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How to cook broccoli

How to Cook Broccoli

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


Here’s how to cook broccoli: all the best ways! This healthy veggie is delicious when cooked perfectly, whether sauteed, steamed or roasted.


  • 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


  1. Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo).
  2. Roasted: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Mix the broccoli florets with 2 tablespoons olive oil and 1/2 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).
  3. 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 1/8 teaspoon garlic powder (optional) and 1/2 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).
  4. Boiled: Bring a large pot of water to a boil. Add the broccoli florets and boil them for 2 1/2 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 1/2 teaspoon kosher salt. Taste and add additional seasoning to taste.
  5. Steamed: Place 1 1/2 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, 1/2 teaspoon kosher salt and fresh ground pepper.
  6. 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, 1/2 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 1/2 of the lemon. Taste and add a few more pinches of kosher salt, if needed.
  • Category: Side Dish
  • Method: Various
  • Cuisine: Vegetables
  • Diet: Vegetarian