Smashed Broccoli with Parmesan
Smashed Broccoli with Parmesan delivers crispy roasted edges, savory Parmesan flavor, and simple vegetable cooking. Steamed broccoli florets are smashed, seasoned with garlic and olive oil, and roasted in this crispy broccoli recipe until golden and finished with lemon zest.
Servings: 4
Calories: 214kcal
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
Cooking Notes
Steaming the broccoli first softens the florets so they can be smashed easily. Flattening them slightly creates more surface area for crisp roasting. Parmesan melts and browns as it bakes, adding a savory crust.
Tips for Best Results
- Pat the broccoli dry before roasting to help it crisp in the oven.
- Space the florets apart on the baking sheet so they roast instead of steaming.
- Watch the Parmesan closely near the end so it turns golden without burning.
- Add lemon zest after baking to keep the flavor bright.
Nutrition
Calories: 214kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 185mg | Potassium: 534mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1080IU | Vitamin C: 150mg | Calcium: 180mg | Iron: 1mg
