Smashed Broccoli
Smashed broccoli are like delicious parmesan broccoli chips that make a fun side dish! Press boiled broccoli florets flat, brush with olive oil and seasonings, top with shredded Parmesan, and bake until crispy and golden. Perfect as a side dish, healthy snack, appetizer, or when picky eaters need to eat more vegetables. Bake at 425°F for 15-20 minutes and serves 4-6 people using simple ingredients.
introYou’re going to love these crispy, cheesy smashed broccoli! They’re like the viral smashed potatoes but with broccoli.
Fresh broccoli florets get boiled until tender, smashed flat with a glass, brushed with seasoned olive oil, topped with shredded Parmesan, and baked until the cheese turns golden and the edges get crispy. The result? Soft tender broccoli with a crispy, cheesy top and a hint of spice from red pepper flakes.
These are so simple to make and way more fun than regular steamed broccoli. The smashing creates more surface area so you get crispy edges and tons of flavor in every bite. Plus they look impressive on the table even though they take just 30 minutes start to finish.
Serve these as a side dish with dinner or pile them on a platter as an appetizer. They disappear fast either way!
More Easy Vegetable Sides
- Million Dollar Mashed Potatoes
- Italian Green Beans
- Creamed Peas –
- Squash Casserole
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Broccoli Crowns – Use fresh broccoli only and separate into bite-size florets. I haven’t tried these with frozen ones, but they will be too soft when smashed.
- Olive Oil – This helps the spices stick. Substitute for melted butter or cooking spray.
- Lemon Zest – You can always add a little lemon juice to the olive oil before you brush it on.
- Garlic Powder – This is a basic seasoning but you can always just use salt and pepper. I like to add my steak seasoning for a punch of flavor!
- Red Pepper Flakes – Just a pinch adds subtle heat. Skip if you don’t like it or don’t want anything spicy.
- Parmesan Cheese – Use the shredded kind from the refrigerated section, NOT the grated powder stuff from a can. The shredded melts better and gets crispy. The thin shreds work the best! Don’t use the flakes because they can be too big to get crispy.
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How To Make Smash Broccoli
- In a large pot of boiling water, blanche broccoli florets for 3-5 minutes until fork tender but not mushy. You want them soft enough to smash but not falling apart. While broccoli boils, preheat oven to 425°F and line a baking sheet with parchment paper. Drain broccoli completely and gently pat dry.
- Place florets on the prepared baking sheet with space between them. Mix olive oil, lemon zest, salt, garlic powder, red pepper flakes, and black pepper in a small bowl.
- Use the bottom of a glass to press each floret flat. They should smash down but stay intact. Brush the oil mixture generously over each smashed floret.
- Sprinkle shredded Parmesan evenly over all the broccoli. Bake for 15-20 minutes until the cheese turns golden brown and the broccoli edges get slightly crispy. Serve warm and watch them disappear!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for 4-5 days.
Reheating: Reheat in an air fryer at 390°F for 3-5 minutes until crispy again. The air fryer brings back the crispiness way better than the microwave!
Not Freezer-Friendly: These don’t freeze well. The broccoli breaks down so they are best eaten right away for reheated within a few days.
More Broccoli Recipes
- Broccoli Dip – Cheesy vegetable dip, crowd-pleaser
- Broccoli Grape Salad – Sweet-savory with bacon, sunflower seeds
- Amish Broccoli Salad – Creamy with raisins, sunflower seeds
- Chicken Broccoli Casserole – Comforting baked with rice
Variations
- Different Cheese: Try cheddar, mozzarella, or Gruyere instead of Parmesan. Pepper Jack can give these an extra kick!
- Extra Spicy: Add more red pepper flakes or a dash of cayenne.
- Garlic Lovers: Add minced fresh garlic, or roasted garlic to the oil mixture.
- Lemon Boost: Squeeze fresh lemon juice over them right before serving.
- Add Bacon: Top with crumbled bacon before baking for extra richness.
- Ranch Style: Use ranch seasoning instead of the spice blend.
- Breadcrumb Topping: Mix panko breadcrumbs with the Parmesan for extra crunch.
Frequently Asked Questions
This recipe was only tested with fresh broccoli. Frozen florets likely won’t hold together when smashed since vegetables tend to release a bunch of water when frozen and thawed.
No! Use any clean, flat-surfaced object like a glass, measuring cup, or small pot bottom. I like to use a clear glass because I can see through it while I’m smashing.
The cheese will turn golden brown and the broccoli edges will start to crisp up. That’s when they’re perfect!
No, use shredded Parmesan from the refrigerated section. The canned grated stuff is too powdery and doesn’t melt and crisp up the same way.
You boiled it too long. It should be fork tender but still hold together. Aim for 3-5 minutes max.
They’re best fresh, but you can prep the boiled broccoli ahead and bake when ready to serve.
Yes! Use an air fryer at 390°F for 3-5 minutes to bring back the crispiness.
Recipe Tips & Tricks
- Boil broccoli just until fork tender, not mushy. Too soft and it falls apart when smashed.
- Pat broccoli dry after draining. Excess water prevents crisping.
- Use the bottom of a glass with a flat surface to smash evenly.
- Don’t skimp on the Parmesan. There’s plenty to cover the whole tray.
- Use shredded Parmesan from the refrigerated section, not grated from a can.
- Brush the seasoned oil generously so every floret gets coated.
- Space florets apart on the baking sheet so they crisp up instead of steaming.
- Reheat leftovers in the air fryer to restore crispiness.
- Serve immediately for best texture while the cheese is still hot and crispy.
This smashed broccoli recipe is crispy, cheesy, and way more fun than regular steamed broccoli! Make them for dinner tonight.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Smashed Broccoli Recipe
Ingredients
- 2 crowns broccoli cut into florets, roughly 4 cups
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Pinch red pepper flakes
- Pinch black pepper
- ½ cup shredded parmesan
Instructions
- Start by boiling a large pot of water on the stove on high heat, then add the florets and let boil for 3-5 minutes, or until the florets are fork tender.
- While the broccoli is in the water, preheat the oven to 425℉ and line your baking sheet with parchment paper.
- Drain the water completely, gently dry the broccoli and place on a parchment lined baking sheet.
- Then place the olive oil and spices in your bowl and stir well.
- Press the broccoli florets down with a glass, then brush the oil and spices on top of the broccoli, sprinkle the parmesan evenly on top, then bake for 15-20 minutes, or until the cheese has become golden and the broccoli becomes slightly crispy.
- Serve and enjoy!
Notes
- Boil broccoli just until fork tender, not mushy. Too soft and it falls apart when smashed.
- Pat broccoli dry after draining. Excess water prevents crisping.
- Use the bottom of a glass with a flat surface to smash evenly.
- Don’t skimp on the Parmesan. There’s plenty to cover the whole tray.
- Use shredded Parmesan from the refrigerated section, not grated from a can.
- Brush the seasoned oil generously so every floret gets coated.
- Space florets apart on the baking sheet so they crisp up instead of steaming.
- Reheat leftovers in the air fryer to restore crispiness.
- Serve immediately for best texture while the cheese is still hot
Nutrition
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