Smashed Broccoli Parmesan
Say “cheese!” your dinner table will be all smiles after devouring this side.
While broccoli may not always steal the spotlight, when smashed, covered with parm and roasted until golden perfection, it is sure to be a crowd-pleaser.
Its crispy edges are truly unparalleled as each floret is encrusted in a crispy cheese coating. Cheesin’ is pleasing, and this Smashed Parmesan Broccoli is simply irresistible… especially when served with my Tahini Dressing on the side or lightly drizzle on top!
No cheese? No problem! Try my Addictive Charred Broccoli!
Smashed Broccoli Parmesan
Say “cheese!” your dinner table will be all smiles after devouring this side.
Ingredients
- 8 cups medium-large broccoli florets
- ½ cup grated Parmesan, or more as needed
Instructions
- Preheat oven 400ºF. Line a baking sheet with parchment paper and set aside.
- To blanch broccoli, add florets to boiling water and cook until soft yet firm, 5 minutes only (longer than 5 minutes will leave them too mushy). Drain in a colander and let cool/dry.
- Position the broccoli florets in a single layer on the lined baking sheet. Smash each one using a plastic cup (not a glass!) and flatten as best as you can. Take a layer of paper towels or a clean kitchen cloth and press down on each floret to remove as much water out as possible.
- Mist the tops with oil spray and generously sprinkle on the grated parm— some will fall on the parchment paper and get extra crispy in the oven. It’s delicious! Sprinkle on kosher salt, some light garlic powder, and optional ground black pepper if you’d like.
- Place in oven for 20 to 25 minutes. You want the broccoli slightly burnt and crispy, as well as the parm.
Notes
• For a crispier result, pat the smashed broccoli with a paper towel or a clean cloth to remove any extra moisture. The drier the broccoli, the crispier and crunchier the effect.
• When generously sprinkling Parmesan over the entire dish, some Parmesan will inevitably land on the baking sheet— that is A-OK and even recommended. The cheese melts and hardens, creating an almost chip-like texture that attaches itself to the broccoli for a totally mouthwatering bite.
• For safety reasons, I suggest using a plastic glass, or ceramic mug to smash the broccoli. If you press too hard with a glass cup, it may shatter.
Nutrition Information per serving
Calories: 80Carbohydrates: 9gProtein: 7gTotal Fat: 3.5g— Unsaturated Fat: 2g— Saturated Fat: 1.5gCholesterol: 10mgSodium: 220mgPotassium: 480mgFiber: 3gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin A: 4357IUVitamin C: 132mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Could I use frozen broccoli for this recipe?
Hi CB! Great question, and potentially an excellent shortcut. The short answer: Yes you can use frozen broccoli. We haven’t tested it out, but it should work with a few small tweaks:Thaw frozen broccoli completely on the counter or in the microwave and pat it very dry so it doesn’t get soggy. Skip the steaming step, of course. The frozen broccoli is already partially cooked. And you may want to roast it a bit longer (about 5–10 extra minutes) to get that golden, crispy finish. Just keep an eye on the oven. Hope you love this one. Let us know how it turns out! — Eliza (Team Joy)
Thank you for this recipe. What dip do you suggest?
Hi Nada, Try Joy’s Tahini dressing recipe. It’s the perfect dipping sauce! — Eliza (Team Joy)