Crispy Parmesan Crusted Broccoli Florets in 20 Mins (Print Version)
Crispy Parmesan Crusted Broccoli Florets are a quick, flavorful side dish ready in just 20 minutes. A simple recipe for a delicious vegetable.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian, Low-Calorie, Diabetic-Friendly
# Ingredients:
→ Broccoli Base
01 -
1 1/2 lbs fresh broccoli florets, cut into bite-sized pieces
→ Crispy Parmesan Coating
02 -
1/2 cup grated Parmesan cheese
03 -
1/2 cup panko breadcrumbs
04 -
1/4 cup all-purpose flour
05 -
2 large eggs, whisked
→ Flavor Enhancers & Seasoning
06 -
2 tbsp olive oil
07 -
1 tsp garlic powder
08 -
1/2 tsp onion powder
09 -
1/2 tsp smoked paprika
10 -
1/2 tsp black pepper
11 -
1/2 tsp salt
12 -
1/4 tsp red pepper flakes (optional, for a kick)
→ Fresh Finish
13 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Cut 1 1/2 lbs fresh broccoli florets into uniform, bite-sized pieces, ensuring they are thoroughly dry for the best Crispy Parmesan Crusted Broccoli Florets (20 Mins!).
02 -
Set up three separate shallow bowls for your dredging stations. In the first, place 1/4 cup all-purpose flour. In the second, whisk 2 large eggs. In the third, combine 1/2 cup grated Parmesan cheese and 1/2 cup panko breadcrumbs.
03 -
In a large bowl, toss the 1 1/2 lbs fresh broccoli florets with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper, 1/2 tsp salt, and optional 1/4 tsp red pepper flakes, ensuring even coating.
04 -
Working in small batches, dredge each seasoned broccoli floret first in the flour, shaking off excess. Then dip in the whisked egg, letting any extra drip off. Finally, press into the Parmesan-panko mixture, ensuring a generous, even coating for truly Crispy Parmesan Crusted Broccoli Florets (20 Mins!).
05 -
Arrange the coated broccoli florets in a single layer on the prepared baking sheet, ensuring they do not touch to allow for maximum crisping. Bake for 12-15 minutes, flipping them halfway through, until they are golden brown and deliciously crispy.
06 -
Carefully remove the Crispy Parmesan Crusted Broccoli Florets (20 Mins!) from the oven. Garnish immediately with 2 tbsp fresh parsley, chopped. Serve hot as a delightful side dish or a satisfying snack.
# Notes:
01 -
For extra crispy florets, ensure your broccoli is completely dry before seasoning and coating. Excess moisture can lead to a soggy crust.
02 -
A squeeze of fresh lemon juice after baking can brighten the flavors and add a zesty finish to your broccoli.
03 -
Leftovers are best enjoyed immediately for optimal crispness. If storing, refrigerate in an airtight container for up to 2 days and reheat in an air fryer or oven to regain some crispness.
04 -
Feel free to experiment with other hard cheeses like Pecorino Romano instead of Parmesan for a slightly sharper flavor profile.
# Tools You'll Need:
01 -
Large baking sheet
02 -
Parchment paper
03 -
3 shallow bowls (for dredging)
04 -
Whisk
05 -
Tongs or fork
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 255 kcal
Total Fat: 14 g
Total Carbohydrate: 23 g
Protein: 13 g