Broccoli with Lemon Butter

I always thought that broccoli was a vegetable you eat because you just need vegetables.  But this recipe changed my whole outlook -- it is hands-down, the best broccoli I've ever eaten in my life.  The lemon butter has a fantastic flavor.

Yield: 6 servings


  • 6 lbs broccoli
  • 9 tbsp butter, softened
  • Zest of two lemons
  • Salt, to taste
  • Pepper, to taste
  • 3 tbsp olive oil, divided
  • 1/2 cup pine nuts
  • 5 garlic cloves, minced
  • 1 1/2 tbsp lemon juice


  1. Cut the broccoli into bite-sized pieces, discarding the thick stems.
  2. Bring a large pot of water to a boil.  Boil the broccoli until tender, about 3 minutes.  Strain.  (You may need to cook in two batches)
  3. In a mixing bowl, blend the butter, lemon zest, salt, and pepper.  Set aside.
  4. In a skillet, heat 1 1/2 tbsp olive oil.  Add the pine nuts and cook until golden brown, about 4 minutes.  Remove the nuts from the oil.
  5. Add the remaining olive oil and cook the garlic.  Remove from the heat.
  6. Place the broccoli in an oven-proof dish.  Drizzle with the garlic oil and then dollop with the lemon butter.  Sprinkle the pine nuts on top.
  7. Bake at 350°F for 7-10 minutes -- just enough to get it heated through and melt the butter.
  8. Serve hot directly out of the oven.
Adapted from Food & Wine.