{"id":41795,"date":"2024-01-31T10:54:39","date_gmt":"2024-01-31T16:54:39","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=41795"},"modified":"2024-08-28T11:50:53","modified_gmt":"2024-08-28T16:50:53","slug":"smashed-broccoli-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/smashed-broccoli-recipe\/","title":{"rendered":"Cheesy Smashed Broccoli"},"content":{"rendered":"\n

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Here’s a fun take on roasted broccoli!<\/strong> Regular roasted broccoli<\/a> is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes it up a few notches in the flavor and texture departments. Smashing the broccoli tenderizes it and provides a flatter surface for loading up with cheese. The method is slightly more involved, naturally, but it’s not too fussy.<\/p>\n

Basically, we roast the broccoli until tender, smash it, top it with Parmesan cheese, and bake it for a few more minutes. The broccoli is tender, craggy and golden with crispy bits around the edges where the cheese meets the pan. A little sprinkle of red pepper flakes (optional) and a squeeze of lemon juice ramp up the flavor.<\/p>\n

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The results are not super crisp like French fries, but they’re nearly French fry-like in irresistibility. I have to stop myself before I eat the whole batch!<\/p>\n

If you are a broccoli lover, this recipe is most certainly for you. If you have any broccoli-averse family members, this recipe might win them over. Serve it with dinner<\/a> tonight?<\/p>\n

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How to Make Smashed Broccoli<\/h2>\n

Most recipes suggest steaming the broccoli until tender, then smashing and roasting it. I found it works just as well to roast the broccoli until tender, then smash it directly on the pan. This streamlined method saves a pot!<\/p>\n

You’ll find a short video and the full recipe below. Here’s a brief rundown with tips:<\/strong><\/p>\n

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  1. Line your large, rimmed baking sheet<\/a> with parchment paper. You must<\/em> use parchment paper for this recipe to prevent the cheesy bits from sticking to the pan.<\/li>\n
  2. Take care when cutting your florets. Ultimately, the florets should be about 2 to 3 inches wide and 1 inch thick or less.<\/li>\n
  3. Toss the broccoli with olive oil, salt, onion powder and garlic powder. These simple seasonings offer a ton of flavor.<\/li>\n
  4. Roast until the broccoli is easily pierced through by a fork, about 20 minutes. In the meantime, find a sturdy, heavy, flat-bottomed jar or glass to smash the broccoli with. I prefer to use a working jar<\/a> for this purpose.<\/li>\n
  5. Smash each broccoli until the stems splay out, then slide the jar forward to release the broccoli. Distribute the cheese over each floret and sprinkle the pan with red pepper flakes (optional) and black pepper. Be sure to use hand-grated Parmesan to avoid any additives that could interfere with melting.<\/li>\n
  6. Bake until the cheese is nicely melted and turning golden around the edges. For a final blast of flavor, drizzle the broccoli with lemon juice. Serve while warm!<\/li>\n<\/ol>\n

    Watch How to Make Smashed Broccoli<\/h3>\n\n
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    More Irresistible Broccoli Recipes<\/h2>\n

    Here are just a few of the top broccoli recipes<\/a> on the blog.<\/p>\n