Parmesan Crusted Broccoli
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If you’re looking for an easy way to elevate your broccoli, crisping it up with a Parmesan crust is the way to go. I’ve been perfecting this method with all kinds of veggies over the years, and now I’m excited to show you how to make Parmesan broccoli!
There shall be no sad, limp broccoli stems here! Cheese and broccoli are a somewhat nostalgic combo here in North America. Growing up, my mom would make broccoli smothered in a cheese sauce, and while I loved the combo, it always left the broccoli a little too soft for my liking. That’s why my version uses Parmesan. The umami notes perfectly match broccoli’s earthy taste, and the crispy texture makes every bite so satisfying!
I’m no stranger to a Parmesan crust. I first did this recipe with Parmesan brussels sprouts, then with Parmesan crusted carrots, and now, broccoli gets its turn! A Parmesan crust is the easiest way to turn veggies from a basic side dish into something your family will love. It adds a crispy texture to the tender broccoli and a burst of umami sharpness that contrasts the flavor.
Key ingredients
You don’t need much to create this lovable side dish. Parmesan crusted broccoli requires just 7 ingredients – and that includes the oil, salt, and pepper!
- Broccoli: Fresh is definitely the way to go here. In a pinch you can use frozen, but make sure to thaw and dry it well.
- Parmesan cheese: It’s best to buy a block and grate it yourself. The kind in the shaker doesn’t melt so it won’t work well for this recipe.
Variations
When I make this, I usually serve it up as it is written below, but occasionally I’ll tweak the recipe a little bit depending on what I’m serving. Here are some of my favorite variations:
- Spice level: If you don’t enjoy any spicy undertones, you can omit the chili flakes. If you want to amp it up, add a pinch of cayenne or drizzle over some hot honey.
- Marinara broccoli: If you’re serving Italian food, you can add a touch of tomato paste to the bowl with the oil and spices.
- Add breadcrumbs: For extra texture, use some toasted panko breadcrumbs for a little boost of crunch.
- Lemon: When serving this beside white fish, I like to squeeze some fresh lemon juice over my broccoli to bright it up – sometimes I’ll throw some capers over it, too!
- Veggie swap: This works with cauliflower, too!
Storing and reheating leftover parmesan crusted broccoli
Store: Once your parmesan broccoli has cooled to room temperature, transfer it to a covered container and refrigerate for up to 5 days.
Reheat: To restore crispness, reheat in the oven or an air fryer. Avoid the microwave, as it will make it soggy.
Freezing: I don’t recommend freezing this broccoli as it will lose its crispiness.
Parmesan Crusted Broccoli
Ingredients
- 1 ½ lb broccoli (chopped)
- 1 tablespoon olive oil
- 2 cloves garlic (finely minced)
- ¼ teaspoon chili flakes
- ¼ teaspoon salt
- ¼ pepper
- 1 ½ cups grated parmesan cheese
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Chop the broccoli (including the stems!) into bite-sized pieces.1 ½ lb broccoli
- Add ½-inch of water to a medium-sized frying pan and bring it to a boil over high heat. Add the broccoli, cover the pan, and steam for 2 minutes. Rinse the broccoli under cold running water and then drain the pan well.
- Add the oil, garlic, chili flakes, salt, and pepper to a large mixing bowl. Add the broccoli and mix it thoroughly.1 tablespoon olive oil, 2 cloves garlic, ¼ teaspoon chili flakes
- Sprinkle the parmesan cheese onto the baking sheet and then arrange the broccoli on top, pressing each piece into the parmesan to ensure it sticks. If there is any parmesan left on the sides of the broccoli, sprinkle it over the top.1 ½ cups grated parmesan cheese
- Roast the broccoli for 20-25 minutes, until the cheese is golden brown. Let the broccoli cool for 5 minutes before serving so that the cheese crisps.
Notes
Parchment paper: Not all parchment paper is non-stick. Use a brand that doesn’t stick – I’ve had the best luck with Kirkland Signature, Reynolds, and Western Family.
Dip: The dip you see in some pictures is garlic mayo, which goes really well with this broccoli. To make it, mix ½ cup mayo with 1 finely minced garlic clove, ½ teaspoon of garlic powder, ½ teaspoon onion powder, and a dash of salt and apple cider vinegar. You’ll want to let this dip rest for at least 15 minutes so the spices don’t taste gritty. Nutrition
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I just made this. My broccoli was wet after I baked it. After I steamed it and rinsed it in cool water to stop the cooking, I dried it off in a towel before putting it in the bowl with the oil and spices. When the broccoli was done baking, I could have turned the baking pan and poured off water. The Friko was soggy and spongy, not crisp and the broccoli was more done than I like it to be. Not sure where I went wrong.
I’ve honestly never had that happen to me before. You could try baking it without steaming it first. It will make the broccoli darker and a little more bitter, but you may like it better that way.
Excellent!!. thanks for sharing
You’re welcome, Chico!