Quick Panko and Parmesan Broccoli

Name: Quick Panko and Parmesan Broccoli
Total time: 15 min
Yield: 4 serving
Ingredients: 1 pound broccoli florets; 2 tablespoons olive oil; 1/4 cup shredded Parmesan cheese; 1/4 cup Panko*; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon red pepper flakes

User Reviews

5.0

6 reviews

Excellent

Total Time
15 mins
Servings
4
Calories
157 kcal
Course
Side Dish

Quick Panko and Parmesan Broccoli

Iris Warren

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An easy, cheesy broccoli side dish with crunchy panko and Parmesan. Healthy, quick, and perfect for busy weeknights.

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Ingredients

Servings

1 pound broccoli florets
2 tablespoons olive oil
1/4 cup shredded Parmesan cheese
1/4 cup Panko*
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon red pepper flakes optional

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Instructions

Preheat your oven to 425°F. Cover a baking sheet with foil and grease well with cooking spray.
In a large bowl, stir together broccoli and olive oil, coating the broccoli as well as possible.
Spread broccoli evenly over the prepared baking sheet.
In a small bowl, mix Parmesan, panko, garlic powder, Italian seasoning, salt, and optional red pepper flakes. Sprinkle mixture evenly over the top of the broccoli.
Bake for 10-12 minutes, until broccoli is tender.
Serve and enjoy.

Notes

*For crunchier panko, you can toast it like I did here. Spray a frying pan with a little cooking spray and let the panko brown, stirring occasionally until toasted. I like my broccoli with a bit of a bite to it, so I cut large florets. If you prefer more tender broccoli, you can cut yours into smaller, bite-sized pieces. And if you have kids who will only eat their broccoli soft (I was one of those!!), you can parboil it before roasting.