Description
This Copycat Longhorn Broccoli recipe captures the deliciously crispy and cheesy broccoli side dish served at Longhorn Steakhouse. Featuring fresh broccoli florets tossed with garlic, olive oil, and red pepper flakes, then oven-roasted and topped with melted Parmesan, this easy-to-make dish is perfect for a healthy, flavorful side or appetizer.
Ingredients
Scale
Broccoli Mixture
- 1 pound fresh broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Topping
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it’s hot enough for roasting the broccoli to a tender, slightly crispy texture.
- Toss Broccoli: In a large bowl, combine the broccoli florets with olive oil, minced garlic, red pepper flakes, salt, and pepper. Toss well to evenly coat the broccoli with the seasoning and oil.
- Arrange on Baking Sheet: Spread the broccoli mixture out in a single layer on a baking sheet to allow even roasting and prevent steaming.
- Bake Broccoli: Place the baking sheet in the oven and roast for 15-20 minutes, or until the broccoli turns tender and develops slight crispiness on the edges.
- Add Parmesan Cheese: Remove the baking sheet from the oven and evenly sprinkle the grated Parmesan cheese over the cooked broccoli.
- Melt Cheese: Return the baking sheet to the oven and bake for an additional 5 minutes, until the Parmesan cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and serve the warm, cheesy roasted broccoli immediately for the best flavor and texture experience.
Notes
- For extra crispiness, use a convection setting if available on your oven.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- Add a squeeze of lemon juice before serving to brighten the dish.
- Use fresh broccoli florets for best texture; frozen broccoli will not roast as well.
- Adjust red pepper flakes to control the spice level to your taste.
