Panko and Parmesan Broccoli is an easy, cheesy broccoli side dish. Healthy, quick, and perfect for busy weeknights.
I have another quick and easy vegetable side dish for you today. Like I mentioned in my No-fail Butter and Garlic Green Beans post, I have some strict requirements when it comes to the veggie sides that I cook regularly. They have to be easy. They have to be quick. And they have to taste good while still being healthy.
Long, complicated, heavy sides are fine for the weekend, but on busy weeknights, I know myself well enough to know that I’ll just skip my veggies if it takes too much work to make them. And while mayonnaise-laden pasta salads and things like Loaded Baked Potato Salads are everything good and beautiful in this world, I shouldn’t be eating them every night of the week.
This broccoli fits all three of those bills. It’sSO easy–if you buy pre-cut broccoli florets, you don’t even have to cut anything. It’s fast, and it’s so, so yummy. I’m not kidding, if you are making this dish with other people in the kitchen, you have to watch closely to make sure they are not stealing bites of it!
The broccoli is tossed with a little olive oil then sprinkled with panko, Parmesan, Italian spices and garlic before going into the oven for 10 minutes. When it comes out, your broccoli is perfectly cooked and coated in a crunchy, cheesy coating that everyone will love.
And fun fact, do you know the correct way to pronounce panko? It’s pan-KOH. As a Japanese person who speaks just enough Japanese to know better, I had been pronouncing it PANG-ko for years! I feel that it’s now my duty try and correct the damage I have done. 😉
Quick Panko and Parmesan Broccoli
Ingredients
- 1 pound broccoli florets
- 2 tablespoons olive oil
- 1/4 cup shredded Parmesan cheese
- 1/4 cup panko*
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 425°F. Cover a baking sheet with foil and grease well with cooking spray.
- In a large bowl, stir together broccoli and olive oil, coating the broccoli as well as possible.
- Spread broccoli evenly over the prepared baking sheet.
- In a small bowl, mix Parmesan, panko, garlic powder, Italian seasoning, salt, and optional red pepper flakes. Sprinkle mixture evenly over the top of the broccoli.
- Bake for 10-12 minutes, until broccoli is tender.
- Serve and enjoy.
Notes
Nutritional Information
Recipe Adapted From: Melissa’s Southern Style Kitchen
Small-yield Instructions: 1/2 of a quarter cup is 2 tablespoons and 1/2 tablespoon is equal to 1 1/2 teaspoons. No prep or cooking changes are necessary.
Make-ahead Instructions: Broccoli can be cut up to two days in advance and stored in an air-tight container in the fridge. Make sure your broccoli is completely dry before storing.
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Jessica {Swanky Recipes} says
Wow, this looks incredible. I’m always looking for side dishes to serve with dinner. We’ll be trying this recipe this week, yum!
Tracy says
Thanks, Jessica! I hope you enjoy it!
Marsha | Marsha's Baking Addiction says
I LOVE cheesy broccoli! Definitely a comfort meal!
Tracy says
Thanks, Marsha!
peter @feedyoursoultoo says
I love broccoli and the additional crunch is such a good idea.
Jenny | Honey and Birch says
I can only eat broccoli slathered in cheese. I can’t wait to try this healthier cheesy version.
Tracy says
Ha, that’s my favorite way to eat it too. This isn’t quite as decadent, but it’s definitely cheesy and crunchy enough that it feels like a treat rather than a chore. 😉
Robin says
me too!
Cookilicious says
why didnt i think of this? 🙂 its such a simple idea but a great dish. very nice recipe & great pics.
Tracy says
Thank you!
Meghan | Fox and Briar says
Mmm, I love roasted broccoli but I’ve never tried it with panko! This looks and sounds amazing, pinning!
Tracy says
Thanks, Meghan!
Jill says
I love broccoli pretty much any way it is prepared. This looks delicious!
Tracy says
Thank you!
Emma @ Supper in the Suburbs says
I can’t believe how quick this is to make!!! We always just steam broccoli but this looks ten times better!
Tracy says
Thanks, Emma! I love steamed broccoli too, but this is my go-to when I feel like something a little different. 🙂
linda \\ the baker who kerns says
Totally down with a good and simple yet tasty side dish! Need to find better ways to bring broccoli back into my diet! This is definitely a cool recipe to try out. Never tried it with panko!
Tracy says
Thank you, Linda! Panko was such a revelation for me when I learned about it. Now I find myself wanting to put it on everything! 😉
Varsha says
Can u prepare and bake ahead of time?
Tracy says
Hi, Varsha. You can cut the broccoli ahead of time, but I wouldn’t bake in advance. The panko will become soggy.
Lee Ann says
Can I use frozen broccoli florets? Thawed?
Tracy says
Hi, Lee Ann. I’m not sure. You can roast frozen broccoli (no need to thaw) with great results, but in this dish, I don’t know if it will seep liquid and make the panko mushy. If you want to experiment, I’d give it a try with a half batch and see how it turns out. The roasting time will also be a bit shorter since frozen broccoli is blanched before freezing, so you might want to toast the panko a bit before roasting. Hope that helps!
Sara Schmitt says
I only have frozen broccoli and wanted to make this tonight. Any suggestions?
Tracy says
Hi, Sara, I’ve never made this with frozen broccoli. You can definitely roast frozen broccoli without thawing, but I’m not sure if it will make the panko mushy or not. If you do try it, please let me know how it turns out!
Kat says
Maybe if you mix the parm and the herbs and panko and make it like chips when they cool they will crumble you could roast the frozen broccoli then crumble the cheese/panko chips over the top right before serving.
Tracy says
Oooo, that sounds good. Definitely worth a try!