Side Dishby RobinImported from Instagram
Crispy Smashed Broccoli
A delightful side dish featuring tender broccoli florets smashed flat and roasted until gloriously crispy, with a savory, cheesy crust.
Side Dishby RobinImported from Instagram
A delightful side dish featuring tender broccoli florets smashed flat and roasted until gloriously crispy, with a savory, cheesy crust.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
500gBroccoli floretsPreheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. Bring a large pot of salted water to a rolling boil. Meanwhile, cut 500g broccoli florets from the head.
Broccoli florets
2 tbspOlive oil
1 tspGarlic powder
1 tspSalt
½ tspBlack pepper
100gParmesanBoil the Broccoli florets in the boiling water for 5–7 minutes, until they are tender-crisp, then drain thoroughly in a colander. Meanwhile, finely grate 100g parmesan and whisk 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a small bowl until well mixed.
Broccoli floretsOlive oilParmesanSprinkle half of the Parmesan evenly over the parchment paper in roughly the areas where you will place the broccoli. Arrange the boiled Broccoli florets stem-side down on top of the sprinkled Parmesan, leaving some space between each floret. Sprinkle the remaining Parmesan generously over the top, spoon the Olive oil mixture evenly over each floret so some coats the cheese, and firmly smash each Broccoli florets flat using the bottom of a small ramekin or cup to create a wider surface area.
Broccoli floretsParmesanBake for 20–25 minutes, until the Broccoli florets is deeply golden brown and crispy, and the Parmesan is melted and caramelized.