Parmesan Grilled Broccoli (perfect side dish!)

If you think you don’t like broccoli, this recipe may change your mind. Baking makes it crisp, rich, nutty, and has nothing to do with the moist steamed version.

The broccoli throws away the olive oil, thin slices of garlic, and is made with parmesan cheese and lemon, and is always the first thing that disappears on the table. Too good, too easy, and it is also a way to make anyone like broccoli and even picky eaters!

From roasted garlic broccoli to roasted Asian broccoli, this veggie is boring when you know how to cook correctly!

How to roast broccoli in the oven

Roasted broccoli is an easy way to cook broccoli. It only takes about twenty minutes to produce some of the best broccoli you will eat. This is how to roast broccoli so it will appear perfectly every time.

• Prepare broccoli: Cut the broccoli into smaller flowers, especially if you prefer crispy edges. Smaller pieces mean brittle edges. I also like to cut broccoli into small flat flowers so that more broccoli touches the pan and brown. Next, make sure the broccoli is completely dry. Moisture leads to steaming. Use kitchen towels to make the flowers friendly dry.
• Apply oiled: Next, add oil paint to the broccoli flowers. Olive oil, sunflower oil, avocado oil and coconut oil all work. Then, season with salt, pepper and other spices you like.
• bake: Cook broccoli on high heat to make it crisp. I like cooking my mine for 425, but if you share the oven with another dish it can also be cooked at 400 or 450 degrees.
• flip: Half the roasted broccoli is over half and you’re going to flip it. This takes one more minute, but both sides can get good and brown.

Why are my broccoli moist instead of crispy?

Too much oil, overcrowding or insufficiently drying the broccoli can cause moisturization. Give the flowers space and bake them at high temperatures.

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Making Parmesan roasted broccoli in an air fryer

If you don’t want to take up space in the oven but still want crispy broccoli, use an air fryer instead! The following are:

Throw the broccoli away with olive oil, garlic, salt and pepper, and fry at 400°F for about 10 minutes, shaking the basket. Sprinkle Parmesan for the last 2-3 minutes to make it crisp without burning, then squeeze the lemon before serving.

What is the best Parmesan cheese?

Not all Parmesan cheese is created equally, and there are many different options like grinding, chopping, powder, etc. Each has a different purpose, and their quality and flavor can be very different. Personally, I almost never buy unfrozen grated Parmesan cheese powder that you can find near pasta. I found that they lack flavor and there are a lot of additives that keep them stable.

Instead, I looked for refrigerated Parmesan cheese. For this recipe, since we wanted melted cheese, I like to buy crushed Parmesan, which is similar to chopped cheese. And, if you have time, chop the parmesan cheese from larger pieces. That’s always the best!

Ideas for using roasted Parmesan broccoli

Although it’s an incredible side dish, there are many other ways to use it. Consider making a double or triple batch so you can take advantage of leftovers:

• Fight, frittata and quiche: Broccoli and eggs can be made into a delicious combination. Add chopped roasted broccoli to your morning scramble, quick frittata or weekend omelette. I love making these Turkish quiche muffins with broccoli for a protein-filled breakfast!
• Sandwiches and parcels: Roasted vegetables make the regular sandwich a little special. Put some turkey, cheese, squid mustard on top of the bread, and this Parmesan broccoli, grill it lightly or grill it as an amazing sandwich.
• salad: Adding roasted veggies to the salad is a way to really kick out a notch. I love the way of broccoli, apples, blue cheese, grilled chicken and arugula. Drizzle some olive oil and lemon juice for a delicious lunch.
• Bowl: I like to add leftover vegetables to the Buddha bowl to add fiber and attract my greens.

How to customize the broccoli in Parmesan

• Vegetarian Exchange: Consider this recipe is a blueprint for baking various vegetables this way. Just adjust the cooking time according to the vegetables. I have made this basic recipe with cauliflower, asparagus, zucchini, brussels sprouts and kale. It will be great every time.
• Change the cheese: Even though I have always used Parmesan cheese because I have it on my hands all the time, you can try all the different cheeses. Aging gudas will add more nutty properties to the recipe. Crushed goat cheese or feta cheese will be super delicious. Light mozzarella or cheddar may be best for kids.
• Preparation for meals: Although your first instinct is to use it as a side dish, it is also great for preparing meals. I love to tossed roasted broccoli in salads, wraps and tortillas. I’ve also been pairing it with the eggs so that I can suck some greens at the beginning of the day.
• Add some calories: Consider using red pepper flakes to heat. Simply toss the broccoli with salt, pepper and red pepper flakes before baking. You can also add other spices here.
• Lemon lift: To package more lemon flavor, toss the broccoli with lemon zest before baking.

Main dish to eat with this Parmesan roasted broccoli

Store Parmesan Grilled Broccoli

Here is how to store, reheat and use up leftovers:

• Shop: Place the remaining roasted broccoli in an airtight container in the refrigerator. It will stay good for 3 to 4 days!
• Reheat: Pop it out in a 375°F oven or fryer for a few minutes to make it crisp. I’ll avoid the microwave as it moistens the broccoli.
• Leftovers: Add broccoli to pasta to make a vegetable pasta salad or vegetable Alfredo as a side dish upgrade!