Smashed Broccoli with Parmesan

This roasted smashed broccoli is full of flavor from parmesan cheese, lemon, and garlic. It's the best way to enjoy veggies as a snack or appetizer!

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings 1-cup servings

Calories 207kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.
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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.

Nutrition