Smashed Broccoli (Crispy, Cheesy, and So Easy)
This Smashed Broccoli Recipe turns simple broccoli into a crispy, garlicky, cheesy sheet pan side that’s healthy enough for a weeknight but special enough for guests.
Ingredients
- 2 pounds broccoli crowns about 2 large heads, cut into large florets (about 2 inches each)
- 3 tablespoons extra-virgin olive oil plus more for greasing the pan
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground, if possible
- 4 cloves garlic finely minced or grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika optional but recommended
- 1/3 cup parmesan cheese finely grated, preferably Parmigiano-Reggiano
- 1/4 cup mozzarella cheese shredded, or Italian blend cheese
- 1 tablespoon lemon juice up to 2 tablespoons, plus lemon wedges for serving
- red pepper flakes to taste, optional
- fresh parsley or chives chopped, for garnish (optional)
- ice for an ice bath to shock the broccoli (optional but recommended)
Instructions
- Preheat your oven to 425°F (220°C). Line a large, heavy sheet pan with parchment paper or lightly grease it with olive oil.3 tablespoons extra-virgin olive oil
- Trim the woody ends from the broccoli stems, then cut the crowns into large florets, about 2 inches each. If any stems are very thick, slice them in half lengthwise so they cook evenly. Keep the stems; they will crisp up nicely.2 pounds broccoli crowns
- Bring a large pot of well-salted water to a boil (it should taste slightly salty). Add the broccoli and cook for 3–4 minutes, until bright green and just barely tender—you should be able to pierce it with a fork, but it should not be soft.2 pounds broccoli crowns, 1 teaspoon kosher salt
- Drain the broccoli, then transfer it to a large bowl of ice water to stop the cooking. Let sit for 1–2 minutes, then drain very well. Spread the broccoli out on a clean kitchen towel or paper towels and pat completely dry for maximum crispiness.2 pounds broccoli crowns, ice
- In a large bowl, whisk together the olive oil, kosher salt, black pepper, minced garlic, garlic powder, onion powder, and smoked paprika. Add the dried broccoli and toss gently until every piece is evenly coated.2 pounds broccoli crowns, 3 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 4 cloves garlic, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika
- Spread the seasoned broccoli out on the prepared sheet pan in a single layer, leaving space between each floret. If the pan is crowded, use a second pan to prevent steaming.2 pounds broccoli crowns
- Using the bottom of a sturdy glass, a small plate, or a potato masher, gently press down on each broccoli floret until it flattens to about 1/2 inch thick. Work slowly so the pieces stay mostly intact. Leave any small broken bits on the pan—they will become extra crispy.2 pounds broccoli crowns
- Roast the smashed broccoli for 15–18 minutes, rotating the pan halfway through, until the edges are browned and crisping and the broccoli smells fragrant and garlicky.
- Remove the pan from the oven and quickly sprinkle the broccoli with the grated parmesan and shredded mozzarella. Return to the oven and roast for an additional 5–7 minutes, until the cheese is melted, bubbly, and lightly golden in spots. Watch carefully so it doesn’t burn.1/3 cup parmesan cheese, 1/4 cup mozzarella cheese
- Remove the pan from the oven and immediately squeeze 1–2 tablespoons of lemon juice over the broccoli. Sprinkle with red pepper flakes and chopped parsley or chives, if using. Taste and adjust salt and pepper if needed. Serve hot, straight from the pan or transfer to a platter.1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon lemon juice, red pepper flakes, fresh parsley or chives
Notes
Optional substitutions and tweaks: Use avocado oil instead of olive oil for a higher smoke point. Swap pecorino romano for parmesan for a saltier, sharper flavor. Use nutritional yeast instead of parmesan for a dairy-free, vegan version, and optionally add about 2 tablespoons panko breadcrumbs for extra crunch. For frozen broccoli: thaw completely, pat very dry, skip the parboiling step, then season, smash, and roast as directed (it may be slightly less crispy).
Storage & reheating: Store cooled smashed broccoli in an airtight container in the fridge for up to 3–4 days. For best results, reheat on a sheet pan in a 400°F oven for 8–10 minutes or in an air fryer at 400°F for 5–7 minutes until hot and crisp. You can freeze in a single layer and then bag for up to 2 months, though it will be less crispy. Microwave reheating is possible but will result in softer broccoli.
Make-ahead: Parboil, dry, season, and smash the broccoli earlier in the day, then refrigerate on the sheet pan. Roast and add cheese just before serving.
Nutrition
Calories: 180kcal
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