Parmesan Crusted Broccoli
Recipe video above. This parmesan broccoli is based on my viral parmesan crusted carrots recipe. Lightly steamed broccoli retains it's vibrant green shade even after roasting and is the ideal vehicle for crispy parmesan cheese.
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
Steaming the broccoli: This is an optional step. Most of our taste testers preferred the broccoli when it was lightly steamed before roasted, as it tastes less bitter and has a brighter color this way. But I love the slightly bitter flavor of roasted broccoli and am happy putting it directly into the oven and saving washing a pan. The choice is yours! The picture below shows a small batch of broccoli steamed before roasting on the left and roasted from raw on the right.
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.
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. Serving: 1 = ¼ of the recipe, Calories: 249kcal, Carbohydrates: 16g, Protein: 16g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 33mg, Sodium: 858mg, Potassium: 613mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1384IU, Vitamin C: 152mg, Calcium: 414mg, Iron: 1mg