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If there anything better than a recipe mash up? Probably not! So, what happens when you take the elements of a Caesar salad and mash it up with a go-to side dish? Creamy, cheesy Caesar roasted broccoli with crispy croutons is what! Thats right! Crispy broccoli florets coated in creamy Caesar dressing and roasted with tons of parmesan, then topped with tons of crips croutons. Pair it with chicken, a juicy steak, heck, even a burger, and you can’t go wrong!
Roasted Broccoli
I don’t think I have ever come across a more simple side dish, aside from steaming some frozen veggies. Honestly, this recipe is so simple and yet so surprising! First, start with 3-4 crowns of broccoli, depending on how many you need to feed. Cut off the woody stem and start to break it down into small florets. I like to cut my florets in half so they lay flat when I roast them, but totally optional.
Next, place the florets on a lined baking sheet lined with foil or parchment paper. Drizzle 3-4 tbsp of olive oil over top of the florets and season with 1/2 tbsp of salt and 2 tsp of black pepper. Next drizzle on 3/4 cup of Caesar dressing and sprinkle on 3/4 cup of shredded parmesan. Use a large spoon to toss all of the ingredients together, making sure to coat each floret and flatten it into an even layer.
Crispy Breadcrumbs
After your broccoli is evenly coated, pop the whole baking sheet into a 425 degree oven for 20-25 minutes, or until the florets begin to brown. Meanwhile, place 3/4 cup of salad croutons into a ziplock back and crush until fine with a meat mallet or rolling pin. When the broccoli is ready, remove from the oven and squeeze 1/2 a lemon over the pan. Now, sprinkle with another 1/4 cup of parmesan, and the crushed croutons.
Place the pan back in the oven for 10 minutes or until the croutons are golden brown and the broccoli is crisp. You can serve this immediately alongside your favorite summer dish. This makes for a great and easy side that can be served at any family gathering, cookout, or dinner party!
Want More Easy Sides?
- Harissa Honey Carrots With Tahini Yogurt Sauce
- Grilled Vegetable Orzo Salad
- Elote (Mexican Street Corn)
- Watermelon Cucumber Salad
- Grilled Asparagus Salad
- Chicken Kale Caesar Salad
- Caprese Pasta Salad
Caesar Roasted Broccoli
Ingredients
- 3 cups broccoli crowns or 6-8 cups of florets
- 3 tbsp olive oil
- ½ tbsp salt
- 2 tsp black pepper
- 2 garlic cloves minced
- ¾ cup caesar salad dressing
- ½ lemon
- 1 cup shredded parmesan
- ¾ cup crushed breadcrumbs or seasoned panko breadcrumbs
Instructions
- Preheat the oven to 425℉
- Break down your broccoli crowns, cutting off the tough stem and breaking the crown into smaller florets. Slice the florets in half at your discretion to lay flat.
- Transfer the florets to a baking sheet lined with foil or parchment.
- Drizzle florets with olive oil, then sprinkle on salt and pepper.
- Pour on all of the dressing, and ¾ of the parmesan. Use a large spoon to stir and coat the broccoli
- Roast in the oven for 20-25 minutes or until the edges turn brown/caramelize
- Meanwhile, put salad croutons in a plastic bag and crush into fine pieces with a meat mallet or rolling pin. (Skip this step if using seasoned panko).
- Remove the broccoli from the oven and sprinkle on the remaining parmesan and the crushed croutons. Do not stir.
- Place back in the oven for 7-10 minutes so the croutons have time to crisp up.
- Serve immediately.
