Chef Mia

Copycat Longhorn Garlic Parmesan Broccoli — Crispy, Cheesy & Done in 15 Minutes

Upgrade your veggie game with this Longhorn Garlic Parmesan Broccoli — tender steamed broccoli tossed in butter, garlic, and freshly grated Parmesan. This copycat Longhorn garlic parmesan broccoli is a quick, crowd-pleasing side you can make in under 15 minutes with just a few simple ingredients. Try this Longhorn garlic parmesan broccoli today! Pin this for later and click to discover more irresistible veggie side recipes. Don’t miss out on your new favorite cheesy broccoli side!

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Copycat Longhorn Broccoli Garlic Parmesan Side Dish Perfection

  • Author: Chef Mia
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Description

This Copycat Longhorn Broccoli recipe delivers restaurant-quality flavor in just 20 minutes. Fresh broccoli is tossed with buttery garlic and Parmesan for a side dish thats simple, healthy, and utterly irresistible. Perfect for family dinners, holidays, or meal prep, this easy recipe brings steakhouse magic straight to your kitchen.

Ingredients

Scale
  • 1 large head of broccoli (or 2 small), cut into florets
  • 1½ tablespoons butter (or olive oil for lighter option)
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon onion powder
  • ½ teaspoon lemon juice (optional)
  • cup grated Parmesan cheese (freshly grated preferred)
  • Crushed red pepper flakes for heat
  • Lemon zest for brightness
  • Toasted breadcrumbs for crunch
  • Vegan Parmesan or nutritional yeast for dairy-free version

Instructions

  1. Bring a pot of water to a boil. Add broccoli florets and cook 34 minutes until bright green and just tender. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant (dont burn).
  3. Add broccoli to the skillet. Season with salt, pepper, and onion powder. Toss well to coat evenly in garlic butter.
  4. Turn off heat and sprinkle Parmesan over broccoli. Toss gently until melted and well combined.
  5. Drizzle with a little lemon juice if desired and serve immediately.
  6. Preheat oven to 425°F (220°C).
  7. Toss broccoli in olive oil, salt, and pepper. Roast 2025 minutes until crisp-tender.
  8. Add sautéed garlic and Parmesan before serving.

The Best Smashed Potatoes Recipe – Crispy, Buttery, & Cheesy!

Crispy, golden, and packed with flavor, these Garlic Parmesan Smashed Potatoes are the ultimate side dish! Each bite is buttery, cheesy, and perfectly seasoned—ideal for pairing with pork steak, chicken, or any main course. Whether you’re craving a comforting family dinner or a crowd-pleasing holiday side, this crispy smashed potato recipe is a must-try.

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Baked Smashed Potatoes With Garlic & Parmesan

  • Author: Chef Mia
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Description

Few side dishes can match the irresistible combination of crispy edges, buttery softness, and a cheesy garlic kick like baked smashed potatoes. These golden beauties offer the perfect balance of texture and taste, making them a must-try for potato lovers.

Ingredients

Scale
  • 1 ½ pounds baby potatoes (red or Yukon Gold work best)
  • 3 tablespoons olive oil (I use California Extra Virgin Oil)
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for extra flavor)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt and drop in the baby potatoes. Cook them for about 1520 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly so they are easier to handle.
  2. While the potatoes cool, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. This prevents sticking and ensures even crisping.
  3. Place the boiled potatoes on the prepared baking sheet. Using the bottom of a glass, a potato masher, or even a fork, gently press each potato down until it flattens to about ½-inch thick. Dont worry if some break apart those crispy edges will be the best part!
  4. In a small bowl, mix the olive oil, melted butter, minced garlic, salt, pepper, and smoked paprika. You can also add your other favorite spices such as oregano for example. Brush this mixture generously over each smashed potato, ensuring they are well-coated. Sprinkle the grated Parmesan evenly on top.
  5. Place the baking sheet in the preheated oven and bake for 2530 minutes, or until the potatoes develop a deep golden-brown color and crispy edges. For extra crunch, turn on the broiler for the last 23 minutes, but keep a close eye to prevent burning.
  6. Remove the potatoes from the oven and immediately sprinkle with chopped fresh parsley and red pepper flakes (if using). Serve hot with your favorite dipping sauce, such as sour cream, garlic aioli, or a spicy sriracha mayo.

