These Crispy Smashed Broccoli with Parmesan disappeared so fast at dinner last night even the veggie haters went back for seconds!
I’m always trying to find new ways to make broccoli exciting because my family just tolerates greens most of the time. This smashed broccoli recipe is a total game changer. Smashing the florets creates all these crispy edges and gives the Parmesan a huge surface to stick to and get extra crunchy. It’s like broccoli chips but way better.
I made it last night as a side and it honestly vanished before the chicken and potatoes. Super easy and it works with both fresh and frozen broccoli.
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Ingredients
300g broccoli florets (fresh or frozen)
50ml extra virgin olive oil
50g shredded Parmesan cheese (grated mozzarella works too)
- Spice Blend:
1 tsp garlic powder
1 tsp oregano
1 tsp paprika
½ tsp cumin
½ tsp freshly ground black pepper
¼ tsp salt
Directions
- Boil the broccoli: If using fresh, cook the florets in salted boiling water for 10-15 minutes until tender but not falling apart. Frozen only needs 3-4 minutes. Drain well and let them steam dry completely on a kitchen towel this step is crucial for maximum crispiness.
- Prep the tray: Line a baking sheet with parchment paper. Drizzle little spots of olive oil where you’ll place the broccoli, then sprinkle a bit of the spice blend and Parmesan on each spot.
- Smash time: Place a floret on each cheesy spot and press down firmly with the bottom of a heavy glass or mug until it’s flattened. Sprinkle the remaining spices and a good amount of extra Parmesan on top.
- Bake: Pop them in the oven at 365°F (185°C) for 20-30 minutes until the edges are deep golden and super crispy. (Air fryer at the same temp for 15-18 minutes works great too.)
Serve them straight from the oven while they’re hot and crunchy!
- Don’t skip drying the broccoli really well after boiling wet broccoli = steamed instead of crispy.
- I used a mix of shredded Parmesan and a little mozzarella on top for extra cheesiness.
- The spice blend is really good, but you can easily customize it. Next time I might add some chili flakes for heat.
- Works amazingly as a snack too I caught my kids eating the leftovers cold from the fridge.
- Super forgiving recipe. I’ve made it with both fresh and frozen and both turned out excellent.