Crispy Parmesan Crusted Broccoli Florets
Enjoy this crispy and cheesy side dish that elevates broccoli florets with a savory Parmesan-breadcrumb mix, providing a delightful crunch and flavor in every bite.
Ingredients
Main Ingredients
- 1 pound broccoli florets Fresh and well-rinsed
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs Use Italian-seasoned for extra flavor
- 2 tablespoons olive oil To help the coating stick
- 1 teaspoon garlic powder Adds aroma and flavor
- Salt and pepper to taste Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse the broccoli florets under cold water and dry them thoroughly.
- In a large mixing bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper.
- Drizzle olive oil over the broccoli florets and toss to coat evenly.
- Toss the broccoli florets into the Parmesan breadcrumb mixture until each floret is generously coated.
Cooking
- Spread the coated broccoli florets in a single layer on a baking sheet.
- Bake in the preheated oven for about 20 minutes or until the broccoli is crispy and golden.
- Let them cool slightly before serving and enjoy!
Notes
For substitutions, Pecorino Romano can be used for Parmesan, or nutritional yeast for a dairy-free option. Avoid overcrowding the baking sheet for optimal crispiness. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the uncooked, coated broccoli for up to a month.