Best 6 Breaded Broccoli Recipes

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**Breaded Broccoli: A Crunchy and Flavorful Treat**

Broccoli, a cruciferous vegetable, is renowned for its nutritional value and distinct flavor. When coated in a crispy breadcrumb crust and pan-fried to golden perfection, broccoli transforms into a delightful snack or side dish that appeals to both adults and children alike. This article features a collection of breaded broccoli recipes, each offering unique variations on this classic dish. From a simple yet satisfying classic breadcrumb coating to more adventurous options incorporating parmesan cheese, garlic, herbs, and spices, these recipes cater to diverse tastes and preferences. Whether you're seeking a quick and easy appetizer, a nutritious side to accompany your main course, or a fun and engaging culinary project, these breaded broccoli recipes have something for every home cook.

Here are our top 6 tried and tested recipes!

PARMESAN-ROASTED BROCCOLI



Parmesan-Roasted Broccoli image

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

BREADED BAKED BROCCOLI



Breaded Baked Broccoli image

So, your kids don't like broccoli? Give them this with light ranch dressing, and they'll change their mind!

Provided by Late Night Gourmet

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb broccoli, rinsed and trimmed
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/3 cup panko breadcrumbs
2 large eggs

Steps:

  • Preheat oven to 425 degrees F.
  • Cut the broccoli florets into bite sized pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt, and pepper and set aside.
  • Beat the eggs together and set aside.
  • Spread the panko into a cookie sheet and place into the oven for 2 minutes or until lightly toasted. Set the timer so you don't burn them!
  • Remove the panko from the oven. Dip each floret in the egg wash, then in the breadcrumbs, and place on a cookie sheet. Place in the oven on the center rack and roast until the broccoli is tender, 8 to 10 minutes.

Nutrition Facts : Calories 172.1, Fat 10, SaturatedFat 1.9, Cholesterol 93, Sodium 429.9, Carbohydrate 14.8, Fiber 3.4, Sugar 2.6, Protein 7.7

PANKO-PARMESAN ROASTED BROCCOLI



Panko-Parmesan Roasted Broccoli image

This roasted broccoli side dish is crunchy, salty, earthy, and super addicting! The crusty panko-Parmesan coating may add some calories but it's definitely a good way to introduce broccoli to anyone who says they don't like it, plus it satisfies a craving for fried food. Great served with steak, chicken, or fish.

Provided by NicoleMcmom

Time 30m

Yield 4

Number Of Ingredients 10

2 heads broccoli, cut into florets
⅓ cup panko bread crumbs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
  • Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
  • Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
  • Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 410.4 mg, Sugar 2.9 g

OVEN ROASTED BROCCOLI



Oven Roasted Broccoli image

Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar

Steps:

  • Preheat oven to 425 degrees F.
  • Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
  • Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

BROCCOLI BREAD



Broccoli Bread image

This is a hearty, savory bread with a thick, crispy crust and a wonderfully soft texture inside. I invented it while searching for new ways to use broccoli stems. Tastes great!

Provided by Lynx

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 10

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup low-fat plain yogurt
2 eggs
¼ cup butter, melted
1 tablespoon white sugar
2 cups fat-free cottage cheese
2 cups broccoli stems, grated
¾ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Mix flour, garlic powder, onion powder, salt, baking soda, and baking powder together in a large bowl.
  • Mix yogurt, eggs, butter, and sugar together in a small bowl until blended. Pour over flour mixture and stir until moistened. Fold in cottage cheese, grated broccoli stems, and Cheddar cheese. Stir well; pour into the prepared pan.
  • Bake in the preheated oven until top is browned, about 1 hour. Cover with aluminum foil. Continue baking until a knife inserted into the center comes out mostly clean, about 45 minutes more. Let sit for 15 minutes. Invert onto a wire rack or plate; continue to cool before slicing.

Nutrition Facts : Calories 296 calories, Carbohydrate 35.8 g, Cholesterol 63.7 mg, Fat 9.8 g, Fiber 1.5 g, Protein 15.4 g, SaturatedFat 5.7 g, Sodium 631.3 mg, Sugar 5.6 g

BREADED BROCCOLI



Breaded Broccoli image

I've been on a quest for recipes that disguise veggies so my kids will eat them! I loved this recipe and my 1 1/2 year old did too when I gave her some sauce to dip it in!

Provided by Dine Dish

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 head broccoli, cut in spears
2 eggs, beaten seasoned with
salt and pepper
1 1/2 cups Italian seasoned breadcrumbs
oil (for frying)

Steps:

  • Cook the broccoli in water until al dente. Drain well.
  • Dip into egg, then bread crumbs and fry in hot oil until golden brown. Drain.
  • This can be made ahead of time and kept warm, uncovered, in the oven.

Nutrition Facts : Calories 260.8, Fat 5.5, SaturatedFat 1.5, Cholesterol 106.2, Sodium 876.7, Carbohydrate 41.1, Fiber 6.2, Sugar 5.4, Protein 13.8

Tips:

  • Choose the right broccoli: Look for broccoli crowns that are deep green in color and have tightly closed florets. Avoid crowns that are yellowing or have open florets, as these are signs of age and will not taste as good.
  • Cut the broccoli into uniform florets: This will help them cook evenly. If the florets are too large, they may not cook through properly.
  • Use a light hand when breading the broccoli: You don't want the breading to be too thick, or it will overpower the flavor of the broccoli. A light coating is all you need.
  • Be careful not to overcrowd the pan when frying the broccoli: This will cause the broccoli to steam instead of fry, and it will not get as crispy.
  • Serve the broccoli immediately after frying: This is when it is at its best, crispy and flavorful.

Conclusion:

Breaded broccoli is a delicious and easy-to-make side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a fun and creative way to serve broccoli. With a few simple ingredients and a little bit of time, you can make breaded broccoli that is sure to be a hit at your next meal.

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