Garlic Parmesan Potato Wedges: Easy Baked Comfort Food Side Dish

You’ll love these garlic parmesan potato wedges, a super tasty side dish that’s perfect for any meal. Made with simple stuff, they bring awesome flavors everyone enjoys. They are a great choice for a healthy dinner recipe or any veggie dish you need. Give these amazing potato wedges a try today and see how delicious simple food can be! Tap to find out how to make them.

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Baked Garlic Parmesan Potato Wedges

  • Author: Chef Mia
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Description

Baked Garlic Parmesan Potato Wedges are a delightful side dish that brings together crispy textures and savory flavors, making them the perfect accompaniment for any meal. These golden-brown wedges are seasoned to perfection with garlic powder, Italian herbs, and a generous sprinkle of parmesan cheese, creating an irresistible taste that will impress your family and friends. Not only are they easy to preparetaking just 15 minutes of prep time and 30 minutes in the ovenbut they are also a healthier alternative to traditional fried potato options. Enjoy these wedges as a side with grilled chicken or steak, or serve them as a tasty appetizer with your favorite dipping sauces. Whether youre hosting a gathering or enjoying a cozy dinner at home, Baked Garlic Parmesan Potato Wedges will be a hit!

Ingredients

Scale
  • 3–4 large russet potatoes
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
  2. Slice potatoes into wedges and place in a large bowl. Toss with olive oil to coat.
  3. In a small bowl, combine salt, garlic powder, and Italian seasoning. Sprinkle this mixture over the potato wedges along with the parmesan cheese, tossing well to coat evenly.
  4. Arrange the seasoned wedges in a single layer on the baking sheet with skin-sides down.
  5. Bake for 2535 minutes until golden brown and fork-tender. Optionally, garnish with fresh parsley before serving.

Vegetable Lasagna Recipe

The Best Vegetable Lasagna, with zucchini, mushrooms, spinach and more healthy veggies. This easy recipe is the perfect vegetarian dinner idea when you’re craving cheesy, hearty comfort food!

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Vegetable Lasagna

  • Author: Chef Mia
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Description

This Vegetable Lasagna has been named the BEST lasagna by so many readers who have tried it! It’s my go-to vegetarian main dish for entertaining and perfect for making ahead. Packed with vegetables, cheesy, baked until it’s hot, bubbly and golden on the edges everyone will be asking for the recipe!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 ½ cups chopped yellow onion
  • 1 red bell pepper, chopped
  • 8 ounces cremini mushrooms, chopped
  • 2 medium zucchini, chopped into ½-inch pieces
  • 4 cloves garlic, minced
  • 48 ounces marinara sauce
  • 1 teaspoon dried Italian seasoning
  • salt and pepper, to taste
  • 2 pinches crushed red pepper flakes, or to taste
  • ¼ cup chopped fresh parsley
  • 5 ounces baby spinach, coarsely chopped
  • 1 egg
  • 1 cup ricotta cheese, 8 ounces
  • 9 oven ready (no boil) lasagna noodles
  • 16 ounces shredded mozzarella cheese, about 4 cups
  • ½ cup grated Parmesan cheese
  • chopped fresh basil or parsley, optional, for serving

Instructions

  1. Preheat oven to 375° F.
  2. Heat the olive oil in a large skillet or Dutch oven pot over medium-high heat. Add the onion, bell pepper, mushrooms and zucchini and cook until softened, 7 to 8 minutes, stirring occasionally. Add the minced garlic and cook, stirring, for 30 seconds. 2 tablespoons olive oil, 1 ½ cups chopped yellow onion, 1 red bell pepper, 8 ounces cremini mushrooms, 2 medium zucchini, 4 cloves garlic, minced
  3. Add the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. Then stir in the chopped fresh spinach.48 ounces marinara sauce, 1 teaspoon dried Italian seasoning, salt and pepper, 2 pinches crushed red pepper flakes, ¼ cup chopped fresh parsley, 5 ounces baby spinach
  4. While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese.1 egg, 1 cup ricotta cheese
  5. To assemble the lasagna, put about 1 cup of the sauce into a 9×13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread of the remaining sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle of the mozzarella and of the Parmesan over the top.9 oven ready (no boil) lasagna noodles, 16 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
  6. Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
  7. Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
  8. Bake the lasagna in the center of the oven, covered with foil, for 35 minutes. (Put a rimmed baking sheet on the rack below the lasagna to catch any drips of sauce.) Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 15 minutes before serving. Do not skip the rest time, it allows the lasagna to set up so it won't be soupy when serving.

