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!
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.