Description

This Crispy Smashed Broccoli recipe transforms fresh broccoli into deliciously crispy, cheesy bites perfect for a flavorful side dish or healthy snack. Blanched broccoli florets are smashed flat, brushed with a savory garlic butter mixture, sprinkled with Parmesan cheese, and baked to golden perfection. The result is a delightful combination of tender inside with a crispy, cheesy crust that’s enhanced by an optional squeeze of fresh lemon juice.

Ingredients

Scale

Broccoli

1 large head broccoli (or 2 medium heads)

Seasoning and Toppings

2 tablespoons butter (melted)
1-2 garlic cloves (finely minced)
½ teaspoon salt (to taste)
¼ teaspoon black pepper
3-4 tablespoons grated Parmesan cheese
Lemon juice (optional, for serving)

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Instructions

Preheat Oven: Preheat your oven to 425℉ to ensure it’s hot and ready for baking the broccoli to a crispy finish.
Blanch Broccoli: Bring a large pot or Dutch oven filled two-thirds full of water to a boil. Add the whole broccoli head with florets facing down and boil for 3-5 minutes until the broccoli turns bright green and becomes tender. Remove carefully and drain thoroughly in a colander to remove excess water.
Prepare and Smash Florets: After cooling to a manageable temperature, cut the broccoli into 1 to 2-inch pieces. Pat each floret dry with paper towels to eliminate moisture. Arrange florets in a single layer on a parchment-lined baking sheet, spacing them about an inch apart. Use the bottom of a flat glass or jar to press each floret until they flatten to about a quarter to half an inch thick, careful not to break them apart.
Season Broccoli: In a small bowl, whisk together the melted butter, minced garlic, salt, and black pepper. Brush this garlic butter evenly over each smashed broccoli floret. Then sprinkle grated Parmesan cheese generously on top.
Bake Until Crispy: Place the baking sheet in the preheated oven and bake for 18-20 minutes. Bake until the edges start to crisp and the cheese is lightly browned, giving the broccoli a delicious texture and golden color. Serve warm with an optional squeeze of lemon juice and extra Parmesan if desired.

Notes

Ensure broccoli florets are patted dry thoroughly after blanching to help them crisp up better in the oven.
Smash florets to about ¼ inch thick for maximum crispiness; thicker pieces will be less crispy.
Use freshly grated Parmesan for best flavor and a nice melt.
Lemon juice adds a bright, fresh contrast to the rich garlic butter and cheese.
Leftovers can be stored in an airtight container and reheated in the oven to restore crispiness.