Crispy Parmesan Broccoli (Print Version)
# Ingredients:
01 -
1 tablespoon grated lemon peel
02 -
1/3 cup parmesan cheese, shredded
03 -
1/4 teaspoon fine salt
04 -
3 cups broccoli florets (about 2 small heads)
05 -
3 tablespoons olive oil (extra virgin preferred)
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon cracked black pepper
# Instructions:
01 -
Turn your oven to 425°F (218°C) and spread parchment paper on a baking sheet.
02 -
Use a large pot, pour in a couple inches of water, and let it come to a rolling boil.
03 -
Grab a small bowl and stir together olive oil, lemon peel, garlic powder, black pepper, and salt while you wait for the water to boil.
04 -
Put a steamer basket inside the pot over the boiling water. Add the broccoli, cover it, and let it steam for 5-7 minutes. It should be soft enough for a fork to go through easily but not soggy. If you’re using frozen broccoli, check it a little sooner.
05 -
Take part of your seasoning mix and lightly coat the parchment paper on the baking sheet.
06 -
Spread the steamed broccoli out on the prepared baking sheet, with some space between. Use the bottom of a glass to press each piece flat.
07 -
Drizzle the rest of your oil mixture over the smashed broccoli. Sprinkle parmesan cheese over the top of each piece.
08 -
Bake for 15-20 minutes. You’re aiming for golden cheese, crisp edges, and soft centers.
# Notes:
01 -
This crispy smashed broccoli doubles as a snack or a great side dish with tender insides and crunchy edges.
02 -
Fresh broccoli works best for crispy results, but frozen is an option too.
03 -
No steamer basket? A fine mesh strainer or quick boiling (3-4 mins) will do the trick. Be sure to dry it well afterward.
04 -
Leftovers can be kept in the fridge (2-3 days) and reheated in a hot skillet with oil or in the oven.