Sheet Pan Smashed Broccoli Florets (Crisp-Tender!)
Author -Yields: 4 servings
Ingredients
- 1 large or 2 smaller crowns broccoli, cut into large florets* (2-3 inches, or 5-7.5cm)
- 2 tablespoons olive oil or avocado oil (plus any extra you might want for finishing)
- 1/2 teaspoon garlic powder
- 1/8 teaspoon fine salt (plus any extra you might want for finishing)
- Crushed red pepper flakes or freshly ground black pepper, to taste
- Optional: 1 lemon, juice and zest
- Optional: 3 tablespoons Cashew Parmesan Cheese
Instructions
- Preheat the oven to 400°F/200°C and line a rimmed baking sheet with parchment paper.
- Fill a pot of water with a few inches of water and fit it with a steamer attachment. Bring the water to a boil and add the florets to the steamer. Steam the broccoli florets for 4-5 minutes, or until they're tender and can be pierced pretty easily with a fork, but not mushy. Remove the steamer basket from heat.
- Transfer the florets to a flat surface that has been lined with tea towels or paper towels. Pat the florets very dry. Transfer them to the parchment-lined baking sheet.
- Use the bottom of an average, flat-bottomed drinking glass or mason jar to smash the florets until they are considerably flattened, but not broken or falling apart. They should be 1/4-1/2 inch (6mm-1.3cm) thick. If they release any additional moisture when you smash them, use a paper towel to pat them dry again on the baking sheet. The smashed florets should be as dry as possible.
- Whisk the oil, garlic powder, and salt together in a small bowl. Use a pastry or basting brush to brush this mixture over the tops of the florets, coating them quite well. Add crushed red pepper flakes or freshly ground black pepper as desired.
- Transfer the broccoli to the oven and bake for 15-18 minutes, or until the florets are sizzling and turning golden. Remove the sheet from the oven and add finishing seasonings as desired: a squeeze of lemon juice and sprinkle of lemon zest, or a few tablespoons of cashew parmesan, sprinkled over the florets.
- Return the florets to the oven and bake for 5-7 more minutes, or until the florets are crispy and browning at the edges. If you like, finish them with one final sprinkle of salt and/or an extra drizzle of olive oil. Enjoy.
Notes
Alternatively, use a 12-16 ounce / 340-450g bag of frozen broccoli florets. Instead of steaming as described, cook the florets from frozen as directed on the package. Then proceed with the recipe as written.