Crispy Smashed Broccoli Recipe
User Reviews
5
Crispy Smashed Broccoli Recipe
Description
The Crispy Smashed Broccoli Recipe uses boiled broccoli which is then smashed to a thin layer and baked at high heat. The broccoli florets are first boiled until bright green and tender, drained, and dried thoroughly to avoid sogginess. After smashing each floret to about 1/4 to 1/2 inch thick, they’re brushed with a mixture of melted butter, minced garlic, salt, and pepper before a generous sprinkle of grated Parmesan cheese is added on top. Roasting at 425℉ crisps the edges of the broccoli while keeping the inside tender.
This technique delivers a combination of textures — crispy, golden edges with a soft interior — and a rich, savory flavor from the garlic butter and Parmesan. The optional addition of lemon juice brightens the dish and complements the savory notes, making it appealing as a side vegetable or a flavorful snack.
The recipe can be adapted to an air fryer by preheating it to 380℉ and cooking the smashed broccoli in a single layer for 9-10 minutes until crispy. This method provides an alternative way to achieve a similar crispy texture without using the oven.
Removing excess water from the florets before smashing and roasting is important to ensure crispiness. The thickness of the smashed broccoli affects the texture; thinner pieces become crisper but may break apart more easily. The recipe offers flexibility depending on the desired final texture.
Ingredients
- 1 broccoli or 2 medium, large head
- 2 Tbsp. butter melted
- 1-2 garlic finely minced, cloves
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- 3-4 Tbsp. Parmesan Cheese grated
- lemon juice optional
Instructions
- Preheat oven to 425℉.
- Bring a large pot or Dutch oven filled ⅔ of the way with water to a boil. Add head of broccoli to the boiling water, florets facing down, and boil for 3-5 minutes, or until broccoli is bright green and tender. Carefully remove the head of broccoli from the pot and let drain completely in a colander in the sink.
- Once broccoli has cooled to the touch, cut off the florets into 1 to 2-inch pieces. Dab thoroughly with a paper towel to remove any excess water. Place the florets in a single layer on a parchment paper lined baking sheet. Make sure there is at least 1 inch of space between each floret. Smash each broccoli floret with the bottom of a flat glass or jar until they are no more than ¼ to ½-inch thick. (Closer to ¼” will give you crispier sprouts, but thinner than that and you risk them breaking apart into pieces!)
- Whisk together butter, garlic, salt, and black pepper in a small bowl. Brush garlic butter over the florets and sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 18-20 minutes, or until the broccoli begins to get crispy and the cheese has browned slightly. Serve with a squeeze of lemon juice and additional grated Parmesan cheese. Enjoy!
Notes
- Carefully dry broccoli florets after boiling to achieve crispier texture when roasting.
- Smashed florets about 1/4 to 1/2 inch thick balance crispiness and structural integrity.
- For quicker cooking, try using an air fryer at 380℉ for 9-10 minutes.
- Lemon juice can be added after roasting to add brightness and balance richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 465mg | 19% |
| Potassium | 28mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 137mg | 14% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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