Italian-inspired
Crispy Parmesan Roasted Broccoli
Broccoli roasts hot with Parmesan, lemon zest, garlic, and crisp breadcrumbs for a fast side dish with browned edges.
This is the broccoli side I make when the main dish is already doing enough work.
A hot pan gives the florets browned edges, while Parmesan and breadcrumbs turn the small loose bits into the crispy pieces everyone reaches for first.
The useful detail is drying the broccoli well and spreading it out.
Crowded broccoli steams, but broccoli with space chars at the tips and stays sweet in the stems.
Lemon zest goes on before roasting so it perfumes the oil.
Lemon juice waits until the end so the broccoli stays crisp instead of softening under too much acid.
For another recipe in this seed collection, try Lemon Garlic Chicken Thighs with Crispy Potatoes or Lemon Tahini Yogurt Sauce.
Directions
- Heat the oven to 425 F and place a rimmed sheet pan in the oven while it heats.
- Pat the broccoli dry, then toss it with olive oil, garlic, lemon zest, salt, and pepper.
- Carefully spread the broccoli on the hot sheet pan in a single layer.
- Roast for 14 minutes, then sprinkle with Parmesan and panko.
- Roast for 6 to 8 minutes more, until the broccoli edges are browned and the crumbs look crisp.
- Finish with lemon juice and serve while the crumbs are still crunchy.
Nutrition
Nutrition Information
Estimated per serving: 170 calories, 7 g protein, 13 g carbohydrates, 11 g fat.
Variations
Recipe Variations
- Add red pepper flakes with the garlic.
- Use pecorino instead of Parmesan.
- Finish with toasted almonds for more crunch.
Notes
- Cut large florets in half through the stem so they brown evenly.
- Use a second sheet pan if the broccoli looks crowded.
- Leftovers are best reheated in a hot skillet or air fryer.
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