Crispy Smashed Broccoli with Parmesan and Lemon
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A delicious and healthy side dish where broccoli florets are boiled until tender, smashed thin, and roasted until crispy with a savory parmesan crust.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 425°F (220 °C) (220°C (425 °F)). Line a large baking sheet with parchment paper.
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.
Drain the broccoli thoroughly and pat dry with a clean kitchen towel or paper towels to remove excess moisture.
Place the broccoli florets on the prepared baking sheet, leaving space between each piece.
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.
Drizzle the olive oil over the smashed broccoli. Sprinkle evenly with garlic powder, salt, pepper, and the grated parmesan cheese.
Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and the cheese is golden brown.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 156
- Protein
- 8 g
- Carbs
- 9 g
- Fat
- 11 g
- Fiber
- 3 g
Where the calories come from
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