This addictive parmesan roasted broccoli with crispy breadcrumbs will have everyone enjoying their veggies! Packed with flavor from spicy red pepper flakes, lemon zest, and garlic, this easy side is ready in just 25 minutes.
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Why I Love This Roasted Broccoli With Parmesan
This crispy parmesan broccoli is a last-minute veggie side dish that I often find myself making over and over again! It’s cheesy, crispy, and just overall addictive. Even my kids love it, which is really saying something. As soon as I made it the very first time I knew it would be a hit because no one at the table had to be convinced to eat their veggies! Thankfully, this roasted broccoli pairs well with just about everything so I can make it all the time. Here’s why the whole family loves it:
- Easy: Toss everything together and bake until golden, you won’t need any complicated ingredients or techniques!
- Flavorful: Take your regular roasted broccoli and dress it up! With a combination of lemon zest, red pepper flakes, fresh garlic, parmesan and bread crumbs, each bite will be better than the last.
- Quick: This addictively cheesy broccoli will be on the table in just 25 minutes!
- Great for Gatherings: It’s easy enough to be a weeknight side, but impressive enough to be served for a holiday dinner as well.
Love broccoli? Try my creamy mac and cheese with broccoli or this best broccoli salad with bacon!
Key Ingredients
Red pepper flakes and lemon juice add the perfect amount of heat and tang. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Broccoli: For this recipe, you want to only use fresh broccoli, not frozen.
- Oil: Avocado, olive or coconut oil all work great for this.
- Lemon: You’ll use both the zest and freshly squeezed lemon juice.
- Garlic: Fresh garlic is best, but garlic paste or garlic powder can be used in a pinch.
- Salt and Pepper: Kosher salt and freshly-cracked black pepper will give you the most flavor.
- Red Pepper Flakes: Add more or less to control the amount of spice in your broccoli! When I know the kids are going to have some, I usually cut back on this or omit it entirely. If it’s just myself and Jorge, I’ll add extra.
- Breadcrumbs: Regular breadcrumbs or Panko style breadcrumbs will both work. Use whichever you have on hand!
- Parmesan: Make sure it’s freshly-grated and not the bottled version in a shaker can.
How to Make Roasted Broccoli with Parmesan
All the crispy goodness comes from the parmesan-breadcrumb mixture. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Prep: Preheat the oven to 425°F. Line a baking sheet with parchment paper, set aside.
- Parmesan: Whisk the salt, pepper, red pepper flakes, breadcrumbs, and half of the parmesan cheese in a bowl. Set aside.
- Broccoli: Mix the broccoli, olive oil, zest, lemon juice, and garlic in a separate bowl.
- Combine: Toss to combine the parmesan mixture into the broccoli.
- Roast: Transfer the broccoli to the prepared baking sheet. Bake until golden brown and fork-tender.
- Serve: Remove from the oven. Sprinkle with a little extra shredded parmesan, serve, and enjoy!
Chef’s Tips & Variations
- Don’t use frozen: Do not use broccoli out of the freezer and expect it to roast properly. It’ll release excess moisture, soften the florets, and take longer to cook.
- Spread it out: Try to leave a little space between each piece of broccoli so the breadcrumbs have room to crisp up evenly.
- Make even cuts: Choose florets that are more or less the same size to ensure even cooking. Otherwise some of the broccoli will over-cook, while other bites will be undercooked.
- Add bacon: Cook 4 to 6 bacon strips until crispy. Crumble and sprinkle them on top, before serving, for an added smoky and salty crunch.
- Prep ahead: If you are making this for a dinner party, or meal prepping for the week, you can prepare it ahead. Follow directions until the baking step. Instead, tightly cover the baking tray with plastic wrap or foil and refrigerate for up to 48 hours. Bake as directed.
- Brussels sprouts: This recipe is also delicious made with brussels sprouts instead of broccoli! Just remove the stems and cut the sprouts in half.
What To Serve With Parmesan Roasted Broccoli
- Chicken: Go for gold with this easy Crockpot whole chicken! Feeling pasta? This chicken alfredo would be a perfect pairing with roasted broccoli.
- Beef: This southern smothered cube steak is a family favorite. If you feel like grilling, try out this flavorful churrasco steak!
- Seafood: We love pairing roasted vegetables with salmon! Try my easy salmon patties or teriyaki salmon recipes.
Yield: 4 servings
Parmesan Roasted Broccoli
This parmesan roasted broccoli recipe with golden breadcrumbs and spicy red pepper flakes is an easy 25-minute side.
Ingredients
- 1 lb broccoli florets
- 3 tablespoons avocado oil, or olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, finely minced
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ to 1 teaspoon crushed red pepper flakes
- ¼ cup breadcrumbs
- ½ cup freshly grated parmesan cheese, divided
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Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, toss to combine the salt, pepper, red pepper flakes, bread crumbs, and 1/4 cup grated parmesan. Set aside.
- Place the broccoli florets into a large bowl. Add the olive oil, lemon zest, lemon juice and garlic and toss to combine.
- Add the breadcrumb mixture to the broccoli. Toss to coat making sure each floret is coated in the mixture. (You may need to scrape the sides of the bowl to make sure that the broccoli is evenly seasoned and coated.)
- Transfer the broccoli to the prepared baking sheet. Bake for 15 to 20 minutes, until the seasoning is golden brown and the broccoli is fork-tender.
- Top with the remaining freshly grated parmesan, and serve immediately.
Notes
- Fridge: Store cooled broccoli in an airtight container for up to 5 days.
- Reheat: You can reheat in the microwave in 30-second increments, till warm. However, for best crispy results, try the air fryer at 350°F for about 4 minutes.
- Freeze: I do not recommend freezing this broccoli. It will never crisp up again once frozen and thawed.
Nutrition
Serving: 1 serving, Calories: 205kcal, Carbohydrates: 16g, Protein: 7g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 11mg, Sodium: 574mg, Potassium: 445mg, Fiber: 4g, Sugar: 3g, Vitamin A: 864IU, Vitamin C: 116mg, Calcium: 219mg, Iron: 2mg
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