15-Minute Sauteed Broccoli with Garlic and Parmesan

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Master a simple technique and make this DELICIOUS sautéed broccoli with crisp-textured edges and a tender bite. It’s full of flavor, with plenty of olive oil, garlic and Parmesan cheese. Serve it as a side dish or toss with pasta — it’s an easy crowd-pleaser!

This recipe will show you how to sauté broccoli perfectly. One you master this technique, try it with other sturdy vegetables like green beans, fried zucchini, cauliflower, sauteed asparagus or tasty, garlicky broccoli rabe.

The broccoli is quickly pan-seared and then briefly “steamed” so that it has a pleasantly crisp texture on the outside, but tender on the inside when you take a bite. And the broccoli keeps its beautiful vibrant green color because it cooks in minutes.

Broccoli is consistently a favorite veggie for kids and adults. If I’m not prepping something like a chicken and broccoli stir-fry, plain sauteed broccoli is one of the best healthful vegetable side dishes, hands down!

• Ingredients needed for the recipe
• Chef Tip: How to cut broccoli
• Sautéeing broccoli, step by step
• How to season broccoli
• Sautéed broccoli recipe

Is it better to saute or just boil broccoli? Honestly, both methods are great but yield different resuts.

Sautéed broccoli has a slight edge on taste, in my opinion. That’s because you kind of get the best of both worlds — crisp brown edges and tender broccoli when you take a bite.

My pan-sautè method offers an alternative to baking broccoli, cooking broccoli with pasta, or tossing it on a sheet pan and roasting broccoli. Try this sauteed broccoli recipe and I promise you’ll be very happy with how delicious it is! It has tremendous flavor, like the best stir-fry from your favorite take-out place, with an appetizing aroma of garlic.

Ingredients for the recipe

• Broccoli: You’ll need 6 cups of florets, which is about 1 large head of broccoli (about 1 1/2 pounds before trimming). Frozen broccoli won’t crisp as well, but will still taste good.
• Garlic: Grated fresh garlic cloves are the best. Minced garlic from a jar will work, but I don’t recommend garlic powder for this recipe.
• Olive oil: Use a good everyday extra-virgin olive oil.
• Red pepper flakes: These add a layer of warm heat, but not too much.
• Lemon wedges: For squeezing over the dish.
• Parmesan cheese: Freshly grated is the best! You can substitute with nutritional yeast to make it dairy-free.

Prepping broccoli for sautéeing

During my restaurant chef training, I learned the best way to cut and trim broccoli for cooking. Once you master the steps, you’ll be slicing up bunches of broccoli like a pro.

• The tender part of the broccoli stalk is completely edible. The trick is trim off the tough ends and slice the remaining tender stems thinly so they cook evenly along with the florets.
• Slice the broccoli tops into florets that are about as wide as your index finger. This is the perfect size to ensure they’ll cook tender-crisp quickly and stay bright green.

How to sauté broccoli, step by step

1. Start by choosing your largest skillet. A 12-inch pan is best because it has more surface area for searing the broccoli. I love this nonstick pan, which makes cleanup much easier.
2. Heat the pan over medium-high heat for a few minutes, just until a drop of water sizzles on contact. Add the olive oil, broccoli and salt, arranging the broccoli in one layer. You don’t want to add the garlic at this point or it will burn.
3. Let the broccoli cook undisturbed until it sears to a golden brown, which takes 5-8 minutes depending on your stove.
4. Stir the broccoli around, then add the garlic, chili and 1/4 cup water. Lower the heat to medium and cover the pan. Cook 5 minutes, or just until you can easily pierce a broccoli stem with the tip of a sharp knife.

Seasoning sauteed broccoli

Sautéed broccoli tastes SO GOOD and really needs nothing else added to it, but you definitely have options when it comes to seasoning!

Broccoli tastes good with fat, such as olive oil, butter and cheese, as well as ingredients that have bright, acidic flavor, like citrus and vinegar. The naturally robust texture of broccoli is also good with crunchy things — think nuts, breadcrumbs or sesame seeds.

Try topping the broccoli with one or more of the following:

• Sliced almonds (or chopped whole almonds)
• Pine nuts
• Flaky sea salt, such as Maldon
• A big knob of butter (add it to the broccoli as soon as you take the pan off the heat)
• A thick dollop or two of tangy tahini dressing

Serving ideas:

• For a cozy dinner, serve sauteed broccoli with crispy smashed potatoes and a simple roasted chicken or saucy stovetop chicken cacciatore.
• Toss it with cooked pasta or a cheesy, creamy Alfredo sauce!
• Add some of the broccoli to a pizza or focaccia as a topping.
• If you are craving other types of brassicas and broccoli, try this recipe for roasted Romanesco, a form of Italian broccoli.