Cheesy Smashed Broccoli Recipe

Toss until evenly coated (add a little more oil if needed). Spread broccoli evenly on the baking sheet. Place the broccoli on a heat-safe surface after roasting for 18–21 minutes until the stems are easily pierced by a fork.

– 1 bunch of broccoli (about 1 ½ pounds) or 16 ounces broccoli floret – 1 ½ tablespoons extra-virgin olive oil – Scant ½ teaspoon fine salt, more to taste – ½ teaspoon garlic powder – ½ teaspoon onion powder – 2 ounces (¾ cup) finely grated Parmesan cheese  – ¼ teaspoon red pepper flakes (optional, for a kick)  – Freshly ground black pepper – 1 to 2 teaspoons fresh lemon juice, to taste


Step 1


Start with a rack in the middle of a 425-degree oven. This recipe requires parchment paper to prevent cheese from sticking to a large, rimmed baking sheet.

Step 2

Cut the broccoli florets generously, keeping the stems intact. First trim the stalk, then find a natural separation, then cut and turn again, and the florets should be 2–3 inches wide and 1 inch thick or less.

Step 3

Maybe halve the big florets to make this work. Add broccoli florets to the baking sheet. Pour olive oil over broccoli and add salt, garlic, and onion powder

Step 4

Add more oil if needed to lightly coat. Lay broccoli evenly on the baking sheet. Roast broccoli for 18–21 minutes, until the stems are easily pierced by a fork, then place on a heat-safe surface.

Step 5

Smash each broccoli piece in a sturdy, flat-bottomed jar or glass until the stems splay. Smashing and sliding the jar forward releases the broccoli best.

Step 6

Again, distribute the smashed florets across the pan. Spread cheese on each smashed broccoli. If desired, add red pepper flakes and a few twists of freshly ground black pepper.

Step 7

Bake cheese for 5–7 minutes until melted and golden on pan. Add lemon juice to warm broccoli and serve immediately. Despite losing crispness, leftovers can be refrigerated for 4 days covered.

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