Description
A quick and easy side dish that transforms humble broccoli into a crunchy, savory treat using cornstarch and high heat for a restaurant-quality crisp without deep frying.
Ingredients
Scale
- 1 large head fresh broccoli (cut into bite-sized florets)
- 3–4 large cloves garlic (minced)
- 1/2 cup grated aged parmesan cheese
- 1 tablespoon cornstarch
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 teaspoon lemon juice
- Red pepper flakes (optional)
Instructions
- Wash broccoli and cut into uniform bite-sized florets, trimming thick stems.
- Pat florets thoroughly dry with paper towels to ensure crispiness.
- In a large bowl, toss dried broccoli with olive oil and cornstarch until lightly coated.
- Preheat air fryer to 380°F (190°C) or oven to 400°F (200°C).
- Arrange broccoli in a single layer in air fryer basket or on a parchment-lined baking sheet. Cook for 10 minutes.
- Remove broccoli, sprinkle with minced garlic and grated parmesan, and toss gently.
- Return to air fryer or oven and cook for another 3-5 minutes until cheese is golden and broccoli is tender-crisp.
- Remove from heat, drizzle with lemon juice, sprinkle with red pepper flakes if desired, and serve warm.
Notes
Ensure broccoli is completely dry before cooking to prevent steaming. Do not overcrowd the basket or pan to allow for proper air circulation and crisping. Add garlic halfway through cooking to prevent burning. For a vegan option, substitute parmesan with nutritional yeast and tapioca starch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 3
- Protein: 5
Keywords: crispy broccoli, garlic parmesan, air fryer recipes, healthy side dishes, quick vegetables, gluten-free sides, keto friendly