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Texas roadhouse broccoli recipe with bright green florets tossed in garlic butter and parmesan on a floral plate
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Texas Roadhouse Broccoli Recipe (Tested 4 Times)

A copycat texas roadhouse broccoli recipe with crisp-tender florets tossed in garlic butter, parmesan, and lemon — ready in under 20 minutes.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 145kcal

Ingredients

For the Broccoli:

  • 4 cup fresh broccoli florets (about 1 large head)

For the Garlic Butter Sauce:

  • 4 tablespoon unsalted butter
  • 2 clove garlic, minced
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  • Fill a large pot with about an inch of water and bring to a simmer. Fit a steamer basket over the pot.
  • Add the broccoli florets to the steamer, cover, and steam for exactly 5 minutes, until bright green and crisp-tender.
  • While the broccoli steams, melt the butter in a large skillet over medium-low heat. Once foaming, add the garlic and cook 30 to 45 seconds until fragrant, then remove from heat.
  • Remove the steamer basket and let the broccoli drain for 30 seconds, or pat dry with a paper towel.
  • Add the drained broccoli to the skillet with the garlic butter, off the heat, and toss to coat.
  • Add the parmesan, lemon juice, salt, pepper, and red pepper flakes. Toss again until the cheese melts into the sauce. Serve immediately.

Notes

  • Grate your own parmesan rather than using pre-shredded — it melts more smoothly into the butter.
  • If the broccoli looks watery instead of glazed, it wasn't dried enough after steaming; pat it firmly with a paper towel next time.
  • Leftovers keep in the fridge for up to 3 days but are best reheated in a skillet, not the microwave.
  • This recipe does not freeze well — the texture turns mushy once thawed.
  • To make ahead, steam the broccoli up to a day in advance and store separately from the butter sauce; combine and reheat just before serving.
  • Doubling the recipe works well, but steam the broccoli in two batches if your steamer basket is small — overcrowding leads to uneven cooking.
  • For a milder version, cut the red pepper flakes entirely; for more heat, increase to ½ teaspoon.
  • Bottled lemon juice can replace fresh in a pinch, though the flavor will be slightly less bright.