Description
This Crispy Smashed Broccoli recipe offers a simple and delicious way to transform broccoli into crispy, flavorful bites with garlic butter and Parmesan cheese. Boiled to tenderness, smashed flat, and oven-roasted to perfection, these broccoli florets provide a delightful combination of texture and taste, perfect as a side dish or appetizer.
Ingredients
Scale
Broccoli
- 1 large head broccoli (or 2 medium)
Garlic Butter Sauce
- 2 tablespoons butter (melted)
- 1-2 garlic cloves (finely minced)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
Toppings & Optional
- 3-4 tablespoons grated Parmesan cheese
- Lemon juice (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the broccoli.
- Boil the Broccoli: Bring a large pot or Dutch oven filled two-thirds with water to a boil. Add the whole head of broccoli with florets facing down into the boiling water. Boil for 3-5 minutes until the broccoli is bright green and tender. Carefully remove and drain thoroughly in a colander.
- Smash the Broccoli: Once cool enough to handle, cut the broccoli head into 1 to 2-inch florets. Pat the florets dry with paper towels to remove excess water. Arrange them in a single layer on a parchment-lined baking sheet, spacing at least 1 inch apart. Use the bottom of a flat glass or jar to gently smash each floret until it is ¼ to ½ inch thick. Thinner smashing results in crispier pieces but avoid breaking them into small fragments.
- Make the Garlic Butter Sauce: In a small bowl, whisk together the melted butter, finely minced garlic, salt, and black pepper until well combined.
- Brush and Cheese: Generously brush the garlic butter sauce over each smashed broccoli floret. Sprinkle the grated Parmesan cheese evenly over the florets for a savory crust.
- Bake the Broccoli: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the broccoli edges turn crispy and the Parmesan cheese turns golden brown.
- Serve: Remove from oven and optionally squeeze fresh lemon juice over the broccoli for a light citrus finish. Add more grated Parmesan if desired. Serve hot and enjoy your crispy smashed broccoli!
Notes
- Ensure broccoli florets are patted very dry before smashing to achieve maximum crispiness.
- Smashed florets thinner than ¼ inch may break apart during baking.
- Lemon juice is optional but adds a fresh brightness that complements the rich garlic butter and cheese.
- Use a flat-bottomed glass or jar for even smashing across each floret.
- This recipe is best enjoyed fresh but can be reheated briefly in the oven to retain crispness.
