Pan Roasted Broccoli with Lemon Browned Butter

This Julia Child inspired recipe is always a huge hit, despite being broccoli!



  • 4 lb frozen broccoli
  • 2 ½ sticks butter, divided
  • 2 large shallots, minced
  • 2 ½ teaspoons garlic, minced
  • 1 ½ tablespoon fresh lemon juice
  • 1 teaspoon fresh minced thyme
  • salt and pepper


Allow broccoli to thaw, just enough to separate. Fill a large stockpot with water, 2 tsp salt and 1 stick of butter. Bring to boil, add broccoli and boil slowly for 6-8 minutes or until tender. Drain, then spread broccoli in one layer in large serving dish.


Melt 1½ sticks butter in skillet over medium-high heat and continue to cook, swirling occasionally until butter is just brown and releases a nutty aroma (about 1.5 minutes). Off heat add shallots, garlic, ¾ tsp salt, ¼ tsp pepper and stir until garlic and shallots are fragrant (about one minute). Stir in lemon juice and thyme. Add to broccoli, toss to coat and serve immediately.


This recipe feeds a crowd, but can be cut down into smaller portions. It also reheats well.