Parmesan Crusted Broccoli is florets tossed in olive oil, paprika, garlic powder, and salt, then coated in freshly grated parmesan cheese and roasted to crispy perfection! It is a deliciously cheesy and perfectly seasoned way to enjoy broccoli. Even if you are not a fan, I think this recipe might convince you to get on board with this nutritious green vegetable! Now that I have you loving broccoli, you will want to try my Baked Broccoli Bites, too, another flavorful twist on the classic vegetable.
Ingredients & Substitutions
- Broccoli: For the best results, use a large head of fresh broccoli, cut into florets. If using frozen broccoli, let it thaw and then pat it dry before using. If you want to switch up the vegetable, I think cauliflower would also be delicious!
- Oil: I like using extra virgin olive oil to help the seasonings and parmesan stick to the broccoli. I want all of that flavor in each bite! If you don’t have olive oil, you could use other oils with high smoke points like canola or avocado oil.
- Seasonings: Season the broccoli with paprika (or smoked paprika for a more smoky flavor), garlic powder, and kosher salt.
- Parmesan Cheese: Freshy-grated parmesan cheese is best for recipes like this (as opposed to pre-grated or shredded). It melts so much better and has a richer flavor. For a sharper, more intense flavor, try grated Pecorino Romano or Asiago cheese.
How To Know When Parmesan Crusted Broccoli Is Done
To know when Parmesan Crusted Broccoli is done, I check the broccoli for a golden, crispy edge and tender inside. The Parmesan cheese should be melted and slightly browned. If it looks like this, it’s ready to enjoy!
How To Make Parmesan Crusted Broccoli Spicy
Are you looking to add a little kick to the broccoli? Hey, sometimes a little spice in life (or food) is nice! Simply add some heat by incorporating red pepper flakes, cayenne pepper, or hot paprika into the seasoning mix. I suggest starting with a small amount and adjusting it to your taste.
Storing & Reheating Parmesan Crusted Broccoli
To store parmesan crusted broccoli, first, let it cool completely. (If you store the broccoli while it is still warm, it will get soggy.) Keep it in an airtight container in the refrigerator–it will last up to 3-4 days. I like to reheat the broccoli in the oven to restore some of its crispiness. You can also reheat it in the microwave, but it will lose some of its crispiness.
Parmesan Crusted Broccoli
Ingredients
- 1 large head of broccoli, cut into florets
- ¼ cup (54 g) extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 cup (100 g) finely grated parmesan cheese
Instructions
- Preheat oven to 350°F. Set aside a 9×13-inch baking dish.
- In a large bowl, whisk together olive oil, paprika, garlic powder, and kosher salt until well combined.
- Add broccoli. Toss to coat.
- Sprinkle the grated parmesan cheese evenly over the bottom of the baking dish.
- Press the coated broccoli florets into the cheese.
- Bake for 30-35 minutes, or until the broccoli is tender and the parmesan has become crispy and golden.
- Remove from the oven and let it cool slightly, allowing the parmesan to crisp up even more.
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What the Test Kitchen had to say about this recipe:
Autumn
I loved this, especially all of the crispy bits! It's a delicious way to eat your vegetables!
Elizabeth
I am a fan of broccoli, so the more ways I can enjoy it, the better! This was fantastic! I had to make myself stop eating it so others could have some.
Annabelle
This is an easy, flavorful side dish. But, I would use a little less salt.
Bella
This was really good. Even people who do not like broccoli might like it!
Selena
What a simple dish to make and still get your veggies!
