Crispy Parmesan broccoli bites coat fresh broccoli florets in butter and finely grated Parmesan, then roast them until the cheesy edges turn crackly. No breadcrumbs, precooking or smashing is required for this easy appetizer or side dish that's ready in 30 minutes.
Notes from my kitchen
My Parmesan cauliflower bites have been a favorite for years, so broccoli is a natural variation to try next. And I'm happy to report that they're every bit as delicious when made the same way.
My easy prep method works spectacularly in this recipe too. Just cut the broccoli into bite-sized florets, toss everything together in a large bowl, and pop the pan in the oven or an air fryer.
I usually think of broccoli as a side dish, but when you fill all the nooks and crannies with Parmesan cheese and roast it until golden and crispy, it easily becomes a tasty finger food for a party or a snack.
Marjory
Ingredients
Here's what you'll need to make this Parmesan broccoli bites recipe:
Of special note:
- Broccoli florets – Fresh broccoli is best. Cut florets from a head of broccoli or save time with pre-cut florets from the produce section. After washing, dry them thoroughly so the butter and Parmesan adhere well. Skip frozen broccoli because cold florets make the melted butter firm up before it can coat the broccoli evenly.
- Butter – Melted butter adds lots of flavor and helps the Parmesan cheese mixture stick. If you prefer, substitute olive oil for up to half of the butter, but I like to keep some butter in the mix for its rich flavor.
- Parmesan cheese – Use finely grated Parmesan with an almost powder-like texture so it can settle into all those little spaces in the broccoli crowns. I prefer freshly grated Parmesan, although finely grated packaged Parmesan works too. Shredded Parmesan isn't ideal because the larger pieces melt differently and won't give the broccoli the same fine coating.
Note: The recipe has no added salt because Parmesan brings plenty of salty flavor on its own.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to make crispy Parmesan broccoli bites
Use a large container or plastic bag that seals tightly for my easy prep method.
Coat with butter
Pour the melted butter over the broccoli florets and toss to coat evenly.
Add the Parmesan mixture
Sprinkle the broccoli with the Parmesan, paprika, and black pepper mixture. Cover the container and gently shake until the florets are evenly coated.
Roast
Spread the broccoli in a single layer on a baking sheet, leaving space between the florets. Roast until tender with browned, crispy edges, flipping halfway through.
FAQ
Yes. Preheat the air fryer to 390°F for 3 minutes. Arrange the coated broccoli in a single layer on the crisper plate and lightly spray with olive oil. Air fry for about 20 minutes, turning halfway through, until tender and crispy.
No. This recipe is specifically designed to be easier. Smashed broccoli needs to be cooked first until it's soft enough to flatten, then topped with Parmesan and baked again until crispy. This recipe doesn't include those steps.
What can I serve with Parmesan broccoli bites?
Serve warm from the oven. They're very flavorful as is but can be served with marinara, lemon garlic aioli, ranch dressing, or your favorite dipping sauce.
They also make a great vegetable side dish for baked lemon pepper chicken, pork, beef, or fish.
More vegetable appetizers or snacks
- Broccoli muffins turn broccoli and cheddar cheese into cheesy, bite-sized muffins that are easy to pick up and enjoy.
- Cauliflower muffins are like bite-sized cauliflower tots baked in a mini muffin pan.
- Baked green bean fries coat green beans with Parmesan for crispy finger food that's perfect for dipping.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Crispy Parmesan Broccoli Bites
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Ingredients
- 4 cups fresh broccoli florets washed and thoroughly dried; do not use frozen (see notes)
- 2 Tablespoons unsalted butter melted; half of the butter can be substituted with olive oil
- ½ cup Parmesan cheese, finely grated
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees°F.
- Toss broccoli florets with melted butter in a large bowl. Check for pieces not coated with butter, then toss again or use a silicone pastry brush to fill in those spots. There shouldn't be any butter left in the bottom of the bowl. If there is, drain it out.
- Combine Parmesan cheese, paprika, and pepper, then sprinkle over the butter-coated broccoli florets still in the large bowl.
- Cover with a tight-fitting lid and gently toss to coat, allowing the cheese mixture to settle between the tiny buds of the florets. You will likely have a little cheese left over. Sprinkle it over the top or discard it.
- Arrange broccoli in a single layer on a baking sheet coated in nonstick spray.
- Bake for 20 minutes or until edges begin to crisp, flipping halfway through.
Air Fryer Instructions
- Preheat an air fryer to 390°F for 3 minutes, then prepare the broccoli as in steps 2 - 4.
- Spray the crisper plate with olive oil, then arrange the prepared broccoli in a single layer. Lightly spray the florets with olive oil to help them crisp.
- Cook for about 20 minutes or until tender. Turn the pieces over halfway through with a rubber-tipped spatula so they don't stick or burn.
Notes
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