Smashed Broccoli Recipe
Smashed Broccoli boiled, flattened, topped with Parmesan, and baked until crispy. Fun way to eat veggies!
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Servings: 6
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
Serving: 1 | Calories: 76kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 522mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 0.1mg
