Vegetarian Steamed Broccoli with Butter
Broccoli done right is one of those simple pleasures that never gets old, and this version hits that perfect sweet spot between tender and crisp. Steaming keeps the florets a vivid, almost jewel-like green while locking in their natural flavor — no mushy, waterlogged texture here. Once they come off the heat, a couple tablespoons of butter and a pinch of sea salt do all the heavy lifting, coating every floret in a rich, savory gloss that makes this feel far more indulgent than it has any right to be. A scatter of fresh flat-leaf parsley at the end adds a little brightness and color if you want to dress it up for company. The whole thing comes together in a single pot with a steamer basket, which means minimal cleanup and maximum payoff. It's the kind of side dish that quietly steals the show at the dinner table.
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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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