Corinne in Season
Crispy Smashed Parmesan Broccoli
Crispy, cheesy, garlicky broccoli with golden Parmesan edges and tender centers. This is one of those ridiculously easy side dishes that makes eating your veggies a little more exciting. Just boil, smash, season, and roast until perfectly crispy. And if you're anything like me, you'll probably end up eating half of them straight off the baking sheet.
Ingredients
- "1 large head of broccoli (about 1 lb), cut into medium-large florets"
- "2 tbsp olive oil"
- "¾ cup freshly grated Parmesan cheese, divided"
- "1 tsp garlic powder"
- "½ tsp kosher salt, plus more for boiling"
- "¼ tsp freshly ground black pepper"
Instructions
Preheat the oven.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Boil the broccoli.
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 8–10 minutes, or until fork-tender but not falling apart. You want them soft enough to smash without turning to mush.
Drain and dry.
Drain the broccoli thoroughly and let it sit for a few minutes to release excess steam. Pat dry with paper towels if needed. The less moisture, the crispier your broccoli will get!
Prepare the baking sheet.
Drizzle the olive oil over the parchment-lined baking sheet and spread it around. Sprinkle approximately half of the grated Parmesan evenly over the areas where you'll place the broccoli.
Smash the broccoli.
Arrange the broccoli florets over the Parmesan, leaving a little space between each one. Using the flat bottom of a glass or measuring cup, gently press down on each floret until flattened. Don't press so hard that they completely fall apart!
Season and top.
Sprinkle the smashed broccoli with garlic powder, kosher salt, and black pepper. Finish with the remaining Parmesan, making sure each piece gets a generous coating.
Roast until crispy.
Bake for 20–25 minutes, or until the Parmesan is golden brown and the broccoli edges are crispy. Keep an eye on them toward the end, since cooking time will vary depending on the size of your florets and how thinly you've smashed them.
Let them crisp up.
Remove from the oven and let the broccoli rest on the baking sheet for 2–3 minutes. This allows the Parmesan to firm up into that delicious crispy crust. Gently lift each piece with a spatula and serve warm!
Corinne's tips
Dry broccoli = crispy broccoli:
After boiling, let the broccoli steam-dry for a few minutes. Excess water can make the Parmesan soggy instead of crispy.
Don't overboil:
The broccoli should be tender enough to flatten but still hold its shape. Start checking around 8 minutes, especially if your florets are smaller.
Use freshly grated Parmesan:
It melts and crisps up beautifully, creating those irresistible golden, cheesy edges.
Give them space:
Avoid overcrowding your baking sheet. The broccoli needs room for moisture to escape so the edges can crisp up.
Air fryer option:
Cook at 375°F for approximately 10–15 minutes, checking frequently, until golden and crispy. Work in batches to avoid overcrowding, and use an air-fryer-safe liner only if needed.
Best served fresh:
These are crispiest straight out of the oven, but you can reheat leftovers in the air fryer or oven at 375°F to bring back some crunch.
corinneinseason.com
Crispy Smashed Parmesan Broccoli
Crispy, cheesy, garlicky broccoli with golden Parmesan edges and tender centers. This is one of those ridiculously easy side dishes that makes eating your veggies a little more exciting. Just boil, smash, season, and roast until perfectly crispy. And if you're anything like me, you'll probably end up eating half of them straight off the baking sheet.
Make the board everyone asks
“Did you really make this?”
Explore the course Corinne’s tips
After boiling, let the broccoli steam-dry for a few minutes. Excess water can make the Parmesan soggy instead of crispy.
The broccoli should be tender enough to flatten but still hold its shape. Start checking around 8 minutes, especially if your florets are smaller.
It melts and crisps up beautifully, creating those irresistible golden, cheesy edges.
Avoid overcrowding your baking sheet. The broccoli needs room for moisture to escape so the edges can crisp up.
Cook at 375°F for approximately 10–15 minutes, checking frequently, until golden and crispy. Work in batches to avoid overcrowding, and use an air-fryer-safe liner only if needed.
These are crispiest straight out of the oven, but you can reheat leftovers in the air fryer or oven at 375°F to bring back some crunch.
