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Get It NowI’m a firm believer in simple recipes over the kind that leave you stuck in the kitchen for half the day. Take my sauteed broccoli recipe, for instance. It’s a straightforward, healthy side dish with just 3 ingredients (plus S&P), but it’s got all the right notes of tender and garlicky and a little sweet.
While the flavor isn’t quite the same as my roasted broccoli, it’s much faster to simply saute broccoli when I need a quick side. And let’s be real, there are so many days when that’s just what you need.
Why You’ll Love My Sauteed Broccoli Recipe
- Crisp tender with browning – I love that crisp tender texture almost as much as I love those browned, caramelized edges. You get the best of both!
- Bursting with garlicky flavor – My sauteed broccoli recipe amps up this humble vegetable with a generous hit of garlic. Because garlic makes everything better.
- Quick and simple to make – With just 3 main ingredients (plus a little salt and pepper), this dish is not only a breeze to pull together but also ready in just 12 minutes. It’s perfect for your last-minute side dish needs!
- A versatile, healthy side – Pair sauteed broccoli with your favorite chicken recipes (I love it with a pan seared chicken breast) or my top sirloin steak, and you’ve got yourself a full meal that’s both healthy and delicious. But really, it’s versatile enough to adapt to almost any main dish. See my other serving suggestions below!
Ingredients & Substitutions
This section explains how to choose the best ingredients for my sauteed broccoli recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Broccoli Florets – Chop up a head of broccoli yourself or grab a bag of pre-cut florets to save time, and you’re good to go. I recommend fresh for that perfect crunch, but if frozen is all you have, it’s fine—just know it might turn out a bit mushier. Personally, I prefer to use my frozen broccoli in the air fryer instead, which turns out better. I also have a different recipe for broccoli rabe if you need it.
- Garlic – While you can saute broccoli on its own, nothing beats the punch of fresh garlic! If you need a shortcut, I make it using 2 teaspoons of jarred minced garlic instead all the time. You could even sprinkle on some garlic powder, but that’s a far cry from fresh.
- Olive Oil – I usually go for a neutral mild olive oil when I make sauteed broccoli, but extra-virgin olive oil, avocado oil, or coconut oil are great alternatives if that’s what you’ve got.
- Sea Salt & Black Pepper – I just use the basics here, but see my variations below for other options.
- Water
How To Saute Broccoli
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute the garlic. Heat the olive oil in a large saute pan or large skillet over medium heat. Add the minced garlic and saute until fragrant.
- Brown the broccoli. Add the broccoli florets, and season with salt and pepper (or any other seasonings you want). Increase heat to medium-high heat. Sauté broccoli until it starts to turn bright green and brown a bit.
- Steam until tender. Add water to the pan. Cover with a lid and let the broccoli cook until crisp tender. (See my tips below if you have water left in the pan!) Check your sauteed broccoli for seasoning at the end — you can always add more salt and pepper to taste.
My Recipe Tips
- Cut the florets to the same size. This makes them cook at the same rate. You can do larger ones so they don’t get too mushy, or smaller ones so that you get more surface area for them to brown and caramelize. I like them somewhere in the middle, and slice any large ones in half. You can saute the stems as well, as long as they are cut to a similar thickness as the ones on your florets.
- Don’t crowd the pan. If the broccoli is too packed together, it’ll steam the entire time, which means you won’t get those lovely caramelized edges. If I’m cooking a large batch, I use a larger pan or cook in 2 smaller batches.
- Your skillet will affect the cook time and temperature. Sometimes I make my sauteed broccoli in cast iron, and sometimes in a nonstick pan. Be aware that it usually cooks faster in cast iron and requires a slightly lower temperature.
- Cook off all the water. If there’s still some water in the pan after you take the lid off, turn up the heat a bit and keep sautéing the broccoli until it evaporates. You want those florets nice and crisp, not soggy!
