Crispy Smashed Broccoli with Balsamic & Parmesan

Nov 03, 2024

Flattening broccoli florets increases their surface area, which means more space to absorb the flavors of Parmesan cheese and a sweet balsamic vinegar drizzle.

Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website.

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

If you're on the fence with broccoli, you must try this Crispy Smashed Broccoli with Balsamic & Parmesan. Antioxidant-rich broccoli becomes fork-tender before being smashed and simply seasoned with salt, pepper and earthy Parmesan cheese. Then everything goes under the broiler, giving the broccoli and Parm a light, crispiness around its edges. A drizzle of