Lemon-Parmesan Broccoli

Serves: 6

My family loved the way this broccoli turned out. Not a floret was left. Don't over cook the broccoli. It should be bright green and crisp-tender. Many people don't like broccoli because it is overcooked and wimpy. See below for some delicious variations.

Yield: 2/3 cup each
Prep Time:
Cook Time:
Total Time:


12 ounces broccoli florets (5 cups raw)
2 tablespoons extra-virgin olive oil
4 garlic cloves, sliced thinly
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon shaved fresh black pepper
1/4 cup shaved fresh Parmesan cheese


1. Arrange broccoli in a steamer. Steam, covered, 4 minutes or until crisp-tender. (Do not over-cook) Place broccoli in a large bowl.

2. Heat a small skillet over medium-high heat. Add oil and garlic; cook 2 minutes or until garlic is fragrant. Add oil mixture, rind, juice, and salt to broccoli; toss to coat. Sprinkle broccoli mixture with cheese.

Spicy Chile and Garlic variation: Prepare base recipe through step 1. Heat a skillet over medium-high. Add 2 tablespoons olive oil, 1 1/2 teaspoons crushed red pepper, and 4 sliced garlic cloves; cook 2 minutes. Add 1 tablespoon lemon juice. Pour over broccoli. Sprinkle with 1 teaspoon grated lemon rind and 1/4 teaspoon kosher salt.

Dijon, Thyme, and Pine Nut variation: Prepare base recipe through step 1. Combine 1 tablespoon minced shallots, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, and 2 teaspoons chopped fresh thyme in a bowl; stir with a whisk. Add broccoli and 2 tablespoons toasted pine nuts to oil mixture; toss.

Cheddar-Beer Sauce variation: Whisk 1/4 cup beer and 1 1/2 tablespoons flour in a bowl. Combine 3/4 cup fat-free milk and 1/4 cup beer in a pan; bring to a simmer. Stir in flour mixture; bring to a boil. Reduce heat; simmer 2 minutes. Add 3/4 cup reduced-fat cheddar, 1 tablespoon chives, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon kosher salt.

Revised from Source: myrecipes.com

Add Recipe to Cook'n

blog comments powered by Disqus