This Easy Crispy Broccoli bakes in just 10 minutes and is kid-tested and approved! Makes a quick, vitamin-packed side dish.
In our house, this roasted broccoli is officially known as “The good kind, with the lemon and cheese”.
Granted, I like broccoli any which way, but this broccoli recipe is the current kid-favorite around here.
You might also like: Crispy Kale Chips
Why broccoli is so good for kids
Broccoli is a cruciferous veggie, related to cabbage, cauliflower, and Brussels sprouts. So it’s got those same healthy compounds that have been studied as potential cancer fighters.
A half-cup serving of broccoli has the same amount of vitamin C as half an orange! Broccoli also contains vitamin A and a little bit of protein.
How to make crispy broccoli in the oven
Roasting brings out the vegetable’s natural sweetness and adds a wonderful crispiness. Start with florets that have been cut so there are flat edges to brown and crisp on the baking sheet.
Rinse and pat dry with a paper towel or clean kitchen towel (wet broccoli will end up steaming in the oven instead of roasting and won’t get nearly as crisp).
Place florets on a baking sheet. No need to spray the sheet since you’ll be drizzling with oil. And no need to line the sheet with parchment or a silicone mat either. I actually find veggies gets crisper without it.
Drizzle florets with olive oil and lemon juice (if using) and sprinkle with salt. My kids love the flavor of lemon, but some don’t, so feel free to leave it out. Mix with your hands then arrange florets in a single layer on the sheet.
After 10-15 minutes of baking, remove from the oven and sprinkle the crispy broccoli with grated Parmesan cheese, stirring to coat. Serve right away.
Can you roast frozen broccoli?
Yes! You need to take an extra step or two to make sure the moisture doesn’t make it mushy. Here’s a simple how-to from the Kitchn.
- 6 cups broccoli florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 lemon, juiced (optional)
- 2 tablespoons Parmesan cheese
- Preheat oven to 400 degrees.
- Rinse broccoli florets and pat dry with a paper towel or clean dish towel.
- Place broccoli on a baking sheet and drizzle with oil and lemon juice (if using) and sprinkle with salt, using yours hands to coat the florets and spread them out in a single layer on the sheet.
- Bake for 10-15 minutes or until you’ve reached the desired crispiness.
- Remove from oven and sprinkle with Parmesan cheese, stirring to coat. Serve.
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Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 50Sodium: 73mgCarbohydrates: 4gFiber: 2gProtein: 2g