Breaded Broccoli that is baked instead of fried, but just as crispy and delicious! This is an easy side dish recipe – skip those plain broccoli florets and coat them in an easy bread crumb coating and everyone will want a second helping.
Unfortunately, we are coming to the end of the season of one of my favourite vegetables, yes Broccoli. Usually, at Christmas or Easter, it is very common to deep fry breaded vegetables, dipped first in beaten eggs, and then coated in breaded crumbs.
My eldest daughter has a really hard time digesting anything fried so I rarely if ever deep fry anything. Since broccoli is very common in our house, and the garden produces broccoli a-plenty in the winter, I thought I would try baking breaded broccoli rather than deep-frying it.
Sometimes, with deep-frying, leftovers tend to become soggy, they lose their crunchiness, and no one will eat them! There’s no problem with baking, they bake up pretty crunchy and remained crunchy, not that there were many leftovers.
I am sure if it worked with Broccoli it would work with most vegetables that are deep-fried. Next on my list, is one of our favourites, they are starting to come into season right about now and they are artichokes.
But, first, we have easy broccoli roasted in the oven until the veggies are tender and the coating is hot and crispy. Sometimes vegetables can be just a little bit boring, and these Baked Breaded Broccoli Bites are a nice change.
Ingredients
- Fresh broccoli florets
- Fresh lemon juice
- Bread crumbs
- Freshly grated Parmesan cheese
- Salt
- Dried parsley
- Large eggs
- Olive oil
Recipe Steps
Preheat the oven to 350° (180° celsius) and lightly grease a small to medium-sized baking sheet.
In a large pot of lightly salted boiling water cook the broccoli until tender but firm (not mushy).
Drain and rinse the broccoli under cold water (drain well) then squeeze lemon juice over the top. Lightly toss them to flavor with the juice.
Beat the eggs in a small bowl with the cheese. In a separate small bowl, combine the bread crumbs and parsley.
Roll the florets in the egg mixture first and then coat them in the breadcrumbs. Place the breaded florets on the prepared pan.
Drizzle olive oil over the top.
Bake the broccoli for 20 to 30 minutes. I like to turn the heat up in the last five minutes so the coating gets a little brown on top.
Main Dish Ideas
Now, what to serve with baked broccoli? Here are some ideas you should try:
- Simple Italian Meatballs are juicy, tender, and easy to make.
- You can’t go wrong with Meatloaf for a great comfort food dinner.
- Italian Roast Beef is great for a weekend meal.
- Or try my Sheet Pan Pork Loin!
If you’re tired of the same old vegetable side dishes, this breaded broccoli is a nice change. Crispy but not fried in a bunch of oil and that breadcrumb coating makes it even easier to eat. Enjoy!
More Veggie Side Dish Recipes
Baked Breaded Broccoli
Ingredients
- ½ head large broccoli (broken into large florets)
- ½ fresh lemon
- ½ cup bread crumbs
- 2 tablespoons freshly grated parmesan cheese
- ½ teaspoon salt
- 1 teaspoon dried parsley (or 1 tablespoon fresh minced)
- 2 large eggs
- 2-3 tablespoons olive oil
Instructions
- Pre-heat oven to 350° (180° celsius). Lightly grease a small to medium baking pan or cookie sheet.
- In a large pot of lightly salted boiling water cook the broccoli until tender but firm (not mushy) (al dente)
- Drain and rinse the broccoli under cold water (drain well) then sprinkle with the juice of ½ a lemon and toss gently.
- In a small bowl beat the eggs add the parmesan cheese and mix well. In a small bowl combine the bread crumbs and parsley.
- First roll the florets in the egg mixture then roll in the breadcrumb mixture press gently to cover well. Place them in the prepared baking pan, sprinkle with a little salt and drizzle with the olive oil. Bake for approximately 20-30 minutes. (I turned the heat up at the end, last 5 minutes just to brown a bit on top). Enjoy!
Notes
Nutrition
Updated from January 27, 2015.
Ashley says
Super easy to make and ABSOLUTELY delicious.
Rosemary says
Hi Ashley, thanks so much, so glad you liked it. Take care!
Amanda says
Reaaally tasty. We nixed the cheese and added paprika and chilli flakes to the bread crumbs and put over pasta and it was amazing. Thank you for the recipe!!
Rosemary says
Hi Amanda, thanks, I love your idea and glad you enjoyed it. Have a great week.
RobinB says
These were great! The only thing I did different was add a little parm cheese to the bread crumbs (I’m a cheese freak!) and turned them halfway through. Love the idea of putting the parm cheese in with the eggs. It really helped to make the breaking stick. Thanks!
Rosemary says
Hi Robin, great idea, I love cheese too, especially Parm. Thanks and glad you enjoyed them.
Veronica@downcakerylane says
They look amazing, never tried it and broccoli is my favorite too!! When the growing season is over do you then use frozen? Haha…your dog reminds me of mine, lol
Rose says
Hi Veronica, thanks, strange thing is the only frozen vegetable I buy are peas. But I’m sure you could, because you cook the a bit before so it doesn’t get watery. Dogs are great. Have a great Sunday.
Jen says
This was the first recipe that popped up in my search so I tried it! I used frozen broccoli and I didn’t have breadcrumbs so I made my own with wheat bread for the first time. Turned out DELICIOUS!!!! My 3 year old HATES vegetables and he actually ATE THEM! I almost fell over lol. Will def keep this recipe. Thank you!
Rosemary says
Hi Jen, so glad you and your 3 year old enjoyed the recipe. Have a great week.
Marisa Franca @ All Our Way says
The broccoli looks delicious! I’ve never tried frying broccoli but we do love our fried green tomatoes! We’ll have to try the breading with the baking! I love trying new ways with veggies! Grazie Rose.