Parmesan Roasted Broccoli is a quick and easy side dish vegetable that is constantly requested in our house.
Parmesan 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!
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.
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).
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.
Pair this Parmesan Roasted Broccoli with any dish you’re sure to have a happy family… and happy tummy!
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Parmesan Roasted Broccoli
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!
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Nutrition
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My 4 year old loves this.
I am a huge fan all veggies roasted as are my children with the exception of broccoli (they prefer it steamed or raw). Until now that is! This makes a lot of broccoli – but did we all have seconds? Sure did! No leftovers only the question when can we have this again? I think the high temp combined with the parm and breadcrumbs did do a magical thing. Thanks for a roasted broccoli recipe everyone loves and a way to get through that Costco 5# bag
What amount is considered a serving? I have to monitor my daily sodium intake. This sounds good. Roasted veggies are my favorite.
OmG! This came out amazing! I added a little extra oil. The cheese and breadcrumbs encrusted on the broccoli. Very happy with this amazing recipe! Thank you!
Yay!! So glad you enjoyed it Susie!!
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!
That’s awesome that you made it work with what you had on hand! Thanks for the comment Lisa!
This recipe is simple and awesome!!!! Love love love it!!!
So glad you enjoyed it!!
Delicious…will make again and again, only change I made was to use panko crumbs……Yummy…Thanks for the recipe. I posted a photo.
So glad you enjoyed it!
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!!
So glad you enjoyed the recipe Natasha!
Tried it! Tasted great.
Do you precook the veggies before baking them?
Nope, the veggies will get roasted in the oven!
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?
Looks delicious for my Jewish new year dinner tomorrow for 30 people. Can I make I. The morning and reheat.
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!
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!
Love that idea for a Keto version! So glad you enjoyed it!
I love this recipe any idea on the calories per serving?
What temperature I can cook in oven with fan?
Can frozen broccoli flowerets be used?
I used frozen broccoli and it turned out fine.
Can I use frozen broccoli flowerets if I let them thaw out.
Can I use frozen broccoli flowerets if I let them thaw out.
Hi. Thank you so much for sharing your recipe.
Can we make this without an oven, on a stove- in a cast iron skillet?
Just toss all ingredients on a sprayed sheet of aluminum foil…no need for bag or bowl.
Thank you for the recipe! Yummers!
No plastic bags! Just put it in a bowl and mix it up with your fingers.
Love it!
I want to make this. What brand of bread crumbs and olive oil do you use?
Made this tonight with dinner! Delicious!
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.
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. 🙂
Would like to see nutritional info on your receipes
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!
Woohoo! So glad you loved it!
I’d like to have access to your recipes but can’t get on it.
How many does this serve….I would like to figure ou
I would say this could serve 4 to 6.
How much broccoli, by weight, is 6-7 cups?
Can’t wait to try this. It looks delicious!
Okay, sorry, but I need to ask: will this dish suffer from omitting the breadcrumbs? (low-carber here).
I added pine nuts, loved it!
Great idea! Thanks Kristi!
I made the recipe to a tee. After flipping I baked the additional 10 min, not 15, and the broccoli was black. Wasn’t good tasting nor did it look good. I’ll make it again at a lower temperature and roast it longer.
Is this possible to be made with mozzarella cheese> I need to watch sodium and sodium is high is parmesan. Thanks
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! 🙂
I was wondering if you could use Panko instead of bread crumbs?
My kids are eager to try this next week!
You could definitely use Panko!
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?
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.
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.
Looks great!! Do you have the nutritional information?
This is what I’m doing today with all the veggies in fridge!
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.
Try this exact recipe with green beans, Delicious
Ooooh! Yes! Good idea!
I made it for dinner tonight and it was delicious
Do you think nutritional yeast would work instead of parmesan cheese?
You could try the yeast. I have never tested this recipe with it so I am not sure what your results would be.
This looks so good. I will try it and get feed back for your. It seems that all you have posted is quite yummie.