Crispy Smashed Broccoli with Balsamic & Parmesan
This recipe transforms broccoli florets into a crispy, flavorful side dish. It involves blanching, smashing, roasting at high heat, and finishing with Parmesan cheese and balsamic glaze for a delightful balance of savory, sweet, and tangy notes. Perfect as a healthy side or appetizer.
Equipment
- 1 Large Pot For blanching broccoli
- 1 Colander For draining broccoli
- 2 Baking Sheets To ensure broccoli is roasted in a single, uncrowded layer
- 1 Parchment Paper For lining baking sheets to prevent sticking
- 1 Potato masher or heavy flat object For smashing florets evenly
Ingredients
Main
- 8 cups bite-size broccoli florets about 1 pound
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup grated Parmesan cheese
- 1 tablespoon balsamic glaze see Tip
Instructions
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Bring a large pot of salted water to a rolling boil.
- Add broccoli florets to the boiling water and blanch for 3-4 minutes, until tender-crisp.
- Drain the broccoli thoroughly in a colander, then pat very dry with paper towels to remove all excess moisture.
- Transfer the dried broccoli to a large bowl, drizzle with olive oil, salt, and pepper, and toss to coat evenly.
- Arrange the seasoned broccoli florets in a single layer on the prepared baking sheets, ensuring they are not overcrowded.
- Using a potato masher or the bottom of a sturdy glass, gently smash each floret to flatten it into a disc-like shape, about 1/2 inch thick.
- Roast in the preheated oven for 15-20 minutes, or until the broccoli is deeply golden brown and crispy, flipping halfway through for even browning if desired.
- Remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot broccoli.
- Drizzle with balsamic glaze just before serving and serve warm.
Notes
For optimal crispness, ensure broccoli is patted very dry after blanching and before tossing with oil. When smashing, aim for a roughly uniform thickness (about 1/2 inch) to allow for even browning, but avoid pulverizing. Use two baking sheets if necessary to spread the broccoli in a single, uncrowded layer; overcrowding leads to steaming, not crisping. Roasting at a high temperature is crucial for developing the Maillard reaction. Add grated Parmesan immediately after removing from the oven for best melting, and drizzle balsamic glaze just before serving to preserve its bright acidity and prevent it from burning or becoming overly sticky during cooking. A squeeze of fresh lemon juice at the end can brighten the flavors further.