Description
This Crack Broccoli recipe delivers perfectly roasted broccoli florets that are crispy on the edges and loaded with savory parmesan flavor. Roasted at high heat with garlic powder, olive oil, and a sprinkle of spices, this easy side dish comes together in just 30 minutes, making it a delicious and healthy addition to any meal.
Ingredients
Scale
Broccoli
- 4 cups broccoli florets
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil to ensure easy cleanup and prevent sticking.
- Coat Broccoli: In a large bowl, toss the broccoli florets with olive oil, garlic powder, salt, and black pepper until they are evenly coated with the seasoning mixture.
- Add Parmesan: Add half of the grated parmesan cheese to the bowl and toss again so the broccoli is well covered and infused with cheesy flavor.
- Arrange on Baking Sheet: Spread the broccoli in a single layer on the prepared baking sheet, making sure not to overcrowd the pieces to allow proper roasting and crisping.
- Roast: Roast the broccoli in the oven for 20 to 25 minutes, flipping halfway through the cooking time to ensure even browning and crispy edges.
- Finish with Parmesan: Remove the broccoli from the oven and immediately sprinkle the remaining parmesan cheese on top so it melts slightly on the hot florets.
- Serve: Let the broccoli cool slightly before serving. Enjoy as a savory, crispy side dish or snack.
Notes
- For extra heat, add red pepper flakes to taste.
- Use fresh, firm broccoli florets for best texture and roasting results.
- Make sure to spread broccoli in a single layer to avoid steaming instead of roasting.
- You can substitute parmesan with pecorino romano for a sharper flavor.
- Leftovers can be reheated in a hot skillet or oven to retain crispiness.
