Make Crispy Smashed Broccoli with Parmesan in the Oven!
The easiest way to turn basic broccoli into a crave-worthy side dish is to smash it on a sheet pan and bake it with Parmesan cheese.
If you’ve ever wished broccoli tasted more elevated and less boring, try this!
These oven-smashed broccoli florets are tender on the inside, crispy and golden on the edges, and finished with salty, nutty parmesan that melts into all the little nooks and crannies. It’s simple, affordable, and made with ingredients you probably already have.
Yes, even picky eaters tend to go back for seconds. You can also try making this recipe using small potatoes. I have made smashed potatoes, and it’s basically the same concept, and so delicious.
You’ll love this easy smashed broccoli recipe because:
- Uses just a handful of pantry staples
- Naturally low-carb and gluten-free
- Crispy edges without deep frying
- Perfect side dish for chicken, steak, pasta, or bowls
- Great way to use up broccoli before it goes bad
Crispy Oven Smashed Parmesan Broccoli
yield: 4 SERVINGS
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES
Crispy on the edges, tender in the center, and topped with golden parmesan, this easy oven smashed broccoli transforms a simple veggie into an irresistible, flavor-packed side dish.
Ingredients
- 1 1/2-2 pounds fresh broccoli (about 2 large heads)
- 2–3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 - 3/4 cup freshly grated parmesan cheese
- squeeze of fresh lemon juice (optional)
Directions
1
Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
2
Bring a large pot of salted water to a boil. Add broccoli florets and cook for 8–10 minutes, until fork-tender but not falling apart. Drain very well and let the steam dry for a few minutes. (This step is key for crispiness!)
3
Spread broccoli on the baking sheet. Using the bottom of a glass, measuring cup, or mason jar, gently press down on each floret to flatten it. It doesn’t have to be perfect. Rustic is good!
4
Drizzle with olive oil. Sprinkle with salt and pepper. Top generously with parmesan, and add a squeeze of lemon juice if desired.
5
Bake for 20–25 minutes, until edges are golden brown and crispy.
Extra tips for making smashed broccoli in the oven:
- Dry thoroughly after boiling. Excess moisture = steaming instead of roasting.
- Don’t overcrowd the pan. Give them space so the edges crisp up.
- Use freshly grated Parmesan cheese. It melts and browns better than pre-shredded.
- High heat is your friend. 425°F is the sweet spot.
- Consider creating a spicy version. Add red pepper flakes or a drizzle of hot honey after baking.
- Try using my favorite seasoning, The Blend, as a shortcut. It has salt, pepper, and garlic.
My family wants to eat this crispy smashed broccoli again!
We enjoyed this as a side dish with this easy cast iron roasted chicken and it was a big hit and gone in minutes. Crispy on the edges and tender in the center, this easy oven-smashed broccoli transforms a simple veggie into an irresistible, flavor-packed side dish.
Next time, I may consider making a smaller batch in my air fryer as an experiment. Have you made smashed broccoli before? Let us know in the comments!
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