Description
Crispy broccoli florets tossed in a cheesy panko crust. Perfect for a weeknight dinner or a crowd-pleasing side.
Ingredients
Units
Scale
- 1 large head broccoli
- 2 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 0.5 cups (118 ml) panko bread crumbs
- 1.5 cups (355 ml) shredded sharp cheddar cheese
- 0.5 cups (118 ml) grated Parmesan cheese
- 0.25 tsp crushed red pepper flakes
Instructions
- Preheat oven to 450°F (227°C). Place a large, rimmed sheet pan on the middle rack.
- Bring a large pot of water with 1 tsp salt to a boil. Meanwhile, prepare an ice bath.
- Boil broccoli florets for 2 minutes. Quickly transfer to the ice bath for 2 minutes, then drain and pat dry with paper towels.
- Toss broccoli with olive oil, 1 tsp salt, and black pepper in a large bowl.
- Combine melted butter, panko crumbs, cheddar, Parmesan, and red pepper flakes in a medium bowl.
- Spread broccoli on the preheated sheet pan.
- Broil for 4 minutes.
- Sprinkle breadcrumb/cheese mixture over broccoli, then broil for an additional 3-5 minutes or until fork-tender and crispy.
- Serve immediately.
Notes
- For optimal crispiness, ensure broccoli florets are thoroughly dried after blanching and before oiling.
- To make this recipe vegan, substitute nutritional yeast for the cheeses and use vegan butter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for best results.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 4
- Protein: 8
- Cholesterol: 20