Are you looking to up your side dish game? This crispy Roasted Panko Parmesan Broccoli will definitely shake things up. Fresh broccoli florets roasted in the oven with a Parmesan cheese panko breadcrumb topping is sure to elevate your side dish menu to another level.
Easy Roasted Panko Parmesan Broccoli Recipe
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. Whether it's the star of broccoli cheddar soup or tossed in a sweet and tangy dressing like my broccoli salad, it's a go-to choice for us. I'm always looking to keep things interesting, so when I'm in a time crunch I prepare it roasted broccoli.
How to Make the Best Roasted Panko Parmesan Broccoli Recipe
To make this dish, fresh bright green broccoli florets are tossed in a light coating of crispy panko breadcrumbs and Parmesan cheese and seasoned to bring out the flavor. It never ceases to amaze me how such a simple preparation technique can be so intensely flavorful. Just a few pointers:
- Ingredients you'll need to make roasted Panko Parmesan Broccoli in the oven: 2 pounds fresh broccoli florets, green onions, minced garlic, olive oil, panko breadcrumbs, grated Parmesan cheese, dried Italian seasoning, red pepper flakes, garlic salt and black pepper or lemon pepper to your taste.
- Choose fresh broccoli florets with variations of medium and deep green. Stay away from yellowing broccoli, as the color change is a sign that it's beginning to deteriorate and not as fresh.
- I don't recommend roasting frozen broccoli florets. This recipe is designed to use fresh broccoli.
- I've never found it necessary to blanch the broccoli prior to roasting it. Give it a good cleaning then allow the broccoli florets to dry on the counter for a it before proceeding with the recipe.
- While baking, some of the crumbs will fall from the roasted broccoli florets and bake on the pan. This is a normal part of the process and doesn't mean something has gone wrong. Just before serving, spoon those crumbs over the broccoli and you'll be good to go.
- Adjust the amount of olive oil used to your taste and dietary needs. Also, if you're spice shy skip the red pepper flakes, or adjust to your personal preference.
- How long does it take to roast broccoli? This recipe takes 20-25 minutes to bake. Adjust the time based on how quickly your oven bakes.
- It's not necessary to serve this roasted panko parmesan broccoli recipe with a sauce, but it does pair quite well with a warm marinara sauce. It's also delicious with a buttermilk dressing lightly drizzled on top. You may also opt to top it with a drizzle of balsamic glaze or lemon zest.
- While this broccoli is best baked and served, you can store leftover roasted broccoli in a container lined with a paper towel to absorb any moisture. Reheat in the microwave in single serving potions. Please note, once chilled the breadcrumbs won't be crispy.
More Southern Style Broccoli Recipes to Make
Broccoli adds color and texture to a so many meals whether it's served as a side dish or part of an entrée. More broccoli inspired recipes you may like to try:
- New Potato, Ham and Broccoli Cheese Casserole is made completely in the oven.
- Moist Broccoli Cheddar Cornbread are always a meal time win.
- A summer favorite this Broccoli Cauliflower Salad recipe.
- Classic Easy Broccoli Casserole is a retro recipes that never gets old.
- You may also like to try this Broccoli Cheese Quesadilla from Picky Palate.
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Helpful Kitchen Items:
Roasted Panko Parmesan Broccoli
- 2 lb fresh broccoli florets (2 large bunches) cleaned and separated
- 3 green onion sliced, whites only
- 4 clove garlic minced
- ⅓ cup olive oil
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dry Italian seasoning
- 1 teaspoon garlic salt [more or less to your taste]
- light sprinkling black pepper or lemon pepper to taste
- ½ teaspoon red pepper flakes
- Preheat the oven to 425°F. Spritz a large 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.
Is the dried italian seasoning the stuff you'd make italian dressing out of or is it more like the oregano-parsley type of blend?
The blend I use is the kind found on the spice aisle. It usually includes oregano, parsley, basil and sometimes rosemary. If you wanted to adapt using salad dressing mix keep in mind that it includes sodium so adjust the amount of salt for the recipe.
This was a great recipe. Delicious! Only put in 400 degrees 15 mins so it wasn’t over cooked. Only issues was that if you don’t eat it all the first serving, the breadcrumbs will be wilted second serving.
If you're referring to leftovers, the crumbs can be re-crisped in a 375°F oven for a few minutes. Same as with any breaded food.
I plan on making this today for Easter but taking it to a friends house. should I just make it there or will it be ok if I bake it at home then warm it up in the oven at my friends?
This broccoli is best fresh from the oven. You may be able to re-crisp it in a 375°F oven, but my first choice would be to mix it up, put it in the dish and bake it there, if possible.
I was short on practically everything so I had to improvise this whole recipe... frozen broccoli steamed in a steamer until just cooked. Had no olive oil (whoops!) melted a tbsp of butter, tossed in Italian herbs (had to make my own mix). Coated the cooked broccoli in the butter and herbs. Then tossed it all in a big handful of panko and shredded parmesan. Roasted on the top rack 375 degrees for about 20 minutes. It was the best broccoli I've had in a long time!! So I can't say I followed the recipe but it was my inspiration so thanks haha 🙂
This recipe is delicious!! So very flavorful! I didn’t add any of the garlic salt just because we are trying to go easy on the salt.
Thanks, I'm so happy you enjoyed it!
Tantalizing! My taste buds are thanking you..
Ah wonderful, I love ths one, too!
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!!
How exciting, thanks so much for letting me know about the adaptations for those with gluten intolerance.
Can I use frozen florets? Thawed?
This recipe truly works best with fresh.
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.
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.
Hi Karen, that is awesome~! Thanks so much for stopping by to let me know.
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.