Sauteed Broccoli
Published Oct 20, 2025
This sauteed broccoli is made with fresh broccoli florets, garlic, salt, and pepper, sauteed with olive oil, and served with lemon, and takes less than 20 minutes to make.
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This Sauteed broccoli is my go-to!
I think everyone should have a few easy vegetable side dishes in their back pocket…ones that come together quickly and go with pretty much everything. This Sauteed broccoli is one of them! Sauteed broccoli takes less than 20 minutes to make, which is the perfect amount of time when I’m waiting for skillet rosemary chicken or cast iron skillet steak to cook!
My family likes this sauteed broccoli recipe flavored with just lemon, garlic, salt, and pepper, but it’s super customizable! I included ideas for some variations below!
Happy Cooking!
– Yumna
Sauteed Broccoli Ingredients
- Broccoli: Buy whole broccoli and cut it into florets!
- Garlic: You’ll need 2 cloves, but if you’re a garlic fan, you can double the amount the recipe calls for.
- Oil: I use olive oil, but a high-heat oil like avocado would work.
- Lemon: Cut this into wedges to squeeze on top of the broccoli sauteed with garlic!
How to Make Sauteed Broccoli
Sauteed Broccoli Recipe
This sauteed broccoli is made with fresh broccoli florets, garlic, salt, and pepper, sauteed with olive oil, and served with lemon, and takes less than 20 minutes to make.
Ingredients
Instructions
- Place the broccoli and water in a large non-stick skillet over medium-high heat. Cover with a lid, and cook until the broccoli is bright green but still crisp, about 2 minutes. Uncover, increase the heat to high, and cook until the water is fully evaporated, about 1 more minute.
- Once all the water has cooked out, reduce to medium-high heat, add the olive oil, garlic, salt, and pepper and sauté, stirring frequently, until the broccoli is tender with some browned spots, 2-4 minutes.
- Remove from heat, squeeze lemon juice on top, and serve immediately.
Equipment
Notes
- My Top Tip: Use a large pan and make sure the broccoli’s in a single layer. This is key to it cooking evenly!
- Storage: Kept in an airtight container in the fridge, this sauteed broccoli will last 2-3 days. You can reheat it in the microwave or in a skillet on the stovetop with a little oil. Freezing is not recommended.
Nutrition
Serving: 0.25cup, Calories: 207kcal, Carbohydrates: 16g, Protein: 7g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 77mg, Potassium: 735mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1416IU, Vitamin C: 203mg, Calcium: 115mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Sauteed Broccoli Variations
- Parmesan and Red Pepper: After sautéing, sprinkle 2 tablespoons grated Parmesan and a pinch of crushed red pepper flakes. Toss to coat. Serve with homemade lasagna and garlic knots.
- Soy Sesame: Swap the olive oil for sesame oil. Add 1 tablespoon of soy sauce during the last minute of cooking and sprinkle with toasted sesame seeds before serving. Use it in a chicken teriyaki bowl!
- Spicy Garlic Butter: Replace the olive oil with 2 tablespoons butter and add ¼ teaspoon red pepper flakes with the garlic. Finish with a squeeze of lemon for balance. Pair with Air Fryer salmon or Air Fryer shrimp.
- Herb and Olive: Add 2 tablespoons chopped kalamata olives and 1 teaspoon Italian seasoning during the last minute of sautéing. Great with baked feta pasta or lemon chicken piccata.
Recipe Tips
- Avoid frozen broccoli. I love frozen vegetables, but frozen broccoli would turn out soggy in this recipe! You want the broccoli to brown a bit, which frozen broccoli has too much moisture to do.
- Don’t crowd the pan. Use a large pan and make sure the broccoli’s in a single layer. This is key to it cooking evenly!
- Don’t overcook the broccoli. When you have the lid on the pan, make sure to check the broccoli frequently to avoid overcooking it! You want the broccoli to be tender, but still have some bite to it.
- Trim the broccoli. Before you cut it into florets, make sure to trim about an inch off of the ends. That’s the stalk that’s tough and hard to eat!
Serving Ideas
- Chicken. I make chicken a couple of times a week for dinner, and this recipe goes with it all! Pan seared chicken thighs, yogurt marinated chicken, and one pan chicken and potatoes are just a few of my favorites.
- Salmon. Another one of my go-to proteins! I make this fast blackened salmon and lemon pepper salmon all of the time.
- Pasta. Pasta night is always a hit in my house. This pistachio pasta and one pan pasta are ready in less than 30 minutes!
- Garlic bread. I can never get enough garlic, so, yes, this garlicky broccoli goes great with garlic cheese bread!
