Roasted Panko Parmesan Broccoli – Fresh broccoli is an all-time personal favorite vegetable of mine. I can’t think of one single way that it can be prepared that I don’t love it. Always looking to keep things interesting, sometimes I skip the casserole version and prepare it roasted. Tossed in a light coating of crispy panko breadcrumbs and Parmesan cheese.
It never ceases to amaze me how such a simple preparation technique can be so intensely flavorful. After removing from the oven, sprinkle any golden and delicious crumbs on top before serving.
2 lb fresh broccoli florets, cleaned and separated [approximately 2 large bunches]
3 green onion, sliced, whites only
4 clove garlic, minced
1/3 cup olive oil
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp dry Italian seasoning
1 tsp garlic salt [more or less to your taste]
light sprinkling black pepper or lemon pepper, to taste
1/2 tsp red pepper flakes
Directions:
Preheat the oven to 425°F. Spritz a standard baking sheet with cooking spray and set aside. Separate the broccoli florets into bite size pieces. Place into a mixing bowl, with the sliced green onion and minced garlic. Pour the olive oil over the broccoli. Toss gently until coated. Add the remaining ingredients. Mix well.
Lay in a single layer on the baking sheet. Roast for 20-23 minutes or until crisp tender and the crumbs are golden. Serve immediately. Yield: 6-8 servings
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Helpful Kitchen Items:
Roasted Panko Parmesan Broccoli
Ingredients
- 2 lb fresh broccoli florets cleaned and separated [approximately 2 large bunches]
- 3 green onion sliced, whites only
- 4 clove garlic minced
- 1/3 cup olive oil
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp dry Italian seasoning
- 1 tsp garlic salt [more or less to your taste]
- light sprinkling black pepper or lemon pepper to taste
- 1/2 tsp red pepper flakes
Instructions
- Preheat the oven to 425°F. Spritz a standard baking sheet with cooking spray and set aside.
- Separate the broccoli florets into bite size pieces. Place into a mixing bowl, with the sliced green onion and minced garlic.
- Pour the olive oil over the broccoli. Toss gently until coated. Add the remaining ingredients. Mix well.
- Lay in a single layer on the baking sheet.
- Roast for 20-23 minutes or until crisp tender and the crumbs are golden.
- Serve immediately.
Kampin' Karen says
My husband is not a fan of broccoli but said this was the best he had ever had. It was quite yummy! Thanks for the recipe.
Melissa says
Hi Karen, that is awesome~! Thanks so much for stopping by to let me know.
Stephani F says
This is so yummy! This is a fantastic alternative to the high fat/high sodium Spinach Maria that my family loves. This is essentially gives the same flavors but in a much lower calorie form. Thank you! Fabulous accompaniment to my BBQ ribs or chops.
Lee Ann says
Can I use frozen florets? Thawed?
Melissa says
This recipe truly works best with fresh.
RC says
Hi,
I tried it with frozen broccoli florets this past Thanksgiving and I must say it came out quite delicious. You just have to let the broccoli thaw and make sure it is dry. I laid mine in a large aluminum pan and set it on the stove while I prepared my other dishes. So while fresh may be best frozen works as well.
Tonya M says
LOVE this recipe! I use gluten free bread crumbs and only 1/2 tsp of salt, it still turns out great! Even my very picky husband and son, who neither care for broccoli, will eat it! Thank you!!
Melissa says
How exciting, thanks so much for letting me know about the adaptations for those with gluten intolerance.
Shana says
Tantalizing! My taste buds are thanking you..
Melissa says
Ah wonderful, I love ths one, too!