Crispy Parmesan Crusted Broccoli Florets (Print Version)
Crispy Parmesan crusted broccoli florets are a delicious and easy side dish. Roasted to golden perfection, this recipe adds a savory crunch to any meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 28 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ The Verdant Base
01 -
2 lbs fresh broccoli florets, cut into bite-sized pieces
→ The Golden Parmesan Crust
02 -
1 cup grated Parmesan cheese
03 -
1/2 cup Panko breadcrumbs
04 -
1 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
1/2 tsp smoked paprika
07 -
1/4 tsp black pepper
08 -
1/2 tsp sea salt
→ Binding & Flavor Boosters
09 -
3 tbsp extra virgin olive oil
→ Fresh Finish
10 -
2 tbsp fresh parsley, chopped, for garnish
11 -
1/4 tsp red pepper flakes (optional)
12 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. This prepares the stage for your delicious Crispy Parmesan Crusted Broccoli Florets.
02 -
Wash and thoroughly dry 2 lbs fresh broccoli florets, cut into bite-sized pieces. Ensuring the broccoli is very dry is crucial for achieving a crispy crust, as moisture can lead to steaming instead of roasting.
03 -
In a large bowl, combine 1 cup grated Parmesan cheese, 1/2 cup Panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix well to combine all the crust ingredients.
04 -
Drizzle the prepared broccoli florets with 3 tbsp extra virgin olive oil. Toss the broccoli thoroughly until all pieces are lightly and evenly coated. This oil layer helps the Parmesan crust adhere perfectly.
05 -
Add the Parmesan crust mixture to the oiled broccoli. Toss vigorously until each floret is completely and evenly coated with the cheesy breadcrumb mixture. This step is key for truly Crispy Parmesan Crusted Broccoli Florets.
06 -
Spread the coated broccoli in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Bake for 18 minutes, or until the broccoli is tender-crisp and the Parmesan crust is golden brown and crispy.
07 -
Carefully remove the baking sheet from the oven. Garnish the hot Crispy Parmesan Crusted Broccoli Florets with 2 tbsp fresh parsley and 1/4 tsp red pepper flakes (optional). Serve immediately with lemon wedges for a bright, zesty finish.
# Notes:
01 -
For maximum crispiness, ensure your broccoli florets are completely dry before adding the olive oil and crust mixture. Any residual water will steam the broccoli instead of roasting it.
02 -
Leftover Crispy Parmesan Crusted Broccoli Florets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer for best results to regain crispness.
03 -
Feel free to customize the spice blend! A pinch of cayenne pepper can add a nice kick, or a dash of dried Italian herbs can enhance the savory profile.
04 -
These florets make a fantastic side dish for almost any meal, from grilled chicken to roasted fish, or even as a healthy, satisfying snack on their own.
# Tools You'll Need:
01 -
Large baking sheet
02 -
Parchment paper
03 -
Large mixing bowl
04 -
Measuring cups
05 -
Measuring spoons
06 -
Sharp knife
07 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 294 kcal
Total Fat: 17 g
Total Carbohydrate: 21 g
Protein: 16 g