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Lots of baked golden browned broccoli florets covered in some cheese scattered over some brown parchment paper.
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5 from 6 votes

Crispy Smashed Broccoli

Crispy smashed broccoli is the perfect healthy, gluten-free side, showing a whole new side to broccoli.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side
Cuisine: French
Servings: 3
Calories: 166kcal
Author: Mimi Harrison
Cost: £0.80

Ingredients

  • 1 broccoli, sliced into florets (£0.79)
  • 60 g parmesan, finely grated (£2.60/2)=(£1.30)
  • Lemon wedge to serve (£0.30)
  • Dip of choice

Cupboard essentials

  • 1 tbsp olive oil
  • 1 tsp garlic granules
  • ½ tsp smoked paprika
  • ½ tsp Cayenne pepper
  • Salt & Pepper
Metric - US Standard

Instructions

Preheat your oven to 370°F (190°C). Meanwhile, steam your broccoli florets for 5 - 6 minutes, or until fork tender.

  • Place on a parchment lined baking tray, evenly spacing out the florets. Use a heavy weighted glass to smash the broccoli until around 1 cm in depth.
  • Mix together the oil, garlic granules, smoked paprika, Cayenne pepper and a pinch of salt and pepper. Use an oil brush to lightly coat the smashed broccoli, then top with a generous sprinkle of parmesan.
  • Pop in the oven for 12-15 minutes, or until the parmesan is golden and crispy.
  • Remove from the parchment paper and serve with a squeeze of lemon and your favourite dip of choice. I went for a lemony/garlic mayo situation.

Notes

  • Spray a light layer of oil onto the parchment paper to prevent sticking.
  • Avoid over-steaming broccoli to ensure it gets crispy in the oven.
  • Evenly space broccoli on the baking sheet to maximise crispiness and prevent steaming.

Nutrition

Calories: 166kcal | Carbohydrates: 9g | Protein: 10g | Fat: 10g