Easy Steamed Broccoli

Steamed broccoli is the very definition of easy! This healthy side dish is the epitome of simple: it turns out bright green and crisp tender every time.

Ready for what might be the easiest side dish recipe ever? OK maybe a little exaggeration, but it’s the closest we’ve come (outside of these green beans). This one has it all: it’s healthy, delicious, and takes only 5 minutes to cook. Steamed broccoli might sound a little drab, right? But let us assure you: a drizzle of olive oil, a few red onion slivers and salt turn this humble veggie into something stellar. Alex and I are often looking for simple sides, and this one is now in our “pair with everything” repertoire.

How to make perfectly steamed broccoli

Steamed broccoli is super quick and simple: the main adage is don’t be temped to overcook it! Steaming it for 3 to 5 minutes results in broccoli that’s bright green and crisp tender. Cooking even a few minutes past that goes from bright and crisp to faded and mushy. Here are our tips on how to steam broccoli.

Gear required: You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online.

Step 1: Chop the broccoli into florets.

Chop the broccoli into bite-sized pieces. Note that thicker pieces and larger florets will take slightly longer than smaller and thinner, so try to make them as uniform as possible.

Step 2: Bring water to a boil.

Rule number one of steaming vegetables: bring the water to a boil first! Don’t be tempted to just throw everything in the steamer and bring the water to a boil. You’ll boil the water in a saucepan or pot before you add the veggies.

Step 3: Add the broccoli, cover, and steam for 3 to 4 minutes, until crisp tender.

Once boiling, add the broccoli in the steamer basket and cover the pot with a lid. (If your steamer doesn’t have a handle, you should place it in the pan before boiling the water, then add the brocolli once boiling.) Steam with the lid on 3 to 4 minutes until just tender: test a piece with a fork. It will be slightly different every time based on the thickness and age of the broccoli (tender, young broccoli from a farmer’s market will take less time).

Alex and I like our broccoli on the crisp side, so that’s what you’ll get in this recipe. If you’d like it more tender, cook 1 minute more. Just be careful not to cook much longer or the color will immediately fade and it will become mushy and overcooked!

Step 4: Drain and season.

Carefully remove the broccoli to a bowl. Toss with olive oil, kosher salt, feta cheese (optional), and red onions. As noted in the recipe below, we like to soak our red onions in water for a few minutes, which helps to reduce onion breath and remove a bit of the “spice”. You can do this while you cook the broccoli: it only needs a few minutes.

How to season steamed broccoli

Once your broccoli is perfectly steamed, there are many ways to season it. In this recipe, we accessorized with red onion for a little shape and color contrast. Then it’s mixed simply with olive oil and salt and pepper. Adding feta cheese crumbles takes it from good to great, and it’s one of our favorite ways to eat broccoli.

If you don’t use this idea, there are literally hundreds of way to season broccoli. Here are a few more ideas:

Olive oil and some grated Parmesan or Pecorino cheese
A shake of rice vinegar and sesame seeds
Drizzle of balsamic reduction
Lemon zest
Slivered toasted almonds
Goat cheese or feta crumbles
Minced garlic
Panko and dried herbs

Want more easy side dish recipes?

And that’s it! How to make the best steamed broccoli. We used it all the time to pair with everything from meatloaf to salmon to shrimp to pasta. If you’re looking for other sides to add to your repertoire, a few more we might recommend:

Our Instant Pot lemon green beans are seriously fast.
This BEST kale salad really is the best.
These Parmesan potato wedges are seriously good.
Our easy green salads are always a hit.
These best Brussels sprouts are salty and crispy.

This steamed broccoli recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta.