Description

A quick and easy weeknight side dish featuring broccoli florets coated in parmesan cheese, breadcrumbs, and olive oil, then baked until golden and crispy.

Ingredients

Scale

1 large head broccoli, cut into bite-sized florets
½ cup freshly grated Parmesan cheese
½ cup panko breadcrumbs (or regular breadcrumbs)
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 large egg, beaten
½ teaspoon salt
Generous crack of black pepper
Optional: ½ teaspoon red pepper flakes, 1 teaspoon dried oregano, or lemon zest

Instructions

Preheat oven to 400°F (200°C).
Wash and thoroughly pat dry the broccoli florets with paper towels to ensure crispiness.
In a small bowl, whisk together the beaten egg, minced garlic, 2 tablespoons of olive oil, salt, and pepper.
In a larger bowl, combine the breadcrumbs, grated Parmesan, and remaining 1 tablespoon of olive oil.
Add the broccoli florets to the breadcrumb mixture and toss to coat evenly.
Add the egg mixture to the broccoli and toss again until all florets are well-coated.
Line a baking sheet with parchment paper and arrange the broccoli in a single layer, ensuring they are not overcrowded.
Bake for 15 minutes, flipping the florets halfway through (at the 7-8 minute mark) to ensure even browning.
Remove from oven when edges are crispy and golden brown. Let cool for 2-3 minutes before serving.

Notes

Ensure broccoli is completely dry before mixing to prevent steaming. Do not overcrowd the baking sheet; use two sheets or batches if necessary. For a gluten-free version, use gluten-free panko. For a vegan version, substitute the egg with a flax egg and Parmesan with nutritional yeast.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 3
Sodium: 280
Fat: 10
Saturated Fat: 3
Carbohydrates: 15
Fiber: 4
Protein: 8

Keywords: crispy broccoli, baked broccoli, parmesan broccoli, healthy side dish, quick dinner, kid-friendly vegetables, gluten-free option, vegan option