Imagine turning boring, bland broccoli into a mouthwatering culinary masterpiece that's so irresistibly crispy and packed with flavor, you'll forget you're even eating a vegetable. This Roasted Panko Parmesan Broccoli is not just a side dish; it's a game-changing recipe that will revolutionize how you think about healthy eating. With a golden, crunchy exterior and a cheesy Parmesan kick, this dish is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound broccoli florets
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the broccoli florets thoroughly under cool running water. Pat them completely dry using clean paper towels to remove excess moisture, which helps achieve a crispy roast.
- In a large mixing bowl, toss the broccoli florets with olive oil, ensuring each piece is evenly coated. This helps the breadcrumbs adhere and promotes even browning.
- In a separate small bowl, combine panko breadcrumbs and grated Parmesan cheese. Mix well to create a uniform coating mixture.
- Sprinkle the breadcrumb-Parmesan mixture over the olive oil-coated broccoli. Gently toss to ensure each floret is evenly covered with the crispy coating.
- Season with salt and freshly ground black pepper to taste. Use kosher salt for better flavor distribution.
- Spread the coated broccoli florets in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and crisp edges.
- Place the baking sheet in the preheated oven and roast for 18-20 minutes, or until the broccoli edges are golden brown and crispy, and the Parmesan is slightly melted.
- Remove from the oven and let rest for 2-3 minutes. This allows the broccoli to cool slightly and the coating to set.
- Transfer to a serving platter and serve immediately while still warm and crispy. Optional: Garnish with additional freshly grated Parmesan cheese if desired.
Tips
- Moisture is the Enemy of Crispiness: Always thoroughly pat your broccoli dry before roasting. Excess water will steam the florets instead of giving you that coveted crispy texture.
- Even Coating is Key: When tossing broccoli with olive oil and breadcrumb mixture, use gentle, consistent movements to ensure every floret gets an equal amount of delicious coating.
- Spacing Matters: Spread broccoli in a single layer with some space between florets. Overcrowding will cause steaming instead of roasting, preventing that perfect crisp.
- Watch Your Oven: Every oven is slightly different. Start checking your broccoli around the 15-minute mark to prevent burning, especially if your oven runs hot.
- Fresh Parmesan Makes a Difference: Use freshly grated Parmesan for the best flavor and melting properties. Pre-grated cheese often contains anti-caking agents that can affect texture.
Nutrition Facts
Calories: 129kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 5mg
