Name: Easy Crispy Cheesy Roasted Broccoli
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Ingredients: 1 1/2 cups fresh broccoli florets; 1 1/2 tablespoon canola oil; ¼ cup shredded cheese (colby jack, cheddar, mozzarella, parmesan); 2 tablespoons panko breadcrumbs; 1/2 teaspoon black pepper; 1/4 teaspoon salt; Cooking spray

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This is an “OUTSTANDING” way to get kids (and adults) to eat their broccoli! This crispy, crunchy version of roasted broccoli is super quick and super simple to make and clean-up is a breeze. It rates “RELAXED” on the Stress-O-Meter!

Fast, Flavorful and Fabulous!

“Eat your broccoli” are three words that need never be said again! All kids – big, small, and grown – will be converted to broccoli lovers with this quick & easy, crispy, cheesy side dish. There are only three main ingredients; broccoli, shredded cheese, and panko bread crumbs. The other ingredients are of the basic pantry variety and include oil (canola or vegetable), salt & pepper, and a couple of squirts of cooking spray.

image of ingredients — Simple ingredients

Quick Prep – No Blanching Needed!

chopped broccoli on cutting board — Chop the broccoli in bite-size florets

Fresh broccoli is the key to the overall crispy results. You can use frozen broccoli, but it’s far from ideal. It will still taste good, and the cheese will still get brown and crunchy, but frozen veggies usually end up mushy when roasted. This recipe uses the florets, not the stem of the broccoli plant. Florets are broccoli parts that appear like tiny trees branching off from the thick, green stems. Unlike most roasted broccoli recipes, this one doesn’t require blanching the broccoli. The florets go directly into the oven after being tossed with oil and seasoning. No extra steps are required. It’s one more reason why this is such a quick and easy dish. I mix the broccoli, oil, salt, and pepper in a plastic bag instead of a bowl. I’m all about easy clean-up!

Chopped broccoli in a plastic bag — Coating the broccoli with oil in a plastic bag saves on washing dishes

Shortcuts & Hacks

Another tip for easy clean-up is lining the baking sheet/pan with aluminum foil or parchment paper. After dinner, simply throw away the foil or parchment. No pan to wash. YAY!

Broccoli on foil lined pan — Place prepped broccoli on a baking sheet/pan lined with foil or parchment paper for quick clean-up

The oiled and seasoned broccoli is spread out on the lined baking pan and goes in the oven for just 8 minutes in a 450°F oven. While roasting, combine the shredded cheese and panko bread crumbs in a small bowl or in the same bag used for the broccoli.

Shredded cheese and breadcrumbs in bowl — Combine cheese with breadcrumbs in a bowl or use the same plastic bag.

Most shredded cheese will work in this recipe, including cheddar, Colby jack, mozzarella, or parmesan. I use whatever I have already opened in the fridge because only a quarter cup is needed. When shredded cheese goes on sale, stock up as it will stay fresh in the freezer for up to three months. Panko crumbs have a dryer and flakier consistency than regular breadcrumbs, and as a result, they absorb less oil. Because panko produces lighter and crunchier tasting food, they are perfect for roasting.

broccoli covered with cheese and breadcumbs — Sprinkle roasted broccoli with cheese and breadcrumb cover with a spritz of cooking spray and return to oven

Ready in 11 minutes!

After the broccoli has roasted for 8 minutes, remove it from the oven and sprinkle with the cheese/panko mixture. Before popping it back in the oven, give the mixture a light coating of cooking oil for crunch and golden brown color. It only takes about 3 minutes for the cheese to get brown and crispy. The hot (450°F) oven makes for a quick roast which leaves the broccoli crispy-tender. The cheesy flavor with the fabulous crunch will make this veggie dish a family favorite!