Super tender bite-sized pieces of broccoli topped with parmesan cheese and lots of seasoning makes this easy smashed broccoli recipe a keeper!
Why this recipe works
Smashed broccoli is a fun way to put greens on the table aside from the everyday roasted veggie. Much like smashed cauliflower, the exterior lightly crisps up while the interior remains tender. Add a sprinkle of parmesan cheese as well as a simple mix of flavorful seasonings for a fresh take on broccoli!
When I say making smashed broccoli is easy, I mean it. You start by boiling them just until fork tender, you don’t want them too soft – we’re not trying to mash them. Then press them down, season, and bake. That’s it! Get creative and season them however you’d like, you can even sprinkle them with shredded cheese if that’s your fancy. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BROCCOLI – To cut a broccoli crown into florets, place the crown on a cutting board with the stem facing up and trim off the thick center stem. Holding the crown steady, make small cuts around the base of the florets to separate them, using your hands to gently pull them apart.
SEASONING – Garlic powder, onion powder, paprika, salt, and parmesan cheese lend just the right amount of flavor. You can substitute with your favorite seasoning blend here, there are no rules. Like your veggies with a little spice? Try Cajun seasoning instead or sprinkle with a dash of red pepper flakes.
How to Make Smashed Broccoli
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Cut broccoli into large florets, then cut florets in half so that each piece has a flat side.
- Bring a pan of water to a boil over medium-high heat. Drop broccoli in and allow it to begin boiling again, then cook for 3-4 minutes, just enough to make them fork tender. You don’t want them too soft.
- Drain the broccoli then lay on paper towels to allow any excess liquid to be absorbed.
- Meanwhile, line a baking sheet with parchment paper. Place each floret, flat side down, onto the parchment. Use the flat bottom of a drinking glass to “smash” each floret.
- Combine garlic powder, onion powder, paprika, and salt. Sprinkle onto florets.
- Sprinkle each floret with grated parmesan cheese.
- Bake for 15-20 minutes.
Frequently Asked Questions & Expert Tips
We found that using the bottom of a drinking glass was easiest to smash with. It’s important that you don’t overcook the broccoli when boiling. If the florets are too tender then they’ll end up “smushed” not “smashed”. You want them tender enough to pierce, that’s how you’ll know they’re ready to be smashed and baked.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Smashed broccoli is best reheated in a 350F oven until warmed through. You can also warm them in an air-fryer using the reheat function. Both ways will help crisp them back up!
Serving Suggestions
Serve smashed broccoli as a side dish to just about any main course, or pair it with a dipping sauce such as yum yum sauce or ranch and serve as an appetizer. Optionally garnish with a squeeze of fresh lemon juice and enjoy.
If you prefer your broccoli to be crispier, you can pop them under the broiler for a minute or two – but keep an eye on them so they don’t burn!
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Smashed Broccoli
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound broccoli crown
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons salt
- ½ cup grated parmesan cheese
Things You’ll Need
- Stockpot or large saucepan
Before You Begin
- To cut a broccoli crown into florets, place the crown on a cutting board with the stem facing up and trim off the thick center stem. Holding the crown steady, make small cuts around the base of the florets to separate them, using your hands to gently pull them apart.
- We found that using the bottom of a drinking glass was easiest to smash with. It’s important that you don’t overcook the broccoli when boiling. If the florets are too tender then they’ll end up “smushed” not “smashed”. You want them tender enough to pierce, that’s how you’ll know they’re ready to be smashed and baked.
Instructions
- Preheat oven to 400 F.
- Cut broccoli into large florets, then cut florets in half so that each piece has a flat side.
- Bring a pan of water to a boil over medium-high heat. Drop broccoli in and allow it to begin boiling again, then cook for 3-4 minutes, just enough to make them fork tender. You don’t want them too soft.
- Drain the broccoli then lay on paper towels to allow any excess liquid to be absorbed.
- Meanwhile line a baking pan with parchment paper. Place each floret, flat side down, onto the parchment. Use the flat bottom of a drinking glass to “smash” each floret.
- Combine garlic powder, onion powder, paprika, and salt. Sprinkle onto florets.
- Sprinkle each floret with grated parmesan cheese.
- Bake for 15-20 minutes.
Expert Tips & FAQs
- If you prefer your broccoli to be crispier, you can pop them under the broiler for a minute or two – but keep an eye on them so they don’t burn!
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Smashed broccoli is best reheated in a 350F oven until warmed through. You can also warm them in an air-fryer using the reheat function. Both ways will help crisp them back up!
Nutrition
Chef Antoine Davis
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