Ingredients
Scale
- 1 large head of Broccoli (about 1 – 1.5 lbs / 450-680g): Choose fresh, firm broccoli with tight green florets. This will be cut into bite-sized pieces.
- 3 Tablespoons Olive Oil: Extra virgin olive oil provides good flavor and helps the coatings adhere, contributing to crispiness.
- 1 cup Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, resulting in a superior crunch.
- ½ cup Grated Parmesan Cheese: Use finely grated Parmesan for best adherence; it adds a salty, umami depth and aids in browning and crisping.
- 1 teaspoon Garlic Powder: Provides a foundational savory, aromatic flavor without the harshness of raw garlic.
- ½ teaspoon Onion Powder: Adds a subtle sweetness and rounds out the savory flavor profile.
- ½ teaspoon Smoked Paprika: Contributes a beautiful reddish hue and a subtle smoky undertone that complements the cheese and broccoli. Regular paprika can be substituted if needed.
- ½ teaspoon Salt (or to taste): Essential for enhancing all the other flavors. Adjust based on the saltiness of your Parmesan.
- ¼ teaspoon Black Pepper (freshly ground preferred): Adds a touch of warmth and spice. Freshly ground offers more pungent flavor.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup significantly easier. Ensure the baking sheet is large enough to hold the broccoli in a single layer.
- Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat it completely dry with paper towels or a clean kitchen towel. This step is crucial – excess moisture will steam the broccoli instead of allowing it to crisp up. Cut the broccoli into small, relatively uniform bite-sized florets, about 1-1.5 inches across. Consistent sizing ensures even cooking. Discard the thickest part of the stalk or save it for another use (like soups or stir-fries).
- Initial Coating: Place the thoroughly dried broccoli florets in a large mixing bowl. Drizzle the olive oil over the florets. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss everything together gently but thoroughly using your hands or tongs, ensuring each floret is lightly coated with the oil and spices.
- Add Crispy Elements: Sprinkle the Panko breadcrumbs and grated Parmesan cheese over the oiled and spiced broccoli florets in the bowl.
- Final Toss: Gently toss again until the broccoli florets are evenly coated with the breadcrumb and cheese mixture. Press lightly if needed to help the coating adhere. Make sure every nook and cranny gets some of that crispy coating.
- Arrange for Baking: Spread the coated broccoli florets in a single, even layer onto the prepared baking sheet. Do not overcrowd the pan! If necessary, use two baking sheets. Crowding will trap steam and prevent the bites from becoming truly crispy. Leave a little space between each floret for air circulation.
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 15-20 minutes. For maximum crispiness and even browning, gently flip or toss the broccoli bites halfway through the baking time (around the 8-10 minute mark).
- Check for Doneness: The Crispy Baked Broccoli Bites are ready when they are golden brown, the coating is crisp to the touch, and the broccoli stems are tender-crisp (easily pierced with a fork but still retaining a slight bite). Keep an eye on them during the last few minutes as Panko and Parmesan can brown quickly.
- Serve Immediately: Remove the baking sheet from the oven. For the best texture and flavor, serve the Crispy Baked Broccoli Bites immediately while they are still hot and crunchy.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g