Broccoli with Lemon Butter Sauce

Broccoli with Lemon Butter Sauce

MARDI1030 3

"A fast and zesty take on frozen broccoli. Can also use fresh broccoli. Great summer dish. Can be served hot or cold."

Ingredients 45 m {{adjustedServings}} servings 137 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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  1. In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.
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Reviews 105

  1. 147 Ratings


My husband and I both really enjoyed this recipe. It was a nice change to broccoli with cheese sauce. I used two crowns of fresh broccoli that I steamed. While it cooked I melted 1/4 cup of light butter (it has a large water content anyway so I figured it evened out. I then juiced one lemon, added a little cayenne, salt, pepper and garlic. I let this simmer until the water was gone from the butter. I poured this over the broccoli and sprinkled with about a tablespoon of parmesean cheese. The broccoli has a very light lemon taste and was perfect. I will remember this and make again in the future.


My husband, 17 year old son and I liked this- and we're not big broccoli eaters. I used fresh broccoli, steamed it until just done, and then poured on the sauce, stirred, and let it sit for a few minutes. I did not use the full 1/4 tsp cayenne, and I added garlic salt.


Using frozen broccoli, I ended up with a very soggy, limp vegetable. Maybe it would have been better with fresh.