This zesty, cheesy side dish keeps dinner interesting, no matter what you pair it with.
Don’t fall for the childhood stereotype that broccoli is bad or boring. With a boil, smash, season, and bake, broccoli becomes tender on the inside and crispy on the outside—packed with flavor! This simple yet decadent veggie dish has become one of my favorites to pair with hearty mains like steak and potatoes, turkey and gravy, or burgers. But you can also use these flavorful florets as a topping for almost any salad.
My favorite aspect of this dish is how customizable it is. For instance, the garnishes of spicy red pepper flakes and tangy lemon juice are totally optional. So if you have some picky eaters in your family, you can keep it simple and savory with the Parmesan. Or if you’re like me and you enjoy kicking it up a notch, then add as much of those optional toppings as you’d like. I’ve also found a quarter teaspoon of cumin to be a nice, warm alternative to the pepper flakes, but it’s really up to you! With a dish so easy, there’s plenty of room for tasty experimentation.
Fresh vs. frozen broccoli
While this recipe calls for fresh broccoli florets, you’re welcome to use frozen, if that’s all you have on hand. Frozen vegetables are usually picked at their prime and therefore just as healthy as the fresh variety. Plus, frozen veggies are often more economical and less likely to spoil, thus minimizing food waste.
Keep in mind that frozen broccoli cooks a little faster than fresh, since it is usually blanched during processing. So after two minutes, poke the florets with a fork to see how tender they are. They should still be a bit firm and certainly not so soft that they fall apart. As with fresh broccoli, it is essential that the florets be thoroughly dried before baking. Soggy florets will not produce crisp results!
How do I store leftovers?
Let your smashed broccoli cool to room temperature before transferring it to an airtight container. Refrigerate it for 2-3 days and then reheat it in the oven at 300°F for 5-10 minutes. I don’t recommend freezing it, as the buildup of moisture can make it mushy.
Serving suggestions
I especially like to cook smashed broccoli during the winter holidays as part of a buffet-style spread. Ready for a nourishing Thanksgiving? Dish out your smashed broccoli with Air-Fryer Turkey Breast and Turkey Gravy, plus some Garlic Mashed Potatoes and a tangy Thanksgiving Salad. Otherwise, if you’re smashing some broccoli for the summertime, pair it with Garlic Butter Steak Bites or Easy Homemade Sweet Potato Veggie Burgers.
Smashed Broccoli
Ingredients
- Kosher salt to taste
- 16 ounces broccoli florets
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes optional
- Lemon zest or a squeeze of lemon juice to finish, optional
Instructions
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Preheat your oven to 400°F. In a large pot, bring water to a boil with some salt. Add the broccoli florets and cook for 3-4 minutes until they are just tender. Drain the broccoli and let it cool slightly.
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Pat the broccoli dry using paper towels. Spread the florets on a baking sheet lined with parchment paper. Using the bottom of a glass, gently press down on each floret until it flattens to about 1/2 inch thick.
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Drizzle the smashed broccoli with olive oil and sprinkle with salt, black pepper, and garlic powder. Then, evenly top with the grated Parmesan cheese (and red pepper flakes, if using). Bake in the preheated oven for 20-30 minutes until the cheese is golden and the edges of the broccoli are crispy. Optionally, finish with lemon zest or a squeeze of lemon juice before serving.
Nutrition
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