Learn how to make smashed broccoli “chips” with crispy parmesan cheese and a seasoning blend of olive oil, lemon zest, and garlic powder. This easy roasted broccoli recipe is made in the oven and makes the best snack, appetizer, or side dish!
Over the summer, smashed vegetables that have been cooked and flattened before being roasted kept showing up in my Instagram feed. As a veggie enthusiast, I knew I had to experiment.
While smashed potatoes are probably the most popular variation of this trend, I wanted to give a less beloved vegetable a try! That’s when I decided to try my hand at smashed broccoli. And boy am I glad I did.
This easy recipe is seriously addicting. I almost ate the whole pan in one sitting but decided to let my husband Will try some. I’m nice like that! But seriously, you’re going to want to make it ASAP. The texture of the broccoli is perfect — tender but not mushy and a little crispy on the outside — and the seasonings are on point. Enjoy!
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Ingredients and Substitutions
- Broccoli: Use fresh broccoli for best results. However, you can make smashed broccoli from frozen florets too. If you want to do this, I highly recommend using a vegetable steamer basket instead of boiling the broccoli (you’ll see I give tips for both methods in the recipe card) and not overcooking the florets. Any excess moisture will make the broccoli less crispy than it could be.
- Extra virgin olive oil: Sub avocado oil if that’s what you have.
- Lemon zest: If you don’t have a lemon on hand, use lemon pepper if you have it in place of black pepper. Or just omit it.
- Garlic powder: I recommend powder over fresh garlic so it doesn’t burn.
- Salt and pepper
- Parmesan cheese: Use pre-shredded parmesan or freshly grated parmesan. You can use other cheeses that melt well, such as mozzarella, but parmesan in particular has the ability to get crispier than most cheeses. If you need the recipe to be strictly vegetarian, look for a parmesan cheese labeled as such like Whole Foods 365 brand.
Instructions
The full recipe card for smashed broccoli is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Steam the broccoli using a vegetable steamer basket until tender but not overcooked.
Line a baking sheet with parchment paper. Brush the parchment with some of the olive oil mixture. Place each floret on the parchment, then smash them with the bottom of a glass until flattened.
Brush each smashed floret with the rest of the olive oil mixture. Sprinkle with parmesan cheese.
Bake until the cheese is crispy and the broccoli is crispy on the outside and tender on the inside.
Expert Tips on Steaming
In order to make crispy smashed broccoli, you want to make sure the broccoli is not holding onto too much excess moisture. I recommend using fresh broccoli and cooking it in a vegetable steamer basket so it’s not directly submerged in water.
However, if you don’t have a steamer, you can still make this recipe. Use a fine mesh strainer in lieu of a steamer, following the same method you would if you have a steamer. Alternatively, you can roll up 3 balls of aluminum foil and place them in the pot. Then, put the broccoli on a heat-safe plate and place the plate on top of the balls to act like a makeshift basket.
If boiling broccoli is your only option, go for it but cut the cook time down to 3 to 4 minutes so it doesn’t overcook. Drain well and pat dry. You can also microwave the broccoli or cook it in a covered skillet with water instead of boiling in a pot. Just remember not to cook it for too long and to dry it well before continuing with the recipe.
Storage and Reheating
Smashed broccoli is at its crispiest immediately after baking, so I like to enjoy it right away. However, you can keep it in the fridge in an airtight container for 2 to 3 days. Reheat in a skillet with a little oil or in the oven on a lined baking sheet at 400 degrees F for 5 to 10 minutes until warm.
Serving
Serve these broccoli “crisps” as a snack or appetizer! They also make a great side dish. You can even toss them over pasta or add them to grain bowls and salads.
