Parmesan Roasted Broccoli is a quick and easy side dish vegetable that is constantly requested in our house.
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…
- “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 that happens when you roast veggies 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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