Brilliant Sauteed Broccoli

Brilliant Sauteed Broccoli

137 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Doppio Sous
Recipe by  Doppio Sous

“If you want a slightly original restaurant-quality broccoli at any point within three days, this is the recipe you want! This is also great for entertaining guests with a large amount of food, and you want to shave some time without looking like you cut corners. This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food.”

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Adjust Servings

Original recipe yields 6 servings



  1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
  2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
  3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

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Reviews (137)

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Donna K

Donna K

I actually sauteed the raw broccoli with the spices and the lid on, stirring occasionally for a few minutes. Then I added the cheese and brown sugar mixture. I stiired it in over the heat then turned off the heat and let it set with a lid on for 2 minutes. It was perfect. My husband loved it and he is not a big veggie eater. It doesn't need to be pre steamed.



This was pretty awesome. I tried the brown sugar and it was a little too sweet. So, instead I created a mixture of a little sugar (a pinch), nutmeg, and a pinch of cinnamon. It added the right amount of sweetness without being too sweet.



In both preparation and taste this couldn't have been better. The cooking technique was just what I needed for an uncertain supper time and, since Hubs detests overcooked vegetables, it ensured that wouldn't be an issue. I blanched the broccoli ahead of time and when I knew Hubs would be ready to eat it was no big deal to quickly do the last minute sauteeing. Don't hesitate to use the brown sugar - it's not enough to taste any sweetness, but just enough to eliminate any possibility of broccoli bitterness. And in my (Italian) book, anything that calls for fresh Parmesan cheese is always a plus. Flawless recipe, and certainly one to keep in the reference file.

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Amount Per Serving (6 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 6.2 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet



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Broccoli in Roast Chicken Drippings


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Roasted Garlic Lemon Broccoli