Parmesan Roasted Broccoli

Bowl of parmesan roasted broccoli with red pepper flakes.

5 from 2 votes

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Yield: 4 servings

This parmesan roasted broccoli recipe with golden breadcrumbs and spicy red pepper flakes is an easy 25-minute side.

Prep Time5

Cook Time20

Total Time25

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.

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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.

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.

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.

A five-star review of a veggie dish topped with chili flakes, shredded cheese, and lemon zest. The photo features parmesan roasted broccoli and other crispy veggies. Handwritten text attributes the review to Shannon.

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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