Broccoli with Olive Oil and Lemon Recipe

Broccoli with Olive Oil and Lemon

Yield: 4 servings

Time: 15 minutes

Tender broccoli florets pair well with extra virgin olive oil and the zesty taste of lemon. A recipe for a tasty side dish ready in a snap. Arrange it in a cartwheel fashion with a thinly sliced lemon in the middle. Make sure you don’t overcook the broccoli.


  • 1 bunch broccoli
  • salt and freshly ground black pepper
  • 5 Tbsp extra virgin olive oil
  • juice of 1 lemon
  • lemon slices, thinly cut, for garnish
  • 1 clove garlic, finely chopped (optional)


Wash and trim broccoli, discard the tough lower third of broccoli stem. If stalks are large split them lengthwise into 2 or 3 pieces. Place broccoli in a vegetable steamer over boiling water and steam for 5 – 7 minutes, turning the broccoli once in a while. Remove from heat and run broccoli briefly under cold water. This will retain the fresh green color. Keep it warm in a serving bowl.

Mix extra virgin olive oil, lemon juice, salt, and pepper. Pour the mixture over the broccoli and serve with thinly sliced lemon.

There is a variation of this dish by adding garlic. Sauté a finely chopped garlic clove in a skillet together with the olive oil. Make sure that the garlic is just tender, not brown. Let it cool a bit, then add the lemon juice, salt, and pepper. Pour it over the broccoli and serve.

If used as an appetizer, I like the garlic version better. As a side dish, you might want to omit the garlic in case the main entrée asks for a less flavored accompaniment.

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