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Broccoli with Lemon Butter Sauce

Broccoli with Lemon Butter Sauce

Name: Broccoli with Lemon Butter Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter or margarine; ¼ cup water; 1 lemon, juiced; ¼ teaspoon cayenne pepper; salt and pepper to taste; 1 (16 ounce) package frozen broccoli florets

Rating: 3.78 stars

183 Ratings
131 Reviews
16 Photos

A fast and zesty take on frozen broccoli. Can also use fresh broccoli. Great summer dish. Can be served hot or cold.

By MARDI1030

Gallery

Recipe Summary

prep:

30 mins

cook:

15 mins

total:

45 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

¼ cup butter or margarine
¼ cup water
1 lemon, juiced
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (16 ounce) package frozen broccoli florets

Directions

Step 1

In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

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Nutrition Facts

Per Serving:

137 calories; protein 3.6g; carbohydrates 8.4g; fat 11.9g; cholesterol 30.5mg; sodium 109.8mg. Full Nutrition

Reviews (131)

Most helpful positive review

Navy_Mommy

04/16/2006

My husband and I both really enjoyed this recipe. It was a nice change to broccoli with cheese sauce. I used two crowns of fresh broccoli that I steamed. While it cooked I melted 1/4 cup of light butter (it has a large water content anyway so I figured it evened out. I then juiced one lemon added a little cayenne salt pepper and garlic. I let this simmer until the water was gone from the butter. I poured this over the broccoli and sprinkled with about a tablespoon of parmesean cheese. The broccoli has a very light lemon taste and was perfect. I will remember this and make again in the future. Read More

Helpful

(142)

Most helpful critical review

L.F.

08/29/2005

Using frozen broccoli, I ended up with a very soggy, limp vegetable. Maybe it would have been better with fresh. Read More

Helpful

(48)

183 Ratings

5 star values: 61
4 star values: 69
3 star values: 22
2 star values: 14
1 star values: 17

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Navy_Mommy

04/15/2006

Helpful

(142)

Nance

01/10/2006

My husband 17 year old son and I liked this- and we're not big broccoli eaters. I used fresh broccoli steamed it until just done and then poured on the sauce stirred and let it sit for a few minutes. I did not use the full 1/4 tsp cayenne and I added garlic salt. Read More

Helpful

(93)

L.F.

08/29/2005

Using frozen broccoli, I ended up with a very soggy, limp vegetable. Maybe it would have been better with fresh. Read More

Helpful

(48)

Angela Christensen Baker

01/01/2006

I didn't use cayanne pepper instead I used lemon pepper. I cooked both carrots and fresh broccoli. It was very zesty and good. Read More

Helpful

(28)

KarenCooks

02/19/2006

Simple and excellent. I had a large lemon so only used half of its juice - which was a good decision. It was a perfect balance of flavors. A new favorite (except with my 8 y.o. daughter who likes broccoli plain). Read More

Helpful

(20)

Eileen Fuore

03/24/2006

This was pretty good. I, too, used fresh broccoli, steamed it and poured the juice over the broccoli. It still needs a little bit something, but I don't know what that is. Maybe I just didn't use enough salt. I can't help thinking a creamy lemon sauce would be good, but I don't know how to make one. Read More

Helpful

(19)