Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Parmesan-Crusted Broccoli
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 401
- Total Fat
- 29 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 9 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 20 mg
- Sodium
- 844 mg
The secret to taking broccoli to a crispy new level is double roasting it: Once by itself, and a second time over a layer of grated Parmesan that turns golden and crunchy. Serve it as a side with our easy lemon-Dijon aïoli — though it’s so good you may want it as a main all for yourself.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 401
- Total Fat
- 29 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 9 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 20 mg
- Sodium
- 844 mg
Ingredients
Parmesan Broccoli:
Lemon-Dijon Aïoli:
Directions
- Line a rimmed baking sheet with heavy duty aluminum foil and place it on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
- For the Parmesan broccoli: Toss the broccoli, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray it with nonstick cooking spray. Lay the broccoli in an even layer. Bake until browned on the edges and slightly tender, about 20 minutes.
- Remove the baking sheet from the oven. Carefully lift the foil and broccoli off of the baking sheet. Lightly spray the baking sheet with more cooking spray, then sprinkle the Parmesan over it in a thin, even layer, making sure to go all the way to the edges. Take the partially cooked broccoli and add it in an even layer over the Parmesan. Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 10 to 12 minutes more.
- Meanwhile, for the lemon Dijon aïoli: Whisk together the mayonnaise, mustard, lemon juice, zest, honey, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
- Once the broccoli and cheese are done, cool slightly, about 5 minutes. Use a spatula to lift the crispy, cheesy broccoli off the pan (some broccoli will come off individually while others will be stuck together). Serve with the aïoli on the side.
Cook’s Note
Be sure to preheat your baking sheet in the oven. This helps the broccoli cook faster and promotes deeper browning.
