Macadamia Free Steamed Broccoli with Butter
Sometimes the simplest dishes are the ones you come back to again and again, and this buttery steamed broccoli is a perfect example. The florets are cooked just until they turn that gorgeous, vivid green and stay slightly crisp — never mushy — then tossed with melted butter and a pinch of sea salt while everything is still hot. A handful of fresh parsley scattered over the top adds a little color and brightness without complicating things. Tree nut concerns can make even basic side dishes feel like a minefield when you're scanning ingredient labels on pre-seasoned or packaged vegetable blends, but this recipe keeps it completely clean with nothing but whole, recognizable ingredients. There's no sauce, no spice blend, no hidden extras — just honest produce and a pat of good butter doing exactly what they're supposed to do. It comes together in under ten minutes and pairs effortlessly with almost any main, making it the kind of reliable weeknight side that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1 ½ lb), cut into florets
- 2 tbsp unsalted butter
- ¼ tsp fine sea salt, plus more to taste
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pour about 1 inch of water into a large pot and bring to a boil over high heat. Set a steamer basket inside — the water should sit just below the basket.
- 2
Add the broccoli florets to the steamer basket, cover with the lid, and steam for 5–7 minutes, until the florets are bright green and a fork slides into the thickest stem with just a little resistance.
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