My kids love bright green veggies like broccoli. Family and friends are often surprised by how our kids enjoy broccoli. The truth is sauteed broccoli or roasted cauliflower is always our favorite healthy side to eat any day of the week.
Why make this broccoli?
Broccoli is a cruciferous vegetable, which means that it belongs to the same family of vegetables that includes cabbage, cauliflower, and kale. Learn about the benefits of eating broccoli here. Sautéing is an easy way to prepare vegetables, but sometimes they turn out overcooked or mushy. This recipe will help cook broccoli until it’s crisp tender and perfect. And all the ingredients are fresh, simple, and easy to find or pantry staples. Also, broccoli takes just 10 minutes to prepare on the stovetop. So, it’s a quick and easy side to make with any main course. Today, we add cranberries and pine nuts. As a result, it’s the perfect side dish to serve with festive meals like roast chicken, leg of lamb, lamb roast or beef roast. Leftovers keep well in the refrigerator for 2 to 3 days.
Ingredients and substitutes
Broccoli – Fresh broccoli can be found all year round in most supermarkets. But, you can also use cauliflower in this recipe. Break the large head into smaller broccoli florets. Garlic – Of course, use fresh garlic cloves for the best flavor. Oil – I prefer extra-virgin olive oil for flavor, but any cooking oil such as coconut, peanuts, or sunflower works just as well. Lemon – A drizzle of lemon adds a refreshing flavor to the vegetables. Optional ingredients: Butter – A tablespoon of butter adds a wonderful flavor to the broccoli. Soy sauce – If you’ve never had a little soy sauce with your broccoli, then you are in for a wonderful surprise. It does add a wonderful flavor. Try it! Red pepper flakes – A little spice really does a lot to the broccoli. But I omit it because my kids don’t fancy it. Parmesan cheese – Sometimes, a dash of parmesan at the end really adds that little wow factor. And if you use Parmesan, make sure to use less salt because Parmesan is salty. Spices – Of course, if you like spice you can also add a sprinkle of coriander or cumin. Lemon zest – If you like the flavor of lemon, then 1/2 tsp lemon zest is a great addition.
Step-by-step: Garlic sauteed broccoli with cranberries
In a large skillet, over medium heat, add olive oil and garlic. Cook these for a minute, then add the broccoli florets.Pro tip – Make sure the florets are in a single layer so they cook evenly.
Season with salt and black pepper. Add 2 tablespoons of water, cover the skillet and cook on low for 3 to 4 minutes.Pro tip – Covering the pan will keep the stem inside, which helps soften the stalk making them tender. Check to ensure the stalks (stems) are tender. If not, cook uncovered for another 2 minutes. Add the cranberries and pine nuts (or other nuts).Pro tip – We do not cook broccoli covered for more than 4 minutes because it may lose its beautiful green color.
Drizzle with lemon juice. Taste and adjust seasoning adding a pinch of salt and black pepper if necessary.Pro tip – If there is excess water in the pot, cook on medium-high heat to evaporate it.
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Frequenty asked questions
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