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Cheesy Smashed Broccoli Recipe

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4.9 from 112 reviews

Cheesy Smashed Broccoli is a flavorful roasted vegetable dish where broccoli florets are roasted until tender, smashed to create a fun texture, topped with grated Parmesan cheese, and baked until golden and melty. Enhanced with garlic, onion powder, and a hint of fresh lemon juice, this easy-to-make side is perfect for adding a cheesy, crispy twist to your vegetable repertoire.

Ingredients

Units Scale

Broccoli

  • 1 bunch of broccoli (about 1 1/2 pounds) or 16 ounces broccoli florets

Seasonings & Oil

  • 1 1/2 tablespoons extra-virgin olive oil
  • Scant 1/2 teaspoon fine salt, more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional, for a kick)
  • Freshly ground black pepper, to taste
  • 1 to 2 teaspoons fresh lemon juice, to taste

Cheese

  • 2 ounces (3/4 cup) finely grated Parmesan cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit and position a rack in the middle. Line a large, rimmed baking sheet with parchment paper to prevent sticking, which is key to this recipe’s success.
  2. Prepare the Broccoli: Trim the broccoli stalk and cut the broccoli into florets about 2 to 3 inches wide and 1 inch thick or less, including some stem pieces. Halve any overly large florets to ensure even cooking.
  3. Season the Broccoli: Place the broccoli florets on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt, garlic powder, and onion powder. Toss well to evenly coat the broccoli, adding a little more oil if needed. Spread them out evenly on the pan.
  4. Roast Until Tender: Roast the broccoli for 18 to 21 minutes, until the stems can be easily pierced with a fork and the broccoli is tender.
  5. Smash the Broccoli: Remove the baking sheet from the oven and set it on a stable, heat-safe surface. Using a sturdy, flat-bottomed jar or glass, carefully smash each broccoli floret until the stems splay out. Slide the jar forward to release each piece.
  6. Top with Cheese and Spices: Arrange the smashed broccoli evenly on the pan again. Sprinkle the grated Parmesan cheese over each floret, concentrating the cheese in the center. If desired, sprinkle red pepper flakes and freshly ground black pepper on top.
  7. Bake to Melt Cheese: Return the baking sheet to the oven and bake for another 5 to 7 minutes until the cheese melts and begins to turn golden and crispy on the edges.
  8. Finish and Serve: Drizzle fresh lemon juice over the warm broccoli and serve promptly for best texture. Leftovers can be refrigerated for up to 4 days but will lose some crispness over time.

Notes

  • Using parchment paper is essential to prevent cheese from sticking to the pan during baking.
  • Adjust the amount of red pepper flakes depending on your preference for spice.
  • For easier smashing, ensure florets are of similar size and sufficiently roasted to become tender.
  • Leftover smashed broccoli can be reheated but will soften and lose its crisp texture.
  • This recipe works well as a side dish or a tasty vegetarian appetizer.

Find it online: https://queenrecipe.com/cheesy-smashed-broccoli-recipe/