RecipeSmashed Broccoli Parmesan

Nutrition Facts
Amount per Serving
  • Calories: 80
  • Protein: 7 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 2 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 10 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 3 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 340 mg

Say “cheese!” your Thanksgiving 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. 

  • Recipe 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.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 8 cups medium-large broccoli florets
  • • ½ cup grated Parmesan, or more as needed

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.

Serve with Tahini Dressing on the side or lightly drizzle on top!

No cheese? No problem! Try my Addictive Charred Broccoli!