccoli adds a smokiness and char that’s irresistible! It’s a great side for any grilled dinner.
- Cut 1 ½ pounds broccoli into larger pieces with longer stems: this makes them easier to turn on the grate and far less likely to fall through.
- Toss with 2 tablespoons olive oil, ½ teaspoon kosher salt, and plenty of ground black pepper. Grill directly on the grates for 6 to 8 minutes, turning once.
Method 6: Instant Pot Broccoli
Cook time: 0 minutes pressure cook time | Total time: ~8 minutes
This Instant Pot broccoli is quick and simple: if you have a pressure cooker, it’s a great method! The result is bright green, fork-tender broccoli, similar to stovetop steaming.
- Add 1 cup of water to the Instant Pot and place 1 ½ pounds broccoli florets in a steamer basket above it.
- Set the pressure cooker to high for 0 minutes. Once it reaches pressure, do a quick release.
- Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon kosher salt.
How to Cut Broccoli
Aside from how to cook it, how about how to cut broccoli? Some home cooks make the mistake of chopping it into very small florets, making them look stubby and uninspiring. Here’s how to cut florets (or go to How to Cut Broccoli):
- Keep the stems as long as possible! When you chop off the florets, slice them right the base of where the floret attaches to the main stem. Then separate them by slicing them apart right at the bottom. Doing this makes for an elegant and beautiful shape.
- Make the florets medium sized, as similar in size as possible. It doesn’t have to be perfect! But keeping the florets uniform helps them to cook through at the same rate.
Broccoli Nutrition
Broccoli is one of the best vegetables you can eat! It’s a cruciferous vegetable, part of a vegetable family that includes cauliflower, cabbage, Brussels sprouts and kale. That means it inherits all the nutrients that run in the family! Here’s why to eat broccoli:
- It’s a great source of fiber. 1 cup of raw broccoli has 2.3 grams of fiber, or about 5 to 10% of your daily need. (Source)
- It’s high in protein for a green vegetable. 1 cup has 3 grams protein. (Source) That’s a similar level to asparagus and potatoes.
- It’s very high in Vitamin C. ½ cup has 70% your daily value of Vitamin C. (Source)
How to Cook Broccoli
Here’s how to cook broccoli: all the best ways! This healthy veggie is delicious when cooked perfectly, whether sauteed, steamed or roasted.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Various
- Cuisine: Vegetables
- Diet: Vegetarian
Ingredients
- 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
- Olive oil
- Kosher salt and fresh ground pepper
Instructions
- Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo).
- Roasted: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Mix the broccoli florets with 2 tablespoons olive oil and ½ teaspoon kosher salt. Roast for 20 to 25 minutes, until tender and slightly browned (no need to stir!). When the broccoli is done, remove the pan from the oven. Grate 1 clove garlic onto the pan, and add 1 tablespoon olive oil and 2 tablespoons lemon juice. Use a spoon to gently toss it all together (separating any grated garlic that clumps together).
- Sauteed: In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in ⅛ teaspoon garlic powder (optional) and ½ teaspoon kosher salt. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt and fresh ground pepper. Remove the broccoli to a bowl and serve immediately. Sprinkle with lemon zest (optional).
- Boiled: Bring a large pot of water to a boil. Add the broccoli florets and boil them for 2 ½ to 3 minutes until bright green and crisp tender, taste testing often (basically, don’t leave the pot!). Once they’re cooked, drain into a colander. Place in the serving dish and stir in 1 tablespoon olive oil, 1 tablespoon lemon juice, and ½ teaspoon kosher salt. Taste and add additional seasoning to taste.
- Steamed: Place 1 ½ cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil. Once boiling, add the broccoli (in the steamer basket, if it has a handle). Steam with the lid on 3 to 4 minutes until just tender, testing with a fork to assess whether it’s done. If you’d like it more tender, cook 1 minute more. Carefully remove to a bowl and toss with 2 tablespoons olive oil, ½ teaspoon kosher salt and fresh ground pepper.
- Grilled: Preheat a grill to medium-high heat (375 to 450 degrees). Wash the broccoli and pat it dry with a towel. Chop it into large florets with long stems so they are easy to turn on the grill. In a bowl, mix the broccoli with 2 tablespoons olive oil, ½ teaspoon kosher salt, and plenty of fresh ground black pepper. Place the broccoli directly on the grill grates and grill for about 6 to 8 minutes until charred and tender, turning once. Remove from the grill and spritz with lemon juice from wedges from ½ of the lemon. Taste and add a few more pinches of kosher salt, if needed.
I learnt more about cooking broccoli
That was easy and very direct recipe, gotta try it out