Broccoli in Herbed Butter
Transform your everyday vegetables into a tantalizing side dish with this easy and flavorful recipe for Broccoli in Herbed Butter. Crisp-tender broccoli florets are blanched to preserve their vibrant green hue, then tossed in a luxurious garlic butter infused with fresh parsley and thyme. A splash of lemon juice adds a zesty finish, perfectly balancing the rich, aromatic flavors. Ready in just 20 minutes, this versatile dish is perfect for elevating weeknight meals or complementing festive holiday spreads. Serve it warm alongside roasted meats, pasta, or grains for a wholesome, herbaceous boost everyone will love. Search-friendly and loaded with simple ingredients, this recipe is your go-to for quick, crowd-pleasing vegetable sides.
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Recipe Information
Ingredients
- 500 grams broccoli
- 50 grams unsalted butter
- 2 pieces garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 500 milliliters water
- 10 cubes ice
Instructions
Rinse the broccoli thoroughly under cold water, then cut it into medium-sized florets.
Fill a large pot with 500 milliliters of water and bring it to a boil. Add a pinch of salt to the boiling water.
Blanch the broccoli florets by adding them to the boiling water. Let them cook for 2-3 minutes until they turn bright green and slightly tender.
Prepare an ice bath by filling a large bowl with cold water and adding 10 ice cubes. Immediately transfer the blanched broccoli from the boiling water to the ice bath to stop the cooking process. Let it sit in the ice bath for 2 minutes, then drain and set aside.
Melt 50 grams of unsalted butter in a large skillet over medium heat.
Finely mince 2 garlic cloves and add them to the melted butter. Sauté until fragrant, about 1 minute, making sure not to brown the garlic.
Add 2 tablespoons of chopped fresh parsley and 1 teaspoon of fresh thyme leaves to the skillet, stirring to combine with the garlic butter.
Add the drained broccoli florets to the skillet and toss them gently in the herbed butter until evenly coated. Cook for 2-3 minutes until warmed through.
Season with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Add 1 teaspoon of lemon juice for a bright, fresh finish.
Serve the broccoli warm as a side dish.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 7.5 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
