This crispy smashed broccoli parmesan is an absolutely amazing variation of traditional roasted broccoli. It’s super easy to make and packed with flavor. This is going to be your new favorite way to make broccoli- it’s so good that you’ll seriously want to eat the entire pan.
This post may contain affiliate links.
About this smashed broccoli recipe
If you’re like me, you’re always looking for ways to make veggies differently or more exciting. I love a classic roasted broccoli recipe, but this simple recipe version is a great way to change up your side dishes.
You know when you make parmesan roasted broccoli and you get those small, crispy, super flavorful pieces? Those are my favorite part, and this recipe is basically a big pan of that exact vibe.
The smashed broccoli florets get perfectly crispy and has a better shape and surface area to hold onto the lemon, garlic and parmesan flavors. You only need five ingredients plus salt and pepper to make it happen.
If you’re a broccoli lover like me, you’ll love these! And if you’re not, this might change your mind- it’s seriously going to be your new favorite broccoli recipe.
Plus, it’s fun to make! This is a great recipe to get your whole family involved with because they’ll love taking turns smashing each piece. You can even dip the broccoli in your favorite sauces.
This crispy smashed broccoli recipe is the perfect side dish for serving with roasted or grilled chicken and potatoes or rice for a complete, balanced meal.
Ingredients
The best part about this recipe is that it only needs a few simple ingredients with nothing fancy! I prefer to use shredded parmesan cheese because I love the way it melts and crisps up!
- Fresh broccoli florets
- Parmesan cheese
- Fresh lemon juice
- Extra virgin olive oil
- Fresh garlic (or sub garlic powder)
- Salt and black pepper
Smashed Broccoli Step-by-step Instructions
- Preheat oven to 400 degrees.
- Bring a large pot of water to a boil and boil broccoli for about 3 minutes. Be careful to not over-boil or broccoli may become a little mushy! If you have a steamer basket, use it to prevent the broccoli from getting too mushy.
- Remove the broccoli from the boiling water and place in an a large ice bath or run under cold water. Drain the water and then remove excess water with paper towels or a kitchen towel.
- Add the broccoli florets to a large bowl and toss gently with olive oil, minced garlic, lemon juice, salt, and pepper.
- Line a large rimmed baking sheet pan with parchment paper or a silicone baking mat (these are the best), and arrange broccoli on the pan in a single layer.
- Use the bottom of a glass or bottom of a mason jar to smash the broccoli until it’s thin and flat. *If using glass, do this very carefully so that you don’t break the glass in your hand, or use plastic to be safer!
- Add a final sprinkle of freshly grated parmesan cheese to each piece of broccoli and bake for about 15 minutes until broccoli is golden brown and crispy. If you want even crispier broccoli, broil on low for 1-2 additional minutes. You may need a couple extra minutes of baking time depending on the size of your florets.
- Enjoy right away and store leftovers in an airtight container for up to 5 days.
Variations
- Drizzle with balsamic vinegar glaze (Nonne Pias is my favorite).
- Use this recipe to make smashed potatoes or smashed brussels sprouts.
- Serve it with any protein and your favorite grain for a super easy grain bowl.
- Sprinkle red pepper flakes or drizzle with hot sauce for a spicy kick.
- Add a fresh squeeze of lemon juice and lemon zest at the end for a punchier lemon flavor.
Storage
To store leftovers of this broccoli dish, keep in an airtight container for up to 5 days. To reheat, heat in the microwave, air fryer or in the oven.
You’ll Also Love:
Crispy Smashed Broccoli Parmesan with Lemon and Garlic
Ingredients
- 4 cups broccoli florets
- 1/2 cup parmesan cheese shredded
- 2 tbsp olive oil
- 2 cloves garlic finely minced
- 1/2 lemon juiced
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 degrees.
- Bring a medium sized pot of water to a boil and boil broccoli for about 3 minutes. Be careful to not over-boil or broccoli may become a little mushy!
- Remove the broccoli from water and place in an ice bath or run under cold water.
- Add the broccoli florets to a large bowl and toss gently with olive oil, minced garlic, lemon juice, salt, and pepper.
- Line a sheet pan with parchment paper or a silicone baking mat, and arrange broccoli on the pan in an even layer.
- Use a thick cup or bowl with a flat bottom to "smash" each piece of broccoli until it's thin and flat. *If using glass, do this very carefully so that you don't break the glass in your hand, or use plastic to be safer!
- Add a final sprinkle of parmesan cheese to each piece of broccoli and bake for about 15 minutes until broccoli is browned and crispy. If you want even crispier broccoli, broil on low for 1-2 additional minutes.
2 Responses
Absolutely favorite recipe 😋 😍 🙌 I follow a gluten free diet and with a few variations I make a chopped broccoli pizza with a parmesan cheese crust. Delicious! Plus I made it the air fryer- Amazing. Thanks for the recipe – you have locked me in as a fan!
Yay! That sounds amazing