- Broccoli shrinks by about 25% when cooking. So, if you kick things off with 4 cups of raw broccoli, you’ll end up with around 3 cups once it’s sautéed. Keep that in mind for your serving sizes!
- Add a little butter if you want extra flavor. I didn’t do this for my sauteed broccoli recipe, but I add it to my sauteed vegetables when I want a little richness. You can easily cook broccoli using the method I use for sauteed zucchini, sauteed mushrooms, or sauteed green beans.
Flavor Variations
This is my super duper easy sauteed broccoli recipe, and I kept it simple, but you can customize it to add other flavors:
- Herbs – Sometimes I toss in some dried herbs, like basil or thyme, right along with the salt and pepper. My homemade Italian seasoning really brings out the best in this dish!
- Lemon – After you take the broccoli off the heat, give it a splash of lemon juice or some lemon zest if you’re after a bolder citrus flavor. I don’t recommend adding it before or during cooking, since it can turn bitter.
- Spicy – If you’re into a bit of heat, sprinkle on some crushed red pepper flakes or cayenne.
- Cheese – After cooking, I love to toss the sauteed broccoli with a few tablespoons of grated Parmesan cheese. For a meltier option, sprinkle some shredded cheddar on top, cover for a bit, and let that cheese get all gooey.
- Balsamic – Mix things up by using balsamic vinegar instead of just water in the last step. And for a final touch, a drizzle of my balsamic glaze right before serving adds a nice, sweet contrast.
Storage Instructions
- Store: After you saute broccoli, throw it in an airtight container and stash it in the fridge. It’ll keep well for about 3-4 days.
- Meal prep: Planning to make this ahead or for meal prep lunches? Just undercook it by 1-2 minutes. That way, when you reheat it, it won’t turn mushy. I like to portion it out into meal prep containers along with some of my favorite proteins (see serving ideas below!).
- Reheat: Pop it in the oven at 350 degrees F, give it a quick zap in the air fryer, or saute it on the stovetop again. The microwave is also fine, though the broccoli loses its crisp texture.
- Freeze: Cool completely, then spread the sauteed broccoli florets onto a parchment paper lined baking sheet and freeze until solid. Then, transfer to a zip lock bag and keep in the freezer for up to 3 months. You can thaw in the refrigerator overnight or just place in the oven from frozen.
Leftover ideas!
My favorite way to use the leftovers is in my chicken bacon ranch casserole! You can also use them to make a smaller batch of my broccoli cheese soup or broccoli stuffed chicken.
Serving Suggestions
I meant it when I said that sauteed broccoli adapts to almost any meal! Here are some of the ways you can serve it:
- Chicken – On busy days, I just make simple baked chicken breast or chicken leg quarters for a quick meal. Want to dress it up? Serve your broccoli with my marry me chicken or spinach stuffed chicken breasts — they look fancy, but actually come together quite fast.
- Steak – I like to make a juicy steak in my air fryer while I’m sauteing broccoli. That way, I don’t have to babysit both dishes, but they are still ready around the same time.
- Pork – Like the steak option above, you can cook up some juicy air fryer pork chops without having to watch them. If you don’t have this appliance, try my oven baked pork chops or pork tenderloin instead.
- Seafood – Broccoli goes great with pretty much any seafood, especially when I squeeze a lemon wedge over my whole meal at the end. Try it with my air fried tilapia, broiled salmon, or even lobster tails. These are also amazing drizzled with my lemon butter sauce, which you can use on the sauteed broccoli, too!
More Easy Sauteed Veggies
Sauteing is one of my go-to cooking methods when I need my side dish pronto. When you need that too and get tired of broccoli, try one of my other easy options:
Sauteed Broccoli (Fast & Easy)
Make this easy sauteed broccoli recipe with garlic and olive oil in just 12 minutes! It creates perfectly tender florets with browned edges.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Heat the olive oil in a large saute pan or skillet over medium heat. Add the minced garlic and saute until fragrant, about 30 seconds.
