Broccoli Parmesan is a simple yet flavorful dish that turns a basic vegetable into a satisfying side. Perfect for weeknight dinners or as a healthy accompaniment to any main course, this recipe pairs roasted broccoli with a crispy, cheesy crust that’s sure to please even picky eaters. The broccoli is roasted to bring out its natural sweetness and then topped with a mix of Parmesan and breadcrumbs for a delightful crunch. A touch of garlic and a squeeze of lemon juice brightens the flavors, making this dish both hearty and refreshing.
Ingredients:
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (panko or regular)
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Juice of 1/2 lemon
Instructions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the broccoli: In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, pepper, and red pepper flakes if using. Spread the broccoli evenly on the prepared baking sheet.
- Roast the broccoli: Place the baking sheet in the preheated oven and roast for 15 minutes, until the broccoli starts to turn golden brown around the edges.
- Add the topping: In a small bowl, mix the grated Parmesan cheese with the breadcrumbs. After 15 minutes of roasting, remove the baking sheet from the oven and sprinkle the Parmesan-breadcrumb mixture over the broccoli.
- Continue roasting: Return the baking sheet to the oven and roast for an additional 5-7 minutes, or until the topping is golden and crispy.
- Serve: Remove the broccoli from the oven and squeeze fresh lemon juice over the top. Transfer to a serving dish and enjoy while warm.
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain the crispy texture.
