Broccoli Parmesan

This broccoli Parmesan recipe only has a few ingredients and is extremely easy to prepare. You can even have the broccoli in this broccoli Parmesan recipe cut and blanched ahead of time so that it’s ready to go when you start your dinner prep. And as with so many good Italian recipes, you can vary the flavors of this Parmesan broccoli in a number of ways: Add half a teaspoon of dried thyme to the grated Parmigiano Reggiano® cheese; make a spicy version of broccoli Parmesan by adding ½ teaspoon of ground black pepper or cayenne pepper; or for an even spicier Parmesan roasted broccoli, toss in a pinch of red pepper flakes with the Parmigiano Reggiano.

Broccoli Parmesan is traditionally made with olive oil but this version replaces it with beaten egg whites, making it a light side for any meal.
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Rating: 0
You:
Rate this recipe!
Prep 15 minutes
Cook 15 minutes
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people
Chef devparm

Broccoli Parmesan

This broccoli Parmesan recipe only has a few ingredients and is extremely easy to prepare. You can even have the broccoli in this broccoli Parmesan recipe cut and blanched ahead of time so that it’s ready to go when you start your dinner prep. And as with so many good Italian recipes, you can vary the flavors of this Parmesan broccoli in a number of ways: Add half a teaspoon of dried thyme to the grated Parmigiano Reggiano® cheese; make a spicy version of broccoli Parmesan by adding ½ teaspoon of ground black pepper or cayenne pepper; or for an even spicier Parmesan roasted broccoli, toss in a pinch of red pepper flakes with the Parmigiano Reggiano.

Broccoli Parmesan is traditionally made with olive oil but this version replaces it with beaten egg whites, making it a light side for any meal.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 15 minutes
Cook 15 minutes
Print Recipe
people
Chef devparm
Ingredients (4 people)
2 Broccoli Crowns (large)
2 Egg Whites
1 cup Parmigiano Reggiano (grated)
1/2 tsp. Garlic Powder
1/2 tsp. Thyme (dried)
Lemon Wedges for serving
Directions
  1. Preheat the oven to 425° F.
  2. Divide the broccoli crowns into individual bite-size florets. Blanch the florets in salted boiling water for 3 minutes. Drain and air dry on a clean tea towel. (Note: you can do this well in advance.)
  3. Line a baking sheet with non-stick aluminum foil or a silicone mat.
  4. Beat the egg whites with a pinch of salt until foamy, but not stiff. Mix the Parmigiano Reggiano with the garlic powder and thyme in a bowl. One by one, dip each floret in the egg whites, then in the Parmigiano Reggiano, and place them on the baking sheet. Bake immediately for 10 to15 minutes until nicely browned. Serve while hot with a lemon wedge on the side.
Ingredients (4 people)
2 Broccoli Crowns (large)
2 Egg Whites
1 cup Parmigiano Reggiano (grated)
1/2 tsp. Garlic Powder
1/2 tsp. Thyme (dried)
Lemon Wedges for serving
Directions
  1. Preheat the oven to 425° F.
  2. Divide the broccoli crowns into individual bite-size florets. Blanch the florets in salted boiling water for 3 minutes. Drain and air dry on a clean tea towel. (Note: you can do this well in advance.)
  3. Line a baking sheet with non-stick aluminum foil or a silicone mat.
  4. Beat the egg whites with a pinch of salt until foamy, but not stiff. Mix the Parmigiano Reggiano with the garlic powder and thyme in a bowl. One by one, dip each floret in the egg whites, then in the Parmigiano Reggiano, and place them on the baking sheet. Bake immediately for 10 to15 minutes until nicely browned. Serve while hot with a lemon wedge on the side.