Crispy Smashed Broccoli Parmesan (Print Version)
# Ingredients:
01 -
3 cups broccoli florets (from about 2 small crowns)
02 -
3 tablespoons extra virgin olive oil
03 -
1 tablespoon lemon zest
04 -
1 teaspoon garlic powder
05 -
½ teaspoon freshly ground black pepper
06 -
¼ teaspoon salt
07 -
⅓ cup shredded parmesan cheese
# Instructions:
01 -
Heat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
02 -
Fill a large pot with a couple inches of water and bring it to a boil.
03 -
While waiting for the water to boil, grab a small bowl and mix together the olive oil, lemon zest, garlic powder, pepper, and salt.
04 -
Place a steamer basket in the pot over the boiling water. Add the broccoli florets, cover, and cook for 5-7 minutes until fork-tender but not mushy. Fresh broccoli works best, but if using frozen, check for doneness earlier.
05 -
Brush some of your seasoning mixture onto the parchment paper.
06 -
Arrange the steamed broccoli in a single layer on the baking sheet. Use the bottom of a drinking glass to gently smash each floret until flattened.
07 -
Brush the remaining olive oil mixture over the smashed florets and sprinkle each with parmesan cheese.
08 -
Bake for 15-20 minutes until the cheese is golden and the broccoli edges are crispy while the centers remain tender.
# Notes:
01 -
This roasted smashed broccoli makes a delicious snack or side dish with crispy edges and tender centers.
02 -
You can use fresh or frozen broccoli, but fresh will give you crispier results.
03 -
If you don't have a steamer basket, you can use a fine mesh strainer or boil the broccoli briefly for 3-4 minutes, then pat dry.
04 -
Leftovers keep in the fridge for 2-3 days and can be reheated in a skillet with olive oil or in the oven.