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crispy smashed broccoli with parmesan 917804837

Crispy Smashed Broccoli with Parmesan

Golden, crispy smashed broccoli with Parmesan, lemon, garlic, and a hint of chili. The perfect California-style veggie side.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 153
Ingredients Method Nutrition Notes

Ingredients
  

  • 25 ounces broccoli, cut from 2 large heads About 700 g; include the stems
  • 1 1/2 tablespoons extra virgin olive oil California olive oil is great here
  • 1 to 2 cloves garlic, grated or minced
  • 1 small Meyer lemon, zested and juiced Regular lemon works too
  • 1 1/2 ounces parmesan cheese, finely grated About 40 g; grate it fresh
  • 1/4 teaspoon red pepper flakes Adjust to your heat preference
  • to taste kosher salt
  • to taste black pepper, freshly ground

Method
 

  1. Cut the broccoli into same-size florets and slice the peeled stem into rounds so nothing goes to waste.
  1. Bring a big pot of salted water to a boil, then cook the broccoli for 3 to 5 minutes until fork-tender but still bright and firm.
  1. Meanwhile, preheat the oven to 400°F. In a small bowl, mix the olive oil, garlic, lemon zest and juice, red pepper flakes, salt, and pepper until combined.
  1. Drain the broccoli in a colander and plunge it into cold water or an ice bath to stop the cooking right away.
  1. Pat each piece thoroughly dry with paper towels or a kitchen towel, then arrange them on a parchment-lined sheet pan with a little space between pieces.
  1. Press each floret and stem round down with the bottom of a glass to flatten them gently, keeping the pieces intact.
  1. Brush the lemon-garlic oil all over the tops of the smashed broccoli so every piece gets coated.
  1. Sprinkle the grated Parmesan over the broccoli and bake for 20 to 25 minutes until golden and sizzling. Serve hot with your favorite main dish.

Nutrition

Calories: 153kcalCarbohydrates: 13gProtein: 9gFat: 8.8gSaturated Fat: 2.6gCholesterol: 6mgSodium: 450mgFiber: 4.6gSugar: 3.2g

Notes

Use a flat-bottomed glass or cup so the broccoli flattens evenly without breaking apart.
If Meyer lemons aren't available, a regular lemon works just as well.
Don't skip the ice bath: it locks in color and keeps the broccoli from getting mushy.
Leftover broccoli can be stored in an airtight container in the fridge for up to 3 days.
To re-crisp, warm it in a 400°F oven for 5 minutes instead of microwaving.
For an extra-crunchy topping, mix the parmesan with a few tablespoons of panko breadcrumbs.
This side pairs well with roast chicken, grilled steak, or pasta with a light tomato sauce.

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