Are you ready to transform your ordinary broccoli into a mouthwatering dish that even the pickiest eaters will love? Say goodbye to bland veggies and hello to Quick Panko Parmesan Broccoli! In just 20 minutes, you can whip up this crispy, cheesy delight that’s not only a feast for the eyes but also a nutritious addition to any meal. Whether you’re looking for a side dish to impress your guests or a quick snack to satisfy your cravings, this recipe is your ticket to veggie heaven. Let’s dive into the deliciousness!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound broccoli florets
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the broccoli florets thoroughly under cool running water. Pat them completely dry using clean paper towels to remove excess moisture, which helps achieve a crispy texture.
- In a large mixing bowl, combine the panko breadcrumbs and grated Parmesan cheese. Mix well to create a uniform coating mixture.
- Drizzle olive oil over the broccoli florets and toss gently to ensure even coating. This helps the breadcrumb mixture adhere and promotes even browning.
- Sprinkle salt and freshly ground black pepper over the oiled broccoli, then add the panko-Parmesan mixture. Toss thoroughly to coat each broccoli floret completely.
- Spread the coated broccoli in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded to allow proper roasting and crispy edges.
- Roast in the preheated oven for 12-15 minutes, or until the broccoli edges are golden brown and crispy, and the Parmesan is slightly melted and golden.
- Remove from oven and let rest for 2-3 minutes. Transfer to a serving platter and serve immediately while warm and crisp.
Tips
- Prepping the Broccoli: Make sure to wash your broccoli florets thoroughly and pat them dry. Removing excess moisture is key to achieving that perfect crispy texture when roasting.
- Choosing the Right Baking Sheet: Use parchment paper or a silicone baking mat on your baking sheet to prevent sticking and make cleanup a breeze.
- Even Coating: When mixing the olive oil with the broccoli, ensure every floret is evenly coated. This helps the panko-Parmesan mixture stick better and ensures uniform browning.
- Don’t Overcrowd: Spread the coated broccoli in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which means less crispiness.
- Watch the Oven: Keep an eye on the broccoli while it roasts. Ovens can vary, so check for that golden-brown color around the 12-minute mark to avoid overcooking.
- Serving Fresh: For the best taste and texture, serve the broccoli immediately after roasting. It’s at its crispiest and most flavorful when warm!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 8g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 8mg
