Broccoli is an ingredient that mostly gets stuck on a veggie try with ranch dressing. This is one of my favorite ways to cook broccoli. You can adjust the seasoning to make it spicy or leave the red pepper flakes. I honestly could just eat this as a snack it was so addicting! Broccoli has so many health benefits and yes I can smell like farts while it cooks (as my son likes to giggle about) but, it is linked to lots of good things for your body like high in fiber, heart protection, fights inflammation, keeps bones strong and it’s a natural detox among a lot of of things. So make sure you add broccoli into your rotation of meals!

Roasted Panko Parmesan Broccoli
(Adapted from Melissa’s Southern Style Kitchen)

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2 lb fresh broccoli florets (2 large bunches) cleaned and separated
3 green onion sliced, whites only
4 clove garlic minced
1/3 cup olive oil
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp dry Italian seasoning
1 tsp garlic salt [more or less to your taste]
light sprinkling black pepper or lemon pepper to taste
1/2 tsp red pepper flakes

Preheat the oven to 425°F. Spritz a large baking sheet with cooking spray and set aside.

Separate the broccoli florets into bite size pieces. Place into a mixing bowl, with the sliced green onion and minced garlic.

Pour the olive oil over the broccoli. Toss gently until coated. Add the remaining ingredients. Mix well.

Lay in a single layer on the baking sheet.

Roast for 20-23 minutes or until crisp tender and the crumbs are golden.

Serve immediately.

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