Crispy Smashed Broccoli Parmesan with Lemon and Garlic

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 broccoli makes a great side option for these Smash Burger Tacos or Pizza Boats!

A close up shot of smashed broccoli parmesan on a sheet pan with a spatula lifting up a broccoli piece.

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 easy smashed version is a great way to change it up.

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.

This smashed broccoli is 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.

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.

This is the perfect side dish for serving with roasted or grilled chicken and potatoes or rice for a complete, balanced meal.

Ingredients for smashed broccoli parmesan like broccoli, parmesan cheese, olive oil, lemon juice and garlic laid out on a countertop with labels.

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!

  • Broccoli florets
  • Parmesan cheese
  • Fresh lemon juice
  • Extra virgin olive oil
  • Fresh garlic
  • Salt and black pepper

Step-by-step directions

  1. Preheat oven to 400 degrees.
  2. 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! If you have a steamer basket, use it to prevent the broccoli from getting too mushy.
Side by side images of broccoli being blanched in ice water and then broccoli in a bowl with garlic, parmesan cheese, spices and olive oil.
  1. 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.
  2. Add the broccoli florets to a large bowl and toss gently with olive oil, minced garlic, lemon juice, salt, and pepper.
  3. Line a baking sheet pan with parchment paper or a silicone baking mat (these are the best), and arrange broccoli on the pan in an even layer.
Side by side images of broccoli being smashed with a clear glass on a sheet pan.
  1. Use a thick cup with a flat bottom or bottom of a mason jar 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!
  2. 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.
  3. 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).
  • 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.
  • Use this same exact recipe and method for smashed brussels sprouts!
  • Add lemon zest for a punchier lemon flavor.

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Easy Dump and Bake Meatball Casserole

A close up shot of smashed broccoli parmesan on a sheet pan with a spatula lifting up a broccoli piece.

Crispy Smashed Broccoli Parmesan with Lemon and Garlic

Smashed broccoli tossed in parmesan cheese, lemon juice and garlic and then baked to crispy perfection.
5 from 1 vote
Print Pin Rate
Course: dinner, Side Dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 148kcal

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.

Nutrition

Calories: 148kcal | Carbohydrates: 8g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 812mg | Potassium: 324mg | Fiber: 3g | Sugar: 2g | Vitamin A: 668IU | Vitamin C: 89mg | Calcium: 197mg | Iron: 1mg

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2 Responses

  1. 5 stars
    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!

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?