Notes

Notes To Make Ahead: This lasagna can be assembled up to 24 hours before baking. Cover and refrigerate, and add about 15 minutes to the covered baking time if baking a lasagna that is cold from the refrigerator. To Freeze Unbaked Lasagna: Wrap it tightly and store in the freezer for up to 3 months. When you are ready to cook the lasagna, let it thaw in the refrigerator for 24 hours. Then bake as directed in the recipe, adding about 15 minutes to the covered baking time since a lasagna that is cold from the refrigerator will take longer to heat through. Storing Leftovers: Leftover baked vegetable lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. I like to freeze individual portions for quick meals later on. Thaw (overnight in the fridge is best) and then reheat in the microwave or in a covered dish in the oven until it is steaming hot. You can halve this recipe and bake it in a 9×9-inch baking dish.

Nutrition

  • Calories: 293kcal
  • Sugar: 7g
  • Protein: 17g

Vegetable Lasagna Recipe

The Best Vegetable Lasagna, with zucchini, mushrooms, spinach and more healthy veggies. This easy recipe is the perfect vegetarian dinner idea when you’re craving cheesy, hearty comfort food!

Print

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Vegetable Lasagna

  • Author: Chef Mia
Print Recipe

Description

This Vegetable Lasagna has been named the BEST lasagna by so many readers who have tried it! It’s my go-to vegetarian main dish for entertaining and perfect for making ahead. Packed with vegetables, cheesy, baked until it’s hot, bubbly and golden on the edges everyone will be asking for the recipe!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 ½ cups chopped yellow onion
  • 1 red bell pepper, chopped
  • 8 ounces cremini mushrooms, chopped
  • 2 medium zucchini, chopped into ½-inch pieces
  • 4 cloves garlic, minced
  • 48 ounces marinara sauce
  • 1 teaspoon dried Italian seasoning
  • salt and pepper, to taste
  • 2 pinches crushed red pepper flakes, or to taste
  • ¼ cup chopped fresh parsley
  • 5 ounces baby spinach, coarsely chopped
  • 1 egg
  • 1 cup ricotta cheese, 8 ounces
  • 9 oven ready (no boil) lasagna noodles
  • 16 ounces shredded mozzarella cheese, about 4 cups
  • ½ cup grated Parmesan cheese
  • chopped fresh basil or parsley, optional, for serving

Instructions

  1. Preheat oven to 375° F.
  2. Heat the olive oil in a large skillet or Dutch oven pot over medium-high heat. Add the onion, bell pepper, mushrooms and zucchini and cook until softened, 7 to 8 minutes, stirring occasionally. Add the minced garlic and cook, stirring, for 30 seconds. 2 tablespoons olive oil, 1 ½ cups chopped yellow onion, 1 red bell pepper, 8 ounces cremini mushrooms, 2 medium zucchini, 4 cloves garlic, minced
  3. Add the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. Then stir in the chopped fresh spinach.48 ounces marinara sauce, 1 teaspoon dried Italian seasoning, salt and pepper, 2 pinches crushed red pepper flakes, ¼ cup chopped fresh parsley, 5 ounces baby spinach
  4. While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine. This is also a good time to shred the mozzarella cheese.1 egg, 1 cup ricotta cheese
  5. To assemble the lasagna, put about 1 cup of the sauce into a 9×13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread of the remaining sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle of the mozzarella and of the Parmesan over the top.9 oven ready (no boil) lasagna noodles, 16 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
  6. Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
  7. Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
  8. Bake the lasagna in the center of the oven, covered with foil, for 35 minutes. (Put a rimmed baking sheet on the rack below the lasagna to catch any drips of sauce.) Then uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 15 minutes before serving. Do not skip the rest time, it allows the lasagna to set up so it won't be soupy when serving.

Notes

Notes To Make Ahead: This lasagna can be assembled up to 24 hours before baking. Cover and refrigerate, and add about 15 minutes to the covered baking time if baking a lasagna that is cold from the refrigerator. To Freeze Unbaked Lasagna: Wrap it tightly and store in the freezer for up to 3 months. When you are ready to cook the lasagna, let it thaw in the refrigerator for 24 hours. Then bake as directed in the recipe, adding about 15 minutes to the covered baking time since a lasagna that is cold from the refrigerator will take longer to heat through. Storing Leftovers: Leftover baked vegetable lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. I like to freeze individual portions for quick meals later on. Thaw (overnight in the fridge is best) and then reheat in the microwave or in a covered dish in the oven until it is steaming hot. You can halve this recipe and bake it in a 9×9-inch baking dish.

Nutrition

  • Calories: 293kcal
  • Sugar: 7g
  • Protein: 17g

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