Crispy Broccoli Parmesan (Print Version)
# Ingredients:
01 -
⅓ cup parmesan cheese, shredded
02 -
3 cups of small broccoli florets (about 2 crowns)
03 -
1 tablespoon of freshly grated lemon zest
04 -
3 tablespoons of good quality olive oil
05 -
1 teaspoon of garlic powder
06 -
¼ teaspoon of salt
07 -
½ teaspoon of cracked black pepper
# Instructions:
01 -
Set your oven to 425°F (218°C) and cover a baking sheet with parchment paper.
02 -
Pour a few inches of water into a big pot and let it come to a rolling boil.
03 -
While waiting, combine the olive oil, lemon zest, salt, pepper, and garlic powder in a small dish.
04 -
Put a steamer basket in the pot over the boiling water. Place the broccoli in the basket, cover the pot, and let it steam for 5-7 minutes until the broccoli is soft but still firm. Frozen broccoli is okay but check sooner.
05 -
Use some of the olive oil mixture to lightly coat the parchment paper.
06 -
Spread the steamed broccoli out on the tray. Gently press down on each floret with the bottom of a cup until it flattens.
07 -
Use the rest of the olive oil mix to brush over the broccoli. Sprinkle each piece generously with shredded parmesan.
08 -
Bake the broccoli for 15-20 minutes until the edges get crispy and the cheese becomes golden brown. The centers should stay soft.
# Notes:
01 -
These crispy broccoli bites make a great snack or pairing for your meals.
02 -
Fresh broccoli gives better crispy results, but frozen is fine if you're short on time.
03 -
No steamer basket? Use a strainer or quickly boil the broccoli for 3-4 minutes and dry them well.
04 -
Store leftovers in the fridge for 2-3 days and heat them up in a skillet with a little olive oil or in the oven.