Description
A delicious recipe for LongHorn Steakhouse-Style Broccoli, featuring tender broccoli florets sautéed in a flavorful garlic butter seasoning and finished with Parmesan cheese and fresh herbs.
Ingredients
- 2 large heads broccoli (about 1½ lbs/680 g), cut into florets
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- ½ cup (50 g) freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
- 2 tbsp chopped fresh parsley
- Extra Parmesan cheese (optional garnish)
- Crushed red pepper flakes (optional garnish)
- Toasted breadcrumbs (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes, just until bright green and crisp-tender. Immediately transfer the broccoli to a bowl of ice water for 1 minute. Drain thoroughly and pat dry.
- Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for 30–45 seconds, until fragrant. Stir in the garlic powder, onion powder, smoked paprika, salt, black pepper, and Italian seasoning.
- Add the broccoli to the skillet. Toss for 3–4 minutes, until coated in the garlic butter and lightly browned in spots.
- Remove from the heat. Stir in the Parmesan cheese until it begins to melt. Add the lemon juice and lemon zest (if using). Sprinkle with fresh parsley.
Notes
- For extra flavor, consider adding crushed red pepper flakes or toasted breadcrumbs as a garnish.
- Adjust the seasoning to taste based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg