Crispy Smashed Broccoli with Parmesan and Lemon

Ingredients

• 1 lb broccoli florets (cut into medium-sized pieces)
• 2 tbsp extra virgin olive oil
• 0.5 cup parmesan cheese (finely grated)
• 1 tsp garlic powder
• salt (to taste)
• black pepper (to taste)
• 1 tbsp lemon juice (freshly squeezed for finishing)

Steps

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. 2

   Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-5 minutes until they are fork-tender but not mushy.

3. 3

   Drain the broccoli thoroughly and pat dry with a clean kitchen towel or paper towels to remove excess moisture.

4. 4

   Place the broccoli florets on the prepared baking sheet, leaving space between each piece.

5. 5

   Use the bottom of a flat glass or a heavy measuring cup to gently press down on each floret until it is flattened (smashed) to about 1/4-inch thickness.

6. 6

   Drizzle the olive oil over the smashed broccoli. Sprinkle evenly with garlic powder, salt, pepper, and the grated parmesan cheese.

7. 7

   Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and the cheese is golden brown.

8. 8

   Remove from the oven and immediately drizzle with fresh lemon juice before serving.

Notes

For extra crispiness, ensure the broccoli is as dry as possible before smashing. You can also add red pepper flakes for a bit of heat.

Nutrition per serving

• side dish
• vegetable
• vegetarian
• low carb
• keto
• roasted
• healthy