Smashed Broccoli
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You’ve probably heard of smashed potatoes, but let me introduce you to Smashed Broccoli! The incredibly flavorful side dish that’s seasoned with lemon garlic butter and topped with parmesan cheese. I call them “broccoli chips” because once they’re smashed, seasoned and baked in the oven, they have a delicious, crispy texture!
Table of contents
I’ve always been a fan of roasted broccoli. But this is my new favorite way to roast broccoli! I’m never a fan of mushy vegetables. So the idea of roasting them until they’re crispy, has always been my favorite way to cook vegetables.
With this method, the broccoli is steamed, then smashed, so the entire surface layer gets caramelized and crispy in the oven. It’s seasoned perfectly and topped with salty parmesan cheese for a veggie side dish that is cooked perfectly, and incredibly flavorful!
It’s also an easy dish to make, but be sure to follow these tips for the best results!
Keys to success
- Make sure to dry the broccoli as much as possible after you steam it. If there’s too much moisture in the broccoli when it goes in the oven, it will steam instead of crisp up.
- Always use parmesan cheese. This is a dry cheese that won’t add moisture to the broccoli and make it soggy.
- Never stack up the broccoli on the baking sheet. Make sure the smashed broccoli is in a single layer on the baking sheet. This way, the entire surface area of the broccoli is able to come in contact with the heat in the oven. This will result in maximum crisp caramelization.
Following these tips, and the simple recipe in this post, will result in your new favorite broccoli recipe! It’s easy enough to whip up for a weeknight meal. But also unique enough to impress your guests at a holiday meal. Just be sure to double the recipe, because this crispy broccoli will be gone quick!
Ingredients
- Broccoli – you can either buy a crown of broccoli, and remove the florets yourself. Or buy a one pound bag of broccoli florets at the grocery store. You can use fresh or frozen broccoli for this recipe. If using frozen broccoli, just make sure it doesn’t have any freezer burn on the broccoli florets. This will add extra moisture to the broccoli as it steams.
- Unsalted butter – with the salt in the seasoning, and the salty parmesan cheese in this recipe, I recommend using unsalted butter. This will ensure that the recipe doesn’t come out too salty.
- Lemon juice – the zesty flavor of lemon pairs perfectly with the salty flavor of the parmesan cheese. And the acidity of the lemon will help brighten all of the flavors in the dish.
- Garlic – I recommend fresh crushed cloves for the best flavor.
- Steak seasoning – click the link for my homemade recipe of coarse ground spices, or pick up a jar of premade Montreal steak seasoning at the grocery store on the spice aisle.
- Parmesan cheese – this dry cheese is perfect for melting and caramelizing on top of the broccoli. While you can use shaker parm for this recipe, I recommend fresh grated parmesan cheese. This will result in the best flavor and texture. In a pinch, you can substitute in fresh-grated pecorino romano.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
For this recipe, you’ll want to start by steaming the broccoli. If you don’t have a steamer basket or tray, the next best option is to steam the broccoli in a microwave.
To steam the broccoli on the stovetop, bring 1 inch of water to boil in a large pot over high heat. Once the water is boiling, add a steamer basket, filled with the broccoli florets to the pot. Cover and reduce the heat to medium. Steam the broccoli for 4 minutes. Turn off the heat on the stove, remove the lid and transfer the steamed broccoli to a stack of paper towels, or clean kitchen towel, to dry out.
To steam the broccoli in the microwave, add all of the broccoli florets to a large microwave-safe bowl. Add 2 tablespoons water. Cover the bowl with a microwave-safe plate, or a piece of plastic wrap. Microwave for 2 minutes. Transfer the steamed broccoli to a stack of paper towels, or clean kitchen towel, to dry out.
Next, prepare the seasoned butter. Start by melting the butter in a saucepan on the stove over medium-high heat. Once the butter has melted, stir in lemon juice, crushed garlic and steak seasoning. Bring to a simmer and cook for 2-3 minutes, then remove the butter from the stove and set it aside.
Next, smash the broccoli. Make sure to use a paper towel to squeeze out any remaining moisture from the broccoli before you smash it. Arrange the broccoli florets about an inch apart on a baking sheet lined with parchment paper.
Place a glass on top of each piece of broccoli and smash it down flat. If any moisture comes out of the broccoli after you smash it, wrap a paper towel around the broccoli. Gently press on the paper towel to get out any last bit of moisture.
Once you smash all of the broccoli florets, use a pastry brush to brush them with the seasoned butter. If you don’t have a pastry brush, simply spoon the garlic butter over each smashed floret.
Sprinkle parmesan cheese on top of each piece of smashed broccoli. Place the broccoli in a preheated 400°F oven for 25 minutes, or until the cheese is melted and the broccoli is crisp and caramelized.
Recipe tips
- The smaller the broccoli florets, the quicker they’ll crisp up in the oven. Try to cut all of the broccoli florets into a similar size. This way they’ll all cook at the same time.
- Moisture in the broccoli is the biggest challenge in this recipe. Make sure the broccoli is as dry as possible before seasoning and roasting it.
