Parmesan Roasted Broccoli Breadcrumb (Printer-Friendly)
Crispy broccoli tossed with parmesan, lemon, garlic, and breadcrumbs. Easy, cheesy, and bursting with flavor.
# What You’ll Need to Cook:
→ Vegetable
01 -
600 g fresh broccoli, cut into evenly sized florets
→ Cheese
02 -
60 g freshly grated Parmesan cheese, plus extra for serving
→ Breadcrumbs
03 -
40 g Panko or regular breadcrumbs
→ Seasonings and Aromatics
04 -
2 cloves garlic, minced
05 -
1 teaspoon lemon zest
06 -
2 teaspoons freshly squeezed lemon juice
07 -
1/2 teaspoon red pepper flakes (adjust to taste)
08 -
1/2 teaspoon freshly ground black pepper
09 -
3/4 teaspoon fine sea salt
→ Fat
10 -
2 tablespoons extra-virgin olive oil
# Steps to Prepare:
01 -
Set oven to 220°C. Line a large rimmed baking sheet with baking paper.
02 -
In a medium bowl, whisk together breadcrumbs, half the Parmesan cheese, salt, pepper, and red pepper flakes.
03 -
Combine broccoli florets, olive oil, lemon zest, lemon juice, and minced garlic in a large bowl. Toss until evenly coated.
04 -
Add the breadcrumb-Parmesan mixture to the broccoli. Toss until the florets are well coated.
05 -
Spread the broccoli evenly onto the prepared baking sheet, ensuring florets aren't crowded. Roast for 18–20 minutes until golden brown and fork-tender.
06 -
Remove tray from oven. Sprinkle remaining grated Parmesan over hot broccoli. Serve immediately.
# Extra Cooking Tips:
01 -
Avoid using frozen broccoli, as it releases excess moisture and prevents proper crisping.
02 -
Cut broccoli florets to similar sizes to ensure even roasting.
03 -
Allow space between pieces on the baking tray to encourage even browning.
04 -
Prepare ahead by assembling and refrigerating on the tray up to 48 hours before baking.
05 -
For variation, substitute with halved Brussels sprouts or top finished broccoli with crumbled cooked bacon.