Looking for a new way to enjoy broccoli that's both crispy and cheesy? This Smashed Broccoli with Parmesan recipe is the perfect solution. Whether you're a busy parent trying to sneak more veggies into your family's diet, or a health-conscious eater looking for a nutritious side dish, it's sure to become a family favorite.
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Smashed broccoli with Parmesan is a twist on traditional roasted broccoli. By smashing the steamed broccoli florets and topping them with a mix of garlic, olive oil, and Parmesan cheese, this dish achieves a crispy, flavorful finish. It's an excellent way to incorporate more vegetables into your diet while enjoying a delicious and nutritious meal.
If you like this side dish, you may also love our Amish Broccoli Salad or our Broccoli Orzo.
Why We Love This Recipe
- Healthy and Nutritious: Broccoli is packed with vitamins and minerals, making this a healthy choice for any meal.
- Quick and Easy: This recipe comes together in just 30 minutes, perfect for busy weeknights.
- Family-Friendly: Kids and adults alike will love the crispy texture and cheesy flavor.
- Versatile: This dish pairs well with a variety of main courses, making it a versatile addition to your meal rotation.
Smashed Broccoli Ingredients
- Broccoli: Fresh broccoli florets are the star of this dish. Choose firm, green heads of broccoli for the best results.
- Parmesan Cheese: Freshly grated Parmesan cheese provides the best flavor and melting quality. Pre-grated Parmesan can contain anti-caking agents that affect melting, so it's worth the extra effort to grate it yourself.
- Garlic: Minced garlic adds flavor.
- Olive Oil: Use extra virgin olive oil.
- Paprika: Adds a subtle smokiness to the seasoning mix.
- Lemon: Both the zest and juice brighten up the finish.
- Salt and Pepper: For seasoning and enhancing the flavors.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Broccoli: Try using cauliflower or Brussels sprouts for a different twist.
- Parmesan Cheese: Pecorino Romano or Asiago can be used as alternatives.
- Olive Oil: Avocado oil or melted butter can be substituted.
- Flavor: Add a pinch of red pepper flakes for a spicy kick.
- Equipment: Use an air fryer for an even crispier texture.
- Kid-Friendly: Serve with a side of ranch dressing for dipping.
How to Make Smashed Broccoli with Parmesan
STEP ONE: Prepare the Broccoli
Cut the broccoli head into large florets. Steam the broccoli florets for about 5-7 minutes until they are tender but still bright green. Remove from the steamer and set aside.
STEP TWO: Season and Smash
In a small bowl, mix together the olive oil, minced garlic, paprika, salt, and pepper.
Place the steamed broccoli florets on a baking sheet lined with parchment paper. Using the bottom of a glass or a sturdy utensil, gently smash each broccoli floret to flatten it slightly.
STEP THREE: Brush with Oil and Add Cheese
Pat the smashed broccoli dry with a paper towel thoroughly to remove excess moisture. Brush the olive oil mixture generously over the smashed broccoli florets, ensuring they are well coated.
Sprinkle the grated Parmesan cheese evenly over the seasoned broccoli.
STEP FOUR: Bake and Serve
Place the baking sheet in a preheated oven at 425°F (220°C) and bake for 15-20 minutes until the broccoli is crispy and the Parmesan is golden brown. Watch closely and cover with foil if the cheese begins to brown too quickly.
Remove from the oven and let it rest for 5 minutes. Zest the lemon over the top, and squeeze the lemon juice evenly over the cooked broccoli. Serve immediately.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Steam the broccoli until just tender.
✔️ DO Patting the broccoli dry before seasoning helps achieve a crispier finish.
✔️ DO Cover with foil if the parmesan begins to brown too quickly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness.
Recipe FAQs
To get the crispiest smashed broccoli, steam the broccoli until just tender, pat it dry thoroughly before smashing, and use a high oven temperature (425°F/220°C). Smash the broccoli florets more thinly to increase surface area for crisping.
To prevent the Parmesan from burning, watch the broccoli closely while it's in the oven. If the cheese starts to brown too quickly, cover the baking sheet with foil and continue baking until the broccoli is crispy.
Yes, you can use frozen broccoli. Make sure to thaw it completely and pat it dry before smashing and seasoning to ensure it becomes crispy during baking.
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📖 Recipe
Smashed Broccoli with Parmesan
Equipment
- Baking sheet
- Parchment paper
- Steamer
- Mixing Bowl
- Glass or Sturdy Utensil for Smashing
Ingredients
- 1 head of broccoli
- ⅓ cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- ¼ cup olive oil
- ¼ teaspoon paprika
- 1 lemon zest and juice
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the broccoli head into large florets. Steam the broccoli florets for about 5 minutes until they are tender but still bright green. Remove from the steamer and set aside.
- In a small bowl, mix together the olive oil, minced garlic, paprika, salt, and pepper.
- Place the steamed broccoli florets on the prepared baking sheet. Using the bottom of a glass or a sturdy utensil, gently smash each broccoli floret to flatten it slightly. Pat the smashed broccoli dry thoroughly with a paper towel to remove excess moisture.
- Brush the olive oil mixture generously over the smashed broccoli florets, ensuring they are well coated.
- Sprinkle the grated Parmesan cheese evenly over the seasoned broccoli. Place the baking sheet in the preheated oven and bake for 15-20 minutes until the broccoli is crispy and the Parmesan is golden brown. Watch closely and cover with foil if the cheese begins to brown too quickly.
- Remove the broccoli from the oven and let it rest for 5 minutes. Zest the lemon over the top and squeeze the lemon juice evenly over the cooked broccoli.
Notes
- Broccoli: Try using cauliflower or Brussels sprouts for a different twist.
- Parmesan Cheese: Pecorino Romano or Asiago can be used as alternatives.
- Olive Oil: Avocado oil or melted butter can be substituted.
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