More Broccoli Recipes
- Sheet Pan Gnocchi with Feta, Broccoli, and Herb Sauce
- Broccoli and Stilton Cheese Soup
- Creamy Asparagus Broccoli Pasta
- BBQ Marinated Tofu Sheet Pan Meal
📖 Recipe
Smashed Broccoli with Parmesan
Ingredients
- 3 cups broccoli florets - from about 2 small crowns; can use fresh or frozen – see instructions for tips
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- ⅓ cup shredded parmesan cheese
Instructions
- Preheat the oven to 425 degrees F/218 degrees C. Line a baking sheet with parchment paper and set aside.
- Fill a large pot with a couple inches of water. Bring to a boil.
- While the water is boiling, prepare the broccoli and other ingredients. In a measuring cup or bowl, whisk together the olive oil, lemon zest, garlic powder, pepper, and salt.
- Place a steamer basket into the pot over the boiling water. Put the broccoli florets in the basket, cover, and cook for 5 to 7 minutes. Check the broccoli to see if it's fork-tender at 5 minutes. Do not overcook. You want a fork to be able to glide through the florets, but they should not be so cooked that they fall apart into mush. Remove the basket from the pot. See notes for alternative ways to cook the broccoli. Also, if using frozen broccoli, decrease cook time and check for doneness sooner than 5 minutes. Frozen broccoli is often pre-blanched and may not take as long to cook. It may also retain more water than fresh, so using fresh broccoli will get you the best results (aka the crispiest broccoli).
- Brush a layer of the olive oil mixture onto the parchment paper on the baking sheet.
- Transfer the steamed broccoli to the parchment and spread out in a single layer. Using the back of a glass, smash each floret until flattened.
- Brush the rest of the olive oil mixture on top of each floret. Sprinkle each one with parmesan cheese.
- Bake until the cheese is crispy and the broccoli is crispy on the outside but remains tender on the inside, about 15 to 20 minutes.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Alternative steaming methods: Steaming is the best option because it does not submerge the broccoli directly in water. When the broccoli holds onto excess moisture, it gets less crispy in the oven. However, if you don’t have a steamer basket, there are still ways to avoid excess moisture. First, consider using a fine mesh strainer as replacement for the basket. Second, you can boil the broccoli in a pot of water or in a shallow skillet submerged in water, but you should cut the cooking time to 3 to 4 minutes. Drain well and pat dry. This will help you avoid overcooking and remove as much as water as possible
- Leftovers and reheating: Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. To reheat, place in a skillet with a little olive oil over medium heat and cook for 5 to 8 minutes until warmed through. The broccoli will naturally lose some of its crispiness when refrigerated, but you can also reheat it in the oven to get some of it back if desired. Place on a lined baking sheet and reheat at 400 degrees F for 5 to 10 minutes.
Chris
Just, absolutely awesome! Easy, quick and delicious
Lizzie Streit, MS, RDN
Yay! So glad you enjoyed it, Chris!
SAMANTHA HANSEN
This recipe is FIRE! My 9 month old demolishes this broccoli and I and so happy.
Only question, How can i modify this for green beans?
Lizzie Streit, MS, RDN
Hi Samantha, I’m so so glad your kiddo likes this recipe! I actually have a recipe for cheesy green beans that’s pretty similar in my cookbook. Here’s a link to the book if you’re interested: https://amzn.to/3VN201q. And here’s a recap of how to make them: Preheat the oven to 400 degrees F. Arrange raw green beans on a lined baking sheet. Drizzle with oil. Bake for 15 to 20 minutes, then push together and sprinkle with mozzarella and parmesan. Turn the oven to the broiler setting. Pop the green beans back in the oven, and broil for 2 to 3 minutes.
Kristina Delano
totally yummy. I did add some shredded motzerella too.
Lizzie Streit, MS, RDN
Hi Kristina, I’m so glad you enjoyed the recipe! I bet the shredded mozzarella was a delicious addition!
Beth
Delicious. Mine weren’t exactly crispy, so maybe I’ll add another 5-10 minutes in the oven. Thanks Lizzie for another wonderful and easy to follow recipe,
Lizzie Streit, MS, RDN
So glad to hear you enjoyed the recipe!