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Add the broccoli florets. Season with sea salt and black pepper. Increase heat to medium high. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and brown a bit.
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Add the water. Cover with a lid and cook for 3-5 minutes, until broccoli is crisp-tender. (There will be steam under the lid.) Remove the lid and if there is any water remaining, stir fry for another minute until it evaporates. Adjust salt and pepper to taste if needed.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 3/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
30 Comments
Julie Beall
0Good start for an easy tasty recipe. I added a splash of sesame oil at the end. Next time I will put less water.
Ramon
0Very simple in terms of ingredients and cooked in a thrice, but delicious. Shared the recipe with relations.
Jessica
0This recipe was so delicious! Thank you so much for sharing. We will definitely be making again.
Melissa
0This recipe is great and super easy! We make it twice a week – everyone loves Broccoli florets in my family!
Kristyn
0Give me all the sauteed broccoli!! I could have this as a side with any dish! It’s super easy, the broccoli is nice & tender, & tasty!!
BONNIKIN
0EASY & EXCELLENT EVERYTIME!!
mary
0This was simply the best! I thoroughly enjoyed the crunch and moist. It was just perfect and the garlic really complimented. Thanks for sharing!
Melinda
0Can I use frozen broccoli? If so, do I thaw it first? Please advise. Thank you!
Wholesome Yum D
0Hi Melinda, For best results, I recommend fresh broccoli. Frozen can be used, but the texture will be more mushy.
Keri
0Thank you , this recipe is really simple and tasty!
Wani
0Good
Dhir
0Hey, should the broccoli be boiled?
Wholesome Yum D
0Hi Dhir, No, the broccoli should not be boiled first.
Lynda Pedersen
0This is so good with the added bonus of being quick to make. Do you think it would work with fresh green beans? I usually roast my green beans but wondering if this would work as an alternative. I love fresh vegetables and always looking for new ways to prepare.
Anjellica
0Wow this was so delicious and easy. Reminded me of the broccoli I’d get from a good chinese resturant.
Donna
0I just made this. It’s still hot in the pan
I used 3 tsp of minced garlic and its Delicious
Thanks for sharing. I’ll be doing this again
Sharon
0Love it!! Yummy. I eat the whole dish by myself.
MAŁGORZATA
0SOOOOOOOOOOO GOOOOOOOOD. So easy, too.
The only way I am going to have broccoli from now on!
Nush
0This is literally the best homemade sautéed broccoli I have made. Super easy (def beats baking/roasting), super flavorful and super quick. After searching forever, I have finally found “the one”!!
Sylvia Turcotte
0Quick and easy and healthy. Good everyday recipe
Jules Shepard
0Is there a prettier vegetable than broccoli? I don’t think so. This is beautiful and delish!
Amy
0This looks so healthy and the perfect side dish!
Claudia Lamascolo
0I love all the facts here and broccoli isa staple in our home so the extra links for recipes is where I am going next!
Veena Azmanov
0I love the flavor of Garlic. This is surely healthy too.
Debra
0This is both a simple and tasty recipe. I so appreciate this cooking method….quick and easy. The garlic in here adds the perfect flavor without being over powering. Thanks for a great recipe.
mariya
0I added a little bit of soy sauce after I already plated, and Mmmmm, perfect. (I didn’t add the additional salt and pepper when steaming!)
Beth
0So simple, yet so flavorful – you are speaking my language!! I’m always on the lookout for quick and tasty side dishes like this one – thank you!
Nellie Tracy
0There’s nothing like delicious sauteed broccoli! Love this!!
Donna
0Well I thought I knew how to make a simple broccoli side dish, but this just blows that out of the water. Still simple, but this way adds so much flavour!! Cooked just perfectly
Jenna Urben
0Yess, we are total garlic lovers over here. Such a perfect side disk for any occasion! Will def be trying this for dinner soon.