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Roasted Panko Parmesan Broccoli recipe

Roasted Panko Parmesan Broccoli

Course Side Dish
Cuisine American
Keyword roasted-panko-parmesan-broccoli
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 8 servings
Calories 144kcal
Author Melissa Sperka


  • 2 lb fresh broccoli florets (2 large bunches) cleaned and separated
  • 3 green onion sliced, whites only
  • 4 clove garlic minced
  • 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.


Serving: 1serving | Calories: 144kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 393mg | Potassium: 390mg | Fiber: 3g | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 102mg | Calcium: 102mg | Iron: 1mg