Make this easy oven-baked parmesan roasted broccoli for a delicious side dish or snack in minutes!
Roasted broccoli florets come out so tender and delish with a crispy, cheesy breadcrumb coating using just a ziptop bag and a baking dish!
This side dish is so tasty that even the kids will gobble up their veggies with pleasure!
Perfectly Roasted Parmesan Broccoli
- Parmesan roasted broccoli is an easy ‘shake and bake’ recipe that only takes minutes to prep.
- Make parmesan roasted broccoli as a healthy snack on family movie night with a tangy ranch or sweet and sour sauce for dipping!
- Feeding a crowd? Parmesan roasted broccoli goes with anything and is a budget-friendly addition to a picnic or potluck!
Ingredients and Variations
Broccoli – Cut florets to the same size for uniform cooking and easy fork or finger pick-up! Frozen broccoli can be used, simply add a few extra minutes to the bake time.
Breading – Panko and parmesan are a winning combo because it creates a light, crispy, and crunchy coating. Omit the breadcrumbs and double up on the parmesan cheese, or substitute the crumbs for crushed pork rinds for a low-carb version.
Seasonings – Adjust the garlic and onion powder to suit your tastes. Switch up the seasonings to match the menu! Go zesty Cajun, savory Italian , or even everything bagel . A dash of balsamic vinegar added to the zippered bag in Step 2 will add a deep smoky flavor to the florets.
Variations – Roast parmesan broccoli with same-sized cauliflower florets or parboiled carrots and chunks of potatoes. Add crushed nuts like walnuts, pecans, or even bacon bits to the recipe in Step 3 for a little extra crunch!
How to Make Parmesan Roasted Broccoli
Crispy parmesan roasted broccoli are bite-sized with big flavor!
- Toss broccoli with oil in a zippered or stasher bag, as described in the recipe below.
- Add cheese, breadcrumbs, and seasonings to the bag and toss gently to coat.
- Spread broccoli in a prepared baking pan and sprinkle extra coating over the tops.
- Bake until pieces are tender crisp and golden brown, flipping halfway through.
Tips for the Best Roasted Broccoli!
- Pop broccoli under the broiler for an extra crispy coating!
- Serve immediately while they are nice and hot!
- Squeeze a little lemon over the top of the broccoli before serving, if desired.
Storing Roasted Broccoli
- Keep parmesan roasted broccoli in a covered container in the refrigerator for up to 4 days and reheat in the oven for 15 minutes at 350°F. Sprinkle extra parmesan cheese on top for a fresh crispy coating!
- Frozen broccoli will get mushy, so we advise to just enjoy the leftovers as they are or add them to a vegetable soup, sub in for peas in this ham and pea pasta or into a cheesy frittata.
More Roasted Sides To Try!
Did you try this recipe for Parmesan Roasted Broccoli? Leave a comment and rating below!
Parmesan Roasted Broccoli
Ingredients
- 6-8 cups broccoli florets about 1 head
- 3 Tablespoons olive oil
- ½ cup freshly shredded parmesan cheese
- ¼ cup Panko bread crumbs *
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼-½ teaspoon paprika to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425F. Line a baking tray with foil paper. Spray with cooking spray.
- Add broccoli and olive oil to a zip top bag or Stasher bag and toss to coat.
- Add in parmesan, panko, garlic powder, onion powder, paprika, and pepper. Toss to mix, and gently massage so the breadcrumb mixture coats the broccoli.
- Carefully spread broccoli on prepared baking tray, adding extra coating to the top of the broccoli.
- Bake 12 minutes. Using a spatula, flip broccoli. Rotate pan in the oven and bake 10-15 more minutes. Watch carefully until just ready, as the last part cooks quickly!
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from I Wash You Dry
I’d pre-cook the broccoli a little…so you wouldn’t have to cook it as long after you have the topping on it…
We’ve never tried it that way. Let us know how it goes Sherry!