Crispy Parmesan Broccoli
Crispy Parmesan Broccoli features broccoli florets, olive oil, grated Parmesan, and garlic powder; air fry at 400°F for 12 minutes until charred with a crispy crust.
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Method
- 1
Cut broccoli into bite-sized florets. Toss with olive oil, salt, and pepper.
- 2
Air fry at 400°F for 8-10 minutes, shaking halfway, until edges are charred and crispy.
- 3
Toss hot broccoli with Parmesan, garlic powder, and red pepper flakes.
- 4
Squeeze fresh lemon over the top and serve immediately.
Pro tip. Don't overcrowd — the charred crispy bits on the edges are the best part and they only happen with good air circulation. A few burnt tips add smoky flavor.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 110 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 2-3 minutes. Reheats fast. Pull at 2 minutes for some char on the florets. Full reheat guide for broccoli.
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