Crispy Parmesan Roasted Broccoli
Crispy, slightly charred broccoli florets oven roasted with crunchy Parmesan cheese and Panko breadcrumbs- this vegetable side dish takes on a whole new level of deliciousness!
Ingredients
- 6 cups broccoli florets
- ½ cup freshly shredded Parmesan cheese plus more for topping
- ¼ cup panko bread crumbs
- ½ tsp salt plus more for topping
- ½ tsp garlic powder
- ¼ cup olive oil plus more for drizzle
Instructions
- Preheat oven to convection roast 425 degrees and move a rack into top third position. Line a baking sheet with parchment paper and set aside.
- Trim broccoli florets into evenly sized pieces. If washing make sure to pat dry (wet broccoli will not crisp up, it will steam while roasting)
- In a small mixing bowl combine panko breadcrumbs, shredded parmesan olive oil, salt, and garlic powder.
- Spread the parmesan/panko mixture on parchment-lined baking sheet. Layer broccoli on top. Drizzle approx 2 tbsp olive oil, ½ tsp salt, and about ¼ cup parmesan over the broccoli. *just eyeball it, measurements don't need to be exact.
- Roast for 15-20 minutes. Until cheese is crispy, broccoli stem is able to be pierced with knife with a little resistance.
Nutrition
Calories: 231kcalCarbohydrates: 12gProtein: 9gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 564mgPotassium: 455mgFiber: 4gSugar: 3gVitamin A: 948IUVitamin C: 122mgCalcium: 220mgIron: 1mg
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