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Parmesan-Crusted Roasted Broccoli Recipe

If Fried Chicken and Broccoli Had a Baby, It Would Be This Recipe

Honestly, broccoli is very seldom the highlight of any given meal. However, Eddie McNamara turns this overlooked veggie into a culinary highlight with his recipe in Toss Your Own Salad ($12). Transform your broccoli and watch it get devoured instantly.

Parmesan Crusted Roasted Broccoli

From Toss Your Own Salad: The Meatless Cookbook with Burgers, Bolognese and Balls by Eddie McNamara


What if broccoli and fried chicken had a delicious vegetarian baby? You would manage to do the impossible: get super excited about broccoli.

Parmesan-Crusted Roasted Broccoli Recipe


  1. 2 broccoli crowns/heads, stems removed, cut into small pieces (Save the stems for a slaw. We don't waste food here.)
    1/2 cup grated Parmigiano Reggiano cheese
    1/2 cup panko bread crumbs
    1 large egg
    Glug of olive oil
    Punch (not a pinch) of kosher salt
    Generous amount of ground black pepper


  1. Preheat the oven to 400°F. Set up a bowl of ice water. Line a baking sheet with parchment paper.
  2. Bring a large pot of very salty water to a boil.
  3. Blanch the broccoli crowns in the boiling water for 4 minutes, then transfer them to the bowl of ice water to shock them (to set the color and halt the cooking). Once cool, drain the broccoli in a colander.
  4. In a small bowl, combine the cheese, bread crumbs, egg, oil, salt, and pepper until it forms a paste.
  5. Place the broccoli on the lined baking sheet. Spread the paste over the broccoli; you don't have to cover the whole thing.
  6. Roast for 30 minutes.
  7. Let cool. Serve, and completely change the way you think about broccoli.
Copyright © 2017 by Eddie McNamara and reprinted by permission of St. Martin's Griffin.
Image Source: April Rankin
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