Smashed Broccoli – All Day I Dream About Food

This Smashed Broccoli recipe is easy and takes only four ingredients. It’s a crispy and delicious keto side dish or snack. Let’s get smashing!

Crispy smashed broccoli needs to make an appearance on your menu soon. This crazy viral way of roasting broccoli is fun to make and fun to eat. It’s sure to become one of your favorite keto side dishes.

Your mother told you not to play with your food. But I am giving you full permission to go ahead and have a little fun with it. Cooking should be fun! And smashing your vegetables with a glass definitely ups the ante.

I’ve been seeing some smashed broccoli recipes and decided to try my hand at it because it’s one of my favorite low carb vegetables. And with the popularity of recipes like Keto Chicken Broccoli Casserole and Keto Broccoli Cheese Soup, I know many of you feel the same way!

So grab a head of that cruciferous green veggie and let’s get smashing!

Ingredient Notes

• Broccoli: This recipe works best with fresh broccoli, as frozen is too mushy and won’t crisp up.
• Parmesan: I like using the finely grated powdery Parmesan that you can get at the deli counter. But fresh grated works as well.
• Olive oil
• Seasonings: I used some Italian seasoning and garlic powder to give it even more flavor. Feel free to try some different seasonings!

Step by Step Directions

1. Steam the broccoli: Set a steaming basking into a medium saucepan. Place the broccoli into the basket and set the pan over medium heat. Steam the broccoli for 3 minutes. It should be bright green and only slightly tender. Drain the broccoli and let cool a few minutes. Then pat dry with tea towels to reduce as much moisture as possible.
2. Combine the parmesan mixture: In a small bowl, whisk together the parmesan, Italian seasoning, and garlic powder. Sprinkle a parchment-lined baking sheet evenly with the mixture.
3. Smash the broccoli: Arrange the broccoli florets in a single layer over the parmesan mixture. Use a flat bottomed glass to smash the broccoli to about 1/2 inch thickness.
4. Drizzle with oil: Drizzle the tray lightly with olive oil and sprinkle to taste with salt and pepper. (Go lightly on the salt, as Parmesan is quite salty and you can add more later!)
5. Bake until crispy: Bake at 400ºF for 25 to 30 minutes, or until the cheese is browned and the broccoli is crisp. Let cool a few minutes before serving.

Tips for Success

I have seen smashed broccoli recipes in which the Parmesan gets sprinkled on top, rather than on the bottom. I like this method because the cheese gets super crisp against the hot pan. It also sticks to the broccoli a little better.

Make sure you dry the steamed broccoli well before adding it to the pan. The more moisture you can remove, the crispier the broccoli will be. This is also why I don’t recommend frozen broccoli here, as it simply won’t crisp up.

I like the powdery fine grated Parmesan, but the good stuff, not the one that comes in a green can. I feel like I can get a really good, even coverage on the pan. But you can also grate your own parmesan and use that. It tends to be fluffier so you may need more of it.

More easy side dishes you’ll love

Smashed Broccoli Recipe

Servings: 6 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

This Smashed Broccoli recipe is easy and takes only four ingredients. It’s a crispy and delicious keto side dish or snack. Let’s get smashing!

• 16 ounces (453.59 g) broccoli florets, (not frozen!)
• 1/2 cup (60 g) grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 2 tbsp (30 ml) olive oil
• Salt and pepper

• Preheat the oven to 400ºF and line a large sheet pan with parchment paper.

• Set a steaming basking into a medium saucepan. Place the broccoli into the basket and set the pan over medium heat. Steam the broccoli for 3 minutes. It should be bright green and only slightly tender.

• Drain the broccoli and let cool a few minutes. Then pat dry with tea towels to reduce as much moisture as possible.

• In a small bowl, whisk together the parmesan, Italian seasoning, and garlic powder. Sprinkle the prepared baking sheet evenly with the mixture.

• Arrange the broccoli florets in a single layer over the parmesan mixture. Use a flat bottomed glass to smash the broccoli to about 1/2 inch thickness.

• Drizzle the tray lightly with olive oil and sprinkle to taste with salt and pepper. (Go lightly on the salt, as Parmesan is quite salty and you can add more later!)

• Bake 25 to 30 minutes, or until the cheese is browned and the broccoli is crisp. Let cool a few minutes before serving.

Storage Information: Store the smashed broccoli in a covered container in the fridge for up to 5 days. It won’t be as crispy as it was, but you can re-heat it in a warm oven and that should help! 

Serving: 1serving = 1/6th of recipe | Calories: 99kcal | Carbohydrates: 4.6g | Protein: 5.6g | Fat: 6.9g | Saturated Fat: 2.2g | Fiber: 2.5g