Parmesan Roasted Broccoli

This Parmesan Roasted Broccoli is my new favorite way to eat broccoli! It's so simple and seriously so addictive!

Parmesan Roasted Broccoli is a quick and easy side dish vegetable that is constantly requested in our house.This Parmesan Roasted Broccoli is my new favorite way to eat broccoli! It's so simple and seriously so addictive!pinterestParmesan Roasted Broccoli has quickly become one of my new favorite ways to eat broccoli. It’s crazy how addictive this broccoli is!

If you haven’t tried any of my other parmesan roasted vegetables before, than you’re missing out. I’ve got you covered with Cauliflower, Brussels Sprouts, Asparagus and even Potatoes. But now you’re in for a real treat with this broccoli!

This Parmesan Roasted Brocolli is my new favorite way to eat broccoli! It's so simple and seriously so addictive!

I think what I love the most about these side dishes is that there is virtually no dirty dishes to clean up! Toss all the ingredients in a disposable bag, line a baking sheet with foil, and voila! You’re off the hook for dishes!

Now, if you’re concerned about using plastic bags, then by all means, go ahead and mix this up in a bowl.

This Parmesan Roasted Broccoli is my new favorite way to eat broccoli! It's so simple and seriously so addictive!

Over the years I’ve received a few questions that come along with these roasted vegetable side dishes, so I’ll go ahead and address them right here.

Tips for How to Roast Broccoli:

  • “Can I use frozen broccoli in place of fresh?” – In order to get the best results, stick with fresh. If you have to use frozen, roast them longer until the moisture has been released.
  • “Do I have to use breadcrumbs?” – You can skip the breadcrumbs if you’re trying to avoid gluten, try replacing them with crushed pork rinds!
  • “Can I use the canned parmesan cheese instead of the shredded parmesan?” – This recipe works best with the shredded parmesan (freshly shredded is best).

This Parmesan Roasted Broccoli is my new favorite way to eat broccoli! It's so simple and seriously so addictive! It's definitely a delicious baked broccoli recipe!

There’s something magical happened when I baked broccoli at high temperatures. The outsides get a beautiful crispiness to them, while the insides remain tender and delicious.

My kids and I absolutely adore this method of cooking.

This Parmesan Roasted Broccoli Recipes is my new favorite way to eat broccoli! It's so simple and seriously so addictive!

Pair this Parmesan Roasted Broccoli with any dish you’re sure to have a happy family… and happy tummy!

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5 from 6 votes

Parmesan Roasted Broccoli

Parmesan Roasted Broccoli is a quick and easy side dish vegetable that is constantly requested in our house.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 145 kcal
Author: Shawn

Ingredients

  • 6 to 7 cups fresh broccoli florets
  • 3 to 4 tbsp olive oil
  • 1/4 cup Italian style breadcrumbs
  • 1/2 cup freshly shredded parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with tinfoil and coat with non-stick spray.
  • Combine the broccoli and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat. Use your hands to rub the bag and help the coating to stick to the broccoli.
  • Spread the broccoli in an even layer on the baking sheet, picking up any coating that's on the bottom and dispersing it over the broccoli as needed. Bake for 12 minutes, then stir and flip the broccoli, bake for an additional 10 to 15 minutes, until crisp-tender. Enjoy!

Nutrition

Calories: 145kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 391mg | Potassium: 310mg | Fiber: 3g | Sugar: 2g | Vitamin A: 632IU | Vitamin C: 81mg | Calcium: 150mg | Iron: 1mg
Keywords: broccoli, oven baked, Parmesan, Roasted
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This Parmesan Roasted Broccoli is my new favorite way to eat broccoli! It's so simple and seriously so addictive!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
57 Responses
  1. Lisa B.

    5 stars
    I used fresh broccoli but cheap off the shelf grated Parmesan, and panko instead of bread crumbs. One of my fave quick recipes and love the mix in the bag technique! Delicious!

  2. Deborah Cantwell

    Delicious…will make again and again, only change I made was to use panko crumbs……Yummy…Thanks for the recipe. I posted a photo.

  3. Natasha

    5 stars
    I used a 16 oz bag of frozen broccoli since we are just two. I put about 2 TBSP olive oil then did 3 TBSP parm and 1 TBSP bread crumbs, 1/2 teaspoon garlic powder and 1/4 teaspoon each of salt and pepper. LOVED it and will be making again very soon!!

  4. Trish

    Hello, I’m planning making this for Thanksgiving Day at my house and then transfer it to my daughter-in-law and son’s house for dinner. Can I make it ahead of time and then place it in a casserole type Crock-Pot to keep it warm until dinner?

  5. Ciera

    Currently my boyfriend and I are living on a budget and he hates broccoli. However, he enjoyed this recipe a lot! We used a hamburger bun and tore it up because we didn’t have Italian style breadcrumbs but it still did the trick. Highly recommend this recipe to finicky eaters on low income!

  6. Stacey

    Delicious! I substituted almond flour with a little dried basil and some Italian seasoning for the breadcrumbs to make it Keto friendly. It was was big hit with my husband! Thank you for sharing this with us!

  7. Jane

    Just toss all ingredients on a sprayed sheet of aluminum foil…no need for bag or bowl.
    Thank you for the recipe! Yummers!

  8. Jackie

    Tried this recipe tonight. Broccoli was perfectly cooked after the initial 12 minutes. I only did one head of broccoli, so maybe that made the difference. Any longer and it would’ve been charred to a crisp.

    1. Shawn

      The less broccoli you have the fewer minutes you’ll need to roast it. But don’t forget that roasting is different than baking… you’ll want a little char to the broccoli, because it gives it a delicious new flavor. 🙂

  9. Jill

    Made this last night and it was my FAVORITE way to ever eat broccoli! Perfect, easy recipe. Loved it and wouldn’t change a thing. Thank you!

    1. Shawn

      You could, mozzarella cheese would melt differently than the parmesan, so you might just omit the parmesan and at the very end sprinkle on some mozzarella for a cheesy gooey finish! 🙂

  10. Richard B Costa Jr

    I’m concerned regarding the use if aluminum foil. I use Coconut oil spray on a Pyrex 13×9 pan and it seems to work well and cleanish not overly burdensome every overy burdensome. So ,is the aluminum foil really necessary?

    1. Doris

      Tin foil is not necessary, just for clean up. I, like you, prefer to just use a little coconut oil on a temptation dish, and the clean up is easy, just as easy as putting it on foil, which is a health hazard.

      1. Pamela

        I use aluminum foil in my baking sheet, then put baking parchment paper over that. I don’t like food in direct content with foil.

  11. Natalie

    Love this, two things, we use avacado oil because olive is only safe to cook to 350. It goes rancid at higher temps. Also, due to the association of aluminum foil with alzheimers I use parchment paper with fantastic results. Thanks for the recipe…it’s great.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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