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Sautéed Broccoli

Name: Sautéed Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 servings.
Ingredients: 1 cup chopped onion; 1 cup julienned sweet red pepper; 1/4 cup olive oil; 12 cups fresh broccoli florets; 1-1/3 cups water; 3 teaspoons minced garlic; 1/2 teaspoon salt; 1/2 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

10 servings

Updated: Nov. 12, 2022

I invented this sauteed broccoli recipe while looking for a different way to cook broccoli that was lower in fat and sodium. Quick, colorful and tasty, it makes a quick and easy accompaniment to a variety of meals.—Jim MacNeal, Waterloo, New York

Sautéed Broccoli Recipe photo by Taste of Home

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Ingredients

1 cup chopped onion
1 cup julienned sweet red pepper
1/4 cup olive oil
12 cups fresh broccoli florets
1-1/3 cups water
3 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a Dutch oven, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.

Sauteed Broccoli Tips

How big or small should the broccoli florets be?

Your broccoli florets can be as big or small as you'd like. It's totally up to you and your personal preference!

What other seasonings can you put on sauteed broccoli?

This recipe is the perfect starting point for customization to your liking. Try adding lemon, parmesan cheese and red pepper flakes, like in this grilled broccoli recipe. One of my personal favorites is using teriyaki or soy sauce!

What can you serve with sauteed broccoli?

Sauteed broccoli can work in a variety of dishes, like tossed into a pasta recipe, used in a stir-fry or paired with meat or fish. Look to these broccoli recipes for inspiration.

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

3/4 cup: 82 calories, 6g fat (1g saturated fat), 0 cholesterol, 142mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.