This post may contain affiliate links. Please read our disclosure policy.
Make steamed broccoli perfectly every time! With my easy method, you will have vibrant green and crisp-tender steamed broccoli florets—a nutritious and delicious side.
This steamed broccoli recipe is the ultimate quick and easy side dish that’s also healthy, delicious, and ready in just a few minutes. Whether you are in a hurry to serve dinner or trying to add more vegetables to your diet, this recipe is your new best friend.
I love to serve the steamed broccoli with a pat of butter and a drizzle of lemon juice, but it’s good on its own, too—steaming it brings out its natural sweet taste. This vibrant green and crisp-tender vegetable is perfect for pairing with main dishes like roasted chicken, baked salmon, or pasta, alone or with other veggies.
Watch the steamed broccoli recipe
Ingredients and tools needed
- Broccoli: The star ingredient is packed with fiber, vitamins, and antioxidants. Pick a bright, fresh green broccoli head with a firm stalk and no brown spots. Alternatively, you can buy pre-cut broccoli florets.
- Water: You will need to fill the pot with 1 inch of water.
- Seasoning: I love to season with some butter (or olive oil), lemon juice, salt, and pepper. You can also use your favorite spices.
You will also need these essential tools:
- Medium-sized pot with a tight-fitting lid,
- Steamer basket: This basket will lift the broccoli florets above the boiling water, ensuring even cooking without making them mushy or soggy.
See the printable recipe card below for full information on ingredients and quantities.
How to steam broccoli
Prepare the broccoli: First, wash the broccoli head. Then, trim the stem and cut the broccoli into bite-sized florets—cut each branch with a sharp knife and cut larger florets in two. If you need more help, check out my post How to Cut Broccoli.
Steam the broccoli: Pour the water into the saucepan and place the steamer basket—make sure it sits above the water level. Then, bring the water to a boil over high heat on the stovetop.
Next, add the broccoli florets to the steamer basket and cover the pot with the lid. Reduce the heat to medium and steam for 4-5 minutes until the broccoli becomes tender-crisp and still bright green.
Use a fork to test the doneness. It should be cooked through but still have a slight bite. Don’t over-steam the broccoli—it will lose its vibrant color and will become mushy.
Serve: Remove the pot from the heat and transfer the steamed broccoli to a serving dish—season with salt and pepper, butter, and lemon juice. You can cut the butter into a few smaller pieces and let them melt over the hot florets. Add lemon zest for extra flavor.
Finally, serve immediately and enjoy hot!
More broccoli sides to enjoy
If you try this steamed broccoli recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Steamed Broccoli
Equipment
- Pot medium-sized, with a lid
Ingredients
- 25 oz broccoli 2 small heads (or 1.1 lb florets)
- 2.5 cups water or as much as needed to fill 1 inch in the pot
- 2 Tbsp butter
- 1 lemon (2-3 Tbsp lemon juice)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Wash the broccoli head and trim the stem. Cut the broccoli into bite-sized florets, slicing each branch with a sharp knife and dividing larger florets into two.
- Pour the water into the pot and place the steamer basket—it should sit above the water level. Bring to a boil over high heat.
- Place the broccoli in the steamer basket and cover the pot with the lid. Reduce the heat to medium and steam for 4-5 minutes, until the broccoli is tender-crisp but still bright green. Test if it is cooked through with a fork. Avoid over-steaming.
- Remove from the heat and place in a serving dish. Toss with butter, lemon juice, salt and pepper.Enjoy the steamed broccoli hot!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so easy, I love it!