Make crispy yet tender broccoli in the air fryer! They are crunchy on the outside and tender on the inside. A quick and healthy side dish the whole family will love!
I used my oven to roast broccoli before I got my air fryer. But depending on how much time I have to put dinner on the table- that roasted broccoli never made it to the table, or worst yet was completely burnt or at times undercooked.
The air fryer is a godsend to us busy moms. It takes 10 minutes to get perfect air-fried crispy broccoli. I have a secret trick that I use the make broccoli tender but crispy. So read on!
Here are a few tips to make perfect roasted broccoli every time:
Cut the broccoli florets into similar bite-sized pieces so they roast evenly.
Add a tablespoon or two of water to the air fryer basket to get crispy but tender broccoli.
Spread the broccoli in a single layer. Cook in batches if needed. After cooking, place all the broccoli in the air fryer and heat up for one minute.
I hope you’ll love this dish as much as we do!
1 large head broccoli around 1.5 lbs cut into bite sized florets
2 tablespoon oil
1 tablespoon parmesan (fresh or pre shredded in a can)
½ teaspoon black pepper
¼ teaspoon salt
red chili flakes
Toss the broccoli florets in oil, parmesan, salt and pepper. Massage the florets to get the seasonings to every nook and cranny.
Add about 2 tablespoon of water to the air fryer basket. Place the florets in a single layer on the inner air fryer basket (perforated).
Roast at 375°F for 8 to 9 minutes. Shake the air fryer basket half way through.
Garnish with chili flakes and more parmesan.
Cut the broccoli into even bite sized pieces.
Add about 2 tablespoons of water to the air fryer basket to get crispy but tender broccoli.
Place the broccoli in a single layer on the air fryer basket. Cook in batches. After cooking, place all the broccoli in the basket and heat it up for a minute.
Leftovers can be stored in the fridge, covered for 2 to 3 days.