Copycat Longhorn Garlic Parmesan Broccoli: The Secret to Perfect Veggies
Copycat Longhorn Broccoli is a quick and flavorful garlic Parmesan side dish made with tender broccoli tossed in buttery garlic and finished with freshly grated Parmesan. Ready in just 20 minutes, it’s the perfect steakhouse-style addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sauteed or Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 large head of broccoli (or 2 small), cut into florets
- 1 1/2 tablespoons butter (or olive oil)
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon lemon juice (optional)
- 1/3 cup grated Parmesan cheese
- Optional: crushed red pepper flakes
- Optional: lemon zest
- Optional: toasted breadcrumbs
- Optional: vegan Parmesan or nutritional yeast
Instructions
1. Bring a pot of water to a boil. Add the broccoli florets and cook for 3–4 minutes until bright green and just tender. Drain well and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
3. Add the drained broccoli to the skillet. Season with salt, black pepper, and onion powder. Toss well to coat evenly in the garlic butter.
4. Turn off the heat and sprinkle the grated Parmesan over the broccoli. Toss gently until the cheese melts and coats the florets.
5. Drizzle with lemon juice if desired and serve immediately.
6. For a roasted version, preheat the oven to 425°F. Toss broccoli with olive oil, salt, and pepper, then roast for 20–25 minutes until crisp-tender. Add sautéed garlic and Parmesan before serving.
Notes
Use fresh garlic for the best flavor—avoid substituting with garlic powder.
Do not overcook the broccoli; it should be tender but still slightly crisp.
Freshly grated Parmesan melts better and provides richer flavor.
For a vegan version, use olive oil and nutritional yeast instead of butter and cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.