Description
This smashed broccoli parmesan recipe is crispy, cheesy, and easy to make—perfect as a snack, side dish, or healthy appetizer.
Ingredients
Main Ingredients:
1–2 heads of broccoli, cut into large florets
2 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/3 cup grated Parmesan cheese (or more, to taste)
Optional Add-ins:
Crushed red pepper flakes
Lemon zest
Smoked paprika
Shredded mozzarella or Pecorino Romano
Chopped fresh parsley or basil for garnish
Instructions
-
Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
Boil or steam broccoli: Cook the broccoli florets in salted boiling water for 4–5 minutes until just tender. Drain and pat dry thoroughly.
-
Smash broccoli: Place broccoli on the baking sheet. Use a flat-bottomed glass or jar to gently press each floret until flattened.
-
Season: Brush or drizzle with olive oil. Sprinkle with garlic powder, salt, pepper, and any optional spices.
-
Roast: Bake for 20–25 minutes until golden and crispy around the edges.
-
Add Parmesan: Sprinkle with Parmesan and return to the oven for 3–5 minutes, until the cheese melts and slightly browns.
-
Serve: Remove from oven and garnish with lemon zest, herbs, or extra cheese if desired. Serve hot
Notes
-
Dry thoroughly after boiling to ensure crispiness.
-
Don’t overcook before smashing—the broccoli should be just fork-tender.
-
High heat roasting creates the best golden edges.
-
Use parchment paper for easy cleanup and to prevent sticking.
-
Add fresh herbs or lemon zest after roasting for a burst of freshness.
-
Best served fresh but leftovers can be reheated in the oven for crisp texture.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes