Photo of Broccoli with shallots and lemon by WW

Broccoli with shallots and lemon

Points® value
Total Time
20 min
10 min
10 min
This simple, flavorful broccoli recipe is one you'll turn to again and again. Keep the ingredients on hand for last-minute meals. If you don’t have fresh thyme, don’t substitute dried as the flavor is too potent, just go without it here, or use fresh parsley instead. Shallots—not to be confused with scallions—are related to garlic, leeks, and chives and a valuable ingredient in the cook's arsenal. They can be eaten raw, marinated in vinegar for dressings, or roasted to candy-like sweetness. If you don't use them often, this is a great recipe that will get you to put them on the top of every shopping list.



5 cup(s), chopped, fresh, cut into large florets, stems cut into large chunks

Light butter

1 Tbsp


½ cup(s), chopped, fresh, chopped

Raw lemon peel

1 Tbsp, thickly grated

Fresh thyme

1 Tbsp, fresh, chopped

Table salt

½ tsp

Black pepper

½ tsp, freshly ground


  1. Bring 1-inch of water to a boil in a large deep skillet. Add broccoli; cover and cook until crisp-tender, about 3 minutes. Drain.
  2. Melt butter in same skillet. Add shallots; cover and cook, stirring often until golden and tender, about 5 minutes.
  3. Add broccoli, lemon peel, thyme, salt and pepper; toss over low heat until broccoli is coated and hot, about 2 to 3 minutes. Transfer to serving bowl. Yields about 1 1/4 cups per serving.