- You can steam the broccoli ahead of time. Let it dry out, then store it in the fridge for 2-3 days before making this recipe.
- This smashed broccoli recipe will serve 3-4 people as a side dish. If you’d like to double this recipe to serve 6-8 people at a dinner party or holiday meal, you will need two or three large sheet pans. This way you can make sure all of the broccoli is in an even layer and not overlapping. To double the ingredients, simply click the 2X button in the recipe card below. The ingredient amounts will automatically update for the new serving size.
Storage and reheating
Store smashed broccoli leftovers in an airtight container in the fridge for up to 6 days.
I recommend reheating them under the broiler in the oven on high for 2-3 minutes. Or you can reheat them in an air fryer at 400°F for 2-3 minutes. This will help them crisp back up just perfectly!
What to serve them with
Smashed broccoli is the perfect side dish to serve with a weeknight dinner. It’s also great for a special occasion meal like Christmas, Thanksgiving or Easter.
Try it with any of these delicious main dishes.
- Beef Wellington
- Smoked Turkey Breast
- Marinated Sirloin Steak
- Smoked Prime Rib
- Bacon Wrapped Turkey Breast
- Smoked Brisket
- Bacon Wrapped Pork Loin
- Crock Pot Pork Chops
- Roasted Prime Rib
Or serve the crispy smashed broccoli, or “broccoli chips”, as a snack. They’re delicious on their own, or with one of these tasty dipping sauces.
- Garlic Parmesan Sauce
- Spicy Feta Dip
- Harissa Tahini Sauce
- Roasted Garlic Cashew Cream Sauce
- Spicy Cashew Sauce (Trader Joe’s copycat)
More vegetable sides
Try these other delicious veggie side dishes for your next weeknight dinner or holiday meal!
Smashed Broccoli
Ingredients
- 1 pound broccoli florets
- ¼ cup unsalted butter
- 1 tablespoon lemon juice
- 4 cloves garlic, crushed
- 1 tablespoon steak seasoning, or 1 ½ teaspoons salt and 1 ½ teaspoons black pepper
- ⅓ cup parmesan cheese, grated
Instructions
- Preheat the oven to 400°F.
- Add 1 inch of water to a large pot on the stove and bring to a boil.
- Once the water is boiling, add the broccoli to a steamer basket, then place it in the pot with the boiling water, making sure that the broccoli does not touch the water.
- Cover the pot with a lid, reduce the heat to medium and steam the broccoli for 4 minutes.
- After 4 minutes, turn off the heat, remove the lid and remove the broccoli from the steamer basket.
- Place the steamed broccoli on a double layer of paper towels, or a clean kitchen towel to allow them to dry out.
- While the broccoli is drying, add the butter to a small saucepan on the stove over medium high heat.
- When the butter has melted, add the lemon juice, garlic and steak seasoning.
- Simmer for 2-3 minutes, then remove from the heat and set aside.
- Make sure to use a paper towel to squeeze out any remaining moisture from the broccoli before you smash it.
- Arrange the broccoli florets, about an inch apart, on a parchment lined baking sheet and use the bottom of a glass, to smash each of the broccoli florets.
- If any moisture comes out of the broccoli after you smash it, wrap a paper towel around the broccoli. Gently press on the paper towel to get out any last bit of moisture.
- Once all of the broccoli is smashed and in an even layer on one (or two) baking sheets, use a basting brush to brush them with the seasoned garlic butter.
- Sprinkle the parmesan cheese over the broccoli.
- Place the broccoli in the oven and bake for 25 minutes.
Notes
- To steam the broccoli in the microwave, add all of the broccoli florets to a large microwave-safe bowl. Add 2 tablespoons water. Cover the bowl with a microwave-safe plate, or a piece of plastic wrap. Microwave for 2 minutes. Transfer the steamed broccoli to a stack of paper towels, or clean kitchen towel, to dry out.
- You can steam the broccoli ahead of time. Let it dry out, then store it in the fridge for 2-3 days before making this recipe.
- Moisture in the broccoli is the biggest challenge in this recipe. Make sure the broccoli is as dry as possible before seasoning and roasting it.
- Try to cut all of the broccoli florets into a similar size. This way they’ll all cook at the same time.
- This smashed broccoli recipe will serve 3-4 people as a side dish. If you’d like to double this recipe to serve 6-8 people at a dinner party or holiday meal, you will need two or three large sheet pans. This way you can make sure all of the broccoli is in an even layer and not overlapping. To double the ingredients, simply click the 2X button in the recipe card below. The ingredient amounts will automatically update for the new serving size.
- Store smashed broccoli leftovers in an airtight container in the fridge for up to 6 days. Reheat them under the broiler in the oven on high for 2-3 minutes, or in an air fryer at 400°F for 2-3 minutes.
Nutrition Facts
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2 Comments on “Smashed Broccoli”
So good! Will definitely be making this again and again!
So glad you enjoyed it Vicki! Thanks for leaving a comment to let me know!