Crunchy Broccoli Parmesan (Print Version)
# Ingredients:
01 -
1 teaspoon garlic powder
02 -
1 tablespoon grated lemon peel
03 -
3 tablespoons pure olive oil
04 -
¼ teaspoon salt
05 -
3 cups cut-up broccoli florets (around 2 small heads)
06 -
½ teaspoon cracked black pepper
07 -
⅓ cup finely shredded parmesan
# Instructions:
01 -
Set your oven to 425°F (218°C) and lay parchment paper over a baking sheet.
02 -
Grab a large pot, pour in a couple of inches of water, and start heating until it boils.
03 -
As the water heats, combine the olive oil, garlic powder, black pepper, zest, and salt in a small bowl.
04 -
Use a steamer basket to place broccoli above the boiling water. Cover it, and steam for 5-7 minutes, keeping the broccoli soft but not too mushy. Fresh broccoli works best, though frozen is fine if you adjust the steaming time.
05 -
Brush a little of the oil mix onto the parchment paper so it doesn’t stick.
06 -
Spread the steamed broccoli across the prepared tray. Use the base of a glass to gently squash each floret flat.
07 -
Coat the smashed broccoli with the rest of the oil blend. Add a light layer of parmesan over the top of each piece.
08 -
Pop the tray into the oven and bake for 15-20 minutes. The broccoli edges should crisp while the cheese turns golden, and the center stays soft.
# Notes:
01 -
These golden broccoli bites are great as a snack or a side with tender middles and crunchy edges.
02 -
Fresh broccoli will be crispier than frozen, but both work well.
03 -
No steamer basket? A mesh strainer or quick-boiling the broccoli for 3-4 minutes works too. Just dry the broccoli well afterward.
04 -
Leftovers last 2-3 days in the fridge and can be reheated in a skillet with oil or an oven for a crisp finish again.