Crispy Smashed Parmesan Broccoli

This Crispy Smashed Parmesan Broccoli is a fan favorite and one of the most delicious broccoli recipes to make. All you need is broccoli, spices, oil and parmesan cheese making this such an easy side dish to whip up.

Okay so I’m not biggest broccoli girlie. I don’t do a good job eating my veggies in general. So I’m always trying to find ways to actually excite me about making them. Which is why recipes like this one are my go-to.

Crispy smashed broccoli coated in parmesan cheese is just insanely good and very easy to make. I love making smashed veggies as you can tell with my Smashed Sweet Potatoes, Crispy Salt and Vinegar Smashed Potatoes or Crispy Smashed Brussels Sprouts. And this one is great because it gets my greens in from broccoli and actually gets me excited to eat it.

This recipe makes broccoli florets into these delicious parmesan-coated crisps. It is a great recipe for kids, adults, anyone. And once you see how easy it is to make them, you’ll be wondering why you haven’t made these sooner.

The broccoli is boiled to make it less bitter before roasting too. Then you smash it and coat it in some oil, spices and of course – cheese. I love using freshly grated parmesan reggiano for this but really any cheese can work.

I cannot wait to hear what you think of this recipe. I hope you love it as much as we do. And it makes eating veggies somewhat exciting for you too!

What ingredients you need to make crispy smashed parmesan broccoli:

• Broccoli – cut into florets. I usually use fresh. I haven’t tried using frozen broccoli. It may be more watery but it should work
• Avocado oil or olive oil
• Smoked paprika – totally optional but love to add it to the broccoli for flavor
• Garlic powder – love adding this for flavor here to the broccoli
• Onion powder – totally optional but love to add onion powder to the broccoli 
• Shredded parmesan cheese – I love using freshly grated parmesan reggiano for this

How to make smashed broccoli:

1. Preheat oven to 425 degrees F
2. Salt a large pot of water and bring to a boil
3. Once boiling, add broccoli florets and boil for 4-5 minutes depending on size of your broccoli (you want to make sure it’s tender but not totally cooked)
4. Drain and let the broccoli cool for a few
5. Add broccoli to baking sheet and gently pat dry with paper towel
6. Gently smash the broccoli using the bottle of a drinking glass
7. Drizzle oil over broccoli then sprinkle spices to coat 
8. Sprinkle parmesan cheese on top then bake in oven for 20-25 minutes or until cheese is lightly browned and broccoli is cooked 
9. Serve while warm

FAQs and tips on making smashed parmesan broccoli:

1. Is this a good recipe to prep? It tastes bests fresh from oven for crispiness but you can of course eat it leftover. But optimal texture is fresh from oven.
2. How should my broccoli be cut? Cut broccoli into bite-sized florets. I usually buy already cut florets to save time. Smaller florets cook faster and they are crispier in the oven so I do like them smaller rather than larger.
3. How long should I boil the broccoli? Do I have to do this? Yes I recommend it as it makes the broccoli less bitter. The broccolis should be tender when pierced with a fork but doesn’t need to be totally cooked. Just soft enough to smash in oven but not overly soft so it falls apart.
4. Does this recipe reheat well? It does reheat well in oven or stovetop. You can also reheat in microwave but it won’t be as crispy. I like to make this fresh and then eat for optimal texture.
5. Can I use another type of cheese? I love using freshly grated parmesan reggiano but you can use any grated cheese you’d like.
6. I don’t love broccoli, what else can I make? Try my Smashed Sweet Potatoes, Crispy Salt and Vinegar Smashed Potatoes or Crispy Smashed Brussels Sprouts.

A few other delicious broccoli recipes to try:

One Pot Broccoli Cheddar Chicken Rice

Broccoli Pesto Pasta (gluten-free)

Shaved Broccolini, Brussels Sprout and Kale Salad

20-minute Healthy Chicken Teriyaki (paleo)

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