If you’re looking for a veggie side dish that’s effortlessly impressive and absolutely crave-worthy, this Smashed Broccoli with Parmesan Recipe is destined to be your new favorite. Imagine tender broccoli florets, gently smashed to create plenty of crispy bits, roasted until perfectly golden, and showered with nutty Parmesan. With only a handful of simple pantry staples, this dish transforms ordinary broccoli into an irresistible, cheesy, crispy delight that will have everyone coming back for seconds—yes, even the broccoli skeptics!
Ingredients You’ll Need
What makes the Smashed Broccoli with Parmesan Recipe so magical? It’s all about letting humble ingredients shine! Each component plays a unique role: from creating that addictive crunch to infusing every bite with savory flavor, these essentials are the secret to veggie bliss.
- Broccoli: The star of the show—use fresh, large florets for the perfect smashable texture and satisfying bite.
- Olive oil: Helps the broccoli crisp up beautifully in the oven while lending a subtle richness.
- Garlic powder: Adds a touch of garlicky aroma and depth, infusing the broccoli with flavor that clings to every crevice.
- Salt: A sprinkle brings out and balances all the natural flavors of the vegetables and cheese.
- Black pepper: Just a bit of pepper gives each bite a gentle hint of warmth and complexity.
- Grated Parmesan cheese: The savory, nutty finish that melts into irresistible crusty bits over each floret.
- Lemon wedges (optional): For a pop of brightness, serve with lemon on the side and squeeze over just before eating.
How to Make Smashed Broccoli with Parmesan Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). This high heat ensures each smashed broccoli piece gets those delectable crispy edges everyone loves. Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze.
Step 2: Blanch the Broccoli
Bring a large pot of salted water to a rolling boil. Drop in your broccoli florets and blanch them for 3 to 4 minutes, just until they turn vivid green and slightly tender. Don’t overcook—you want them to hold their shape for the smashing! Drain promptly and rinse with cold water to stop the cooking process.
Step 3: Dry and Arrange
Using a clean kitchen towel, pat the blanched broccoli florets as dry as possible. Moisture is the enemy of maximum crispiness! Once dry, arrange them evenly across your prepared baking sheet.
Step 4: Smash the Broccoli
Here’s the fun part of the Smashed Broccoli with Parmesan Recipe: use the flat bottom of a glass or measuring cup to gently press each floret until flattened but still holding together. Smashing creates extra surface area for all those golden crispy bits!
Step 5: Season and Roast
Drizzle the smashed florets with olive oil. Sprinkle them all over with garlic powder, salt, and black pepper. Slide the tray into the oven and roast for 18 to 22 minutes, flipping halfway through, until the edges are beautifully crispy and browned.
Step 6: Add the Parmesan Cheese
During the last 5 minutes of roasting, sprinkle the grated Parmesan over each floret. This gives the cheese a chance to melt and form a nutty, golden crust without overcooking. If you’re after ultimate crispiness, broil for 1 to 2 minutes at the very end, keeping a close watch so it doesn’t burn.
Step 7: Serve
Transfer your Smashed Broccoli with Parmesan Recipe to a platter and serve immediately while the edges are still hot and crisp. Offer lemon wedges on the side for anyone craving a spritz of brightness!
How to Serve Smashed Broccoli with Parmesan Recipe
Garnishes
Finish your Smashed Broccoli with Parmesan Recipe with a final sprinkle of freshly grated Parmesan or a few grinds of black pepper right out of the oven. A scattering of fresh herbs like parsley or basil adds a burst of color, and a warm squeeze of lemon can provide a lovely zing that makes the flavors pop.
Side Dishes
This broiled broccoli recipe is wildly versatile! It shines alongside roasted or grilled chicken, baked fish, or even a simple pasta dish. For a vegetarian feast, pair it with quinoa salad, creamy polenta, or roasted sweet potatoes. It also makes a wonderful addition to a low-carb platter or as a crispy topping for grain bowls.
Creative Ways to Present
If you really want to impress, arrange your crispy broccoli florets in a circular pattern on a platter, then drizzle with a touch of balsamic glaze. You can also stack a tower of smashed florets on small plates for a sophisticated starter, or pile them into a parchment-lined basket for a fun, casual snack at a party.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Smashed Broccoli with Parmesan Recipe, allow the florets to cool completely before transferring to an airtight container. They will keep well in the refrigerator for up to 3 days, and are surprisingly delicious cold, too!
Freezing
While the textures are best fresh, you can freeze cooled florets in a single layer on a tray before transferring to a freezer bag. Keep in mind that reheated frozen broccoli may lose some crispiness, but it’s still flavorful as an easy lunch add-on.
Reheating
For best results, reheat leftovers on a baking sheet in a 400°F oven for 5 to 7 minutes to restore crisp edges. The microwave will work in a pinch but won’t give you the same texture. If reheating from frozen, bake straight from the freezer until heated through and re-crisped.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works in a pinch. Just thaw thoroughly and pat dry before smashing and roasting. Keep in mind the texture may be slightly softer, but the Smashed Broccoli with Parmesan Recipe will still taste amazing!
What can I use instead of Parmesan cheese?
If you want a dairy-free or vegan version, nutritional yeast works beautifully. It adds that classic savory, “cheesy” flavor and makes the recipe equally satisfying for everyone.
Do I have to blanch the broccoli first?
Blanching gives the broccoli its bright green color and slightly soft texture, making it easier to smash without falling apart. Skipping this step will result in tougher florets and uneven roasting.
Can I add other spices or seasonings?
Absolutely! While garlic powder, salt, and pepper are the classics, feel free to experiment with smoked paprika, crushed red pepper flakes, or even lemon zest for a more vibrant kick. The Smashed Broccoli with Parmesan Recipe welcomes creativity.
How can I make this recipe even crispier?
For the ultimate crispy bite, make sure to thoroughly dry the broccoli after blanching, give each floret plenty of space on the baking sheet, and don’t hesitate to broil for a minute or two at the end. Watch closely so the Parmesan doesn’t burn!
Final Thoughts
I can’t say enough how much this Smashed Broccoli with Parmesan Recipe has brightened up my weeknight dinners and get-togethers. It’s easy, crowd-pleasing, and makes veggies genuinely exciting! Give it a try and watch even the pickiest eaters fall in love with broccoli all over again.
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Smashed Broccoli with Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make a delicious and crispy Smashed Broccoli with Parmesan dish that makes for a perfect side or snack. The broccoli is seasoned with garlic powder, salt, and pepper, then roasted until crispy with a sprinkle of Parmesan cheese for extra flavor.
Ingredients
Ingredients:
- 1 large head of broccoli (or about 4 cups florets), cut into large florets
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- Optional: lemon wedges for serving
Instructions
- Preheat the oven and prepare broccoli: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Blanch the broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3 to 4 minutes until just tender but still bright green. Drain and rinse with cold water to stop the cooking. Pat the broccoli dry.
- Smash and season: Spread the florets on the baking sheet and smash each flat. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper.
- Roast the broccoli: Roast in the oven for 18 to 22 minutes, flipping halfway through, until crispy. Sprinkle with Parmesan cheese during the last 5 minutes.
- Serve: Serve warm with lemon wedges if desired.
Notes
- For extra crispiness, broil for 1–2 minutes at the end.
- You can substitute nutritional yeast for a dairy-free version.
- Great as a side dish or low-carb snack.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
