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.
Ingredients & Substitutions
Here I explain the best ingredients for my sauteed broccoli recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
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
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
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:
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 use cast iron, and sometimes a nonstick pan. Be aware that it usually cooks faster in cast iron and requires a slightly lower temperature. I like some browning on my sauteed broccoli (as shown in the pictures), but you can adjust the heat to your liking. 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.
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.
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: 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.
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: Please enter your first name for your account. Your saved recipe will also be sent to your email.
