This Copycat Longhorn Garlic Parmesan Broccoli is a simple and tasty side dish that’s full of flavor. It features tender broccoli florets roasted or sautéed with plenty of garlic and topped with a generous sprinkle of Parmesan cheese, giving it a nice garlicky kick and a cheesy finish that everyone will enjoy.
I love how easy this recipe is to make and how it brings out the natural sweetness of the broccoli while adding rich, savory notes from the garlic and Parmesan. Whenever I make this, the kitchen smells amazing, and it’s such a satisfying way to add veggies to any meal. One of my favorite little tricks is to use fresh garlic and real Parmesan for the best taste—trust me, it makes a difference!
This broccoli works great as a side for pretty much any dinner, whether it’s grilled chicken, steak, or even just pasta. I often serve it warm right out of the pan, and sometimes I even toss in a little crushed red pepper to give it a tiny bit of heat. It’s always a crowd-pleaser and a great way to sneak more greens onto the plate without any fuss.
Key Ingredients & Substitutions
Fresh Broccoli: Fresh broccoli gives you that perfect crunch and vibrant color. If fresh isn’t available, frozen broccoli works, but be sure to thaw and drain excess water to avoid sogginess.
Garlic: Fresh garlic is best for true flavor. If you’re short on time, garlic powder works but start with a small amount to keep the balance.
Parmesan Cheese: Real Parmesan adds a sharp, nutty taste. Try Pecorino Romano or Asiago as alternatives for a similar cheesy kick.
Olive Oil or Butter: Use olive oil for a lighter taste or butter for a richer flavor. You can even mix them for the best of both worlds.
Breadcrumbs (Optional): For extra crunch, breadcrumbs are great, but you can skip them or use crushed nuts as a crunchy substitute.
How Do You Get Broccoli Tender Yet Crisp and Full of Flavor?
The key is to blanch the broccoli first. Boiling it briefly softens it just enough while keeping that fresh green color. Then, shocking it in ice water stops the cooking instantly, so it stays crisp.
After blanching, sauté the broccoli with garlic in hot oil or butter. Cook just until tender but still with a bit of bite, about 3-4 minutes. Stir often to get even cooking and some caramelization for flavor.
Finally, adding Parmesan and breadcrumbs right at the end helps melt the cheese and toast the crumbs slightly without overcooking the broccoli. This step adds a great texture contrast and rich flavor.
Equipment You’ll Need
- Large skillet – perfect for sautéing broccoli and garlic evenly without crowding.
- Medium pot – used for blanching the broccoli quickly to keep it bright and tender.
- Bowl – for ice water to shock the broccoli after blanching and stop the cooking process.
- Knife and cutting board – to cut the broccoli into even, bite-sized florets.
- Measuring spoons and cup – to measure olive oil, garlic, Parmesan, and seasonings accurately.
Flavor Variations & Add-Ins
- Swap Parmesan with Pecorino Romano for a sharper, tangier cheese flavor.
- Add toasted pine nuts or slivered almonds for a crunchy nutty twist.
- Mix in some cooked bacon bits for smoky saltiness that pairs well with garlic.
- Sprinkle red pepper flakes or drizzle with a little lemon juice for a bit of heat or brightness.
How to Make Copycat Longhorn Garlic Parmesan Broccoli
Ingredients You’ll Need:
For the Broccoli:
- 1 lb fresh broccoli florets
For Cooking:
- 2 tablespoons olive oil or butter
- 3-4 cloves garlic, minced
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
For Topping:
- ¼ cup grated Parmesan cheese
- 2 tablespoons breadcrumbs (optional, for added crunch)
- Pinch of red pepper flakes (optional, for mild heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, making a total of roughly 20 minutes from start to finish. The blanching and sautéing steps come together quickly for a tasty side dish in no time!
Step-by-Step Instructions:
1. Prepare the Broccoli:
Wash the broccoli and cut it into bite-sized florets. Bring a pot of salted water to a boil, then add the broccoli and blanch it for 2 to 3 minutes until it’s bright green and just slightly tender. Drain the broccoli, then immediately transfer it to a bowl of ice water to stop the cooking and keep its vibrant color. Drain again and pat dry with a towel.
2. Sauté Garlic and Broccoli:
In a large skillet, heat the olive oil or butter over medium heat. Add the minced garlic and cook for about 30 seconds until it becomes fragrant but doesn’t brown. Then add the drained broccoli florets and toss them with the garlic and oil. Cook for 3 to 4 minutes, stirring occasionally, until the broccoli is tender but still crisp and gets a little caramelization.
3. Season and Add Toppings:
Sprinkle salt and black pepper over the broccoli and stir to combine. Then, sprinkle grated Parmesan cheese and breadcrumbs evenly over the top. Let them cook for 1 to 2 minutes until the cheese melts and the breadcrumbs toast slightly. Stir gently to mix everything together.
4. Optional Heat and Serve:
If you like a little spice, add a pinch of red pepper flakes and toss once more. Remove the skillet from heat, transfer the broccoli to a serving bowl, and serve warm. It pairs beautifully with grilled meats, poultry, or any main dish.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli, but be sure to thaw it completely and drain any excess water before cooking to avoid a soggy texture. Skip blanching since frozen broccoli is usually pre-cooked.
How Should I Store Leftover Garlic Parmesan Broccoli?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep it tender without drying out.
Can I Make This Dish Ahead of Time?
Absolutely! You can blanch and sauté the broccoli in advance, then refrigerate. Reheat before serving and add fresh Parmesan or breadcrumbs if needed to refresh the dish.
What Can I Substitute for Parmesan Cheese?
Pecorino Romano or Asiago are great alternatives to Parmesan with a similar savory flavor. Nutritional yeast can be used for a dairy-free option, though the taste will differ slightly.
