Roasted Broccoli with Lemon Parmesan Crumbs

• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, melted

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss broccoli florets with olive oil, salt, and pepper on a baking sheet.
3. 3 Roast for 20 minutes or until tender and edges are crispy.
4. 4 While broccoli roasts, mix panko, Parmesan, lemon zest, lemon juice, and melted butter in a small bowl.
5. 5 After removing broccoli from oven, sprinkle the lemon Parmesan crumbs over the top.
6. 6 Return to oven for 2 more minutes until crumbs are golden.

Equipment

• Baking sheet
• Baking sheet

Variations

• Add roasted garlic for extra depth of flavor.
• Substitute almond flour for panko for a gluten-free option.

Substitutions

• Use nutritional yeast instead of Parmesan for a vegan version.
• Replace olive oil with avocado oil for a higher smoke point.

Pairings

• Grilled chicken
• Quinoa salad
• Lemon garlic pasta

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes to the crumbs.
• Make sure your broccoli is in a single layer on the baking sheet for even roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Does not freeze well due to the texture of the crumbs.

Serving Suggestions

• Serve alongside grilled chicken or fish.
• Pair with a simple arugula salad.

FAQ