Crispy Smashed Broccoli with Garlic and Lemon

You’ve probably heard of smashed potatoes, but meet Smashed Broccoli — a flavorful, crispy vegetable side seasoned with lemon-garlic butter and finished with salty Parmesan. I like to call these “broccoli chips” because when steamed, smashed and baked they develop a lovely crisp, caramelized edge.

“So good! Will definitely be making this again and again!”

-Vicki

Roasted broccoli has always been a favorite, but this smashed technique is my new go-to. I avoid soggy vegetables, so anything that produces crisp edges and caramelized flavor is a winner. This method steams the broccoli to tenderize it, then flattens each floret so the entire surface can brown and crisp in the oven. A bright lemon-garlic butter and a shower of grated Parmesan finish each piece for a side dish that’s both simple and impressive.

This recipe is straightforward but there are a few key tips that make a big difference when you want perfectly crispy results.

Follow the tips below and the simple recipe to make this your new favorite broccoli side. It’s quick enough for a weeknight but special enough for holiday dinners — plan to make extra because these “chips” disappear fast.

Ingredients

Below are the best ingredients for smashed broccoli, why each one matters, and substitution options. For exact measurements, see the recipe card at the end of the article.

• Broccoli: Use about 1 pound of florets. You can trim a crown into florets or use a package of pre-cut florets. Fresh is preferred, but frozen can work if it has no freezer burn — just be sure to remove as much extra moisture as possible after steaming.
• Unsalted butter: Unsalted butter lets you control the final salt level, since this recipe also uses seasoning and salty Parmesan.
• Lemon juice: Adds brightness and balances the richness of butter and cheese.
• Garlic: Fresh, crushed garlic gives the best flavor for the butter sauce.
• Steak seasoning: A coarse seasoning blend works well here. If you don’t have a blend, use about 1½ teaspoons salt and 1½ teaspoons black pepper as a substitute.
• Parmesan cheese: Freshly grated Parmesan melts and caramelizes beautifully. Pecorino Romano can be used as an alternative for a slightly tangier finish.

Instructions

The recipe below includes step-by-step instructions. Photos in the original post illustrate each stage; the directions here are written to be easy to follow at home.

Steaming the broccoli: You can steam florets on the stovetop with a steamer basket or in the microwave.

Stovetop: Add 1 inch of water to a large pot and bring to a boil. Place broccoli in a steamer basket above the water (the florets should not touch the water), cover, reduce heat to medium and steam for 4 minutes. Turn off the heat, remove the lid and transfer the broccoli to paper towels or a clean kitchen towel to dry.

Microwave: Place florets in a large microwave-safe bowl with 2 tablespoons of water. Cover with a microwave-safe plate or plastic wrap and microwaves for about 2 minutes. Transfer the steamed broccoli to paper towels or a clean towel to dry thoroughly.

Prepare the lemon-garlic butter: Melt the butter in a small saucepan over medium-high heat. Stir in lemon juice, crushed garlic and the steak seasoning. Let the mixture simmer for 2–3 minutes to marry the flavors, then remove from heat and set aside.

Smash and season: Pat the steamed florets dry with paper towels. Place them about an inch apart on a parchment-lined baking sheet. Using the bottom of a glass, gently press each floret flat. If any liquid is released during smashing, blot again with paper towels until mostly dry.

Brush each smashed floret with the lemon-garlic butter using a pastry brush or spoon the butter over them. Sprinkle grated Parmesan evenly across the tray.

Bake: Preheat the oven to 400°F (204°C). Bake the broccoli for about 25 minutes or until the cheese is melted, the edges are deeply golden and the broccoli is crisp and caramelized.