Crispy Smashed Broccoli with Parmesan You’ll Want to Make Tonight
This Crispy Smashed Broccoli with Parmesan is a mouthwatering delight, transforming ordinary broccoli into crispy, cheesy bites.
Equipment
- Baking sheet
- Parchment paper
- steamer basket
- bowl
Ingredients
For the Broccoli
- 1 head Broccoli Florets Fresh florets yield the best results; frozen can be a time-saver when needed.
For the Flavor Mixture
- 2 tablespoons Extra Virgin Olive Oil Enhances richness and depth; choose a high-quality oil for optimal flavor.
- 1 teaspoon Lemon Zest Brightens the dish and complements the nuttiness of the Parmesan.
- 1 teaspoon Garlic Powder Adds savory notes that beautifully enhance the flavor of the broccoli.
- 1/2 teaspoon Freshly Ground Black Pepper Introduces a touch of heat; adjust to suit your taste preference.
- 1/2 teaspoon Salt Essential for drawing out flavors and enhancing the dish.
For the Topping
- 1 cup Shredded Parmesan Cheese Creates a golden, crispy topping; freshly shredded is preferred for the best result.
Instructions
How to Make Crispy Smashed Broccoli with Parmesan
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Fill a pot with water and bring it to a boil. Place your broccoli florets in a steamer basket over the boiling water, cover, and steam for about 5-7 minutes.
- Transfer the steamed broccoli to the prepared baking sheet and smash each floret to create a flat surface.
- Whisk together olive oil, lemon zest, garlic powder, black pepper, and salt. Brush this mixture over each smashed floret.
- Evenly sprinkle the shredded Parmesan cheese over the smashed broccoli.
- Bake the broccoli for 15-20 minutes, until cheese is bubbly and golden brown.
Notes
For optional flavor, drizzle with balsamic reduction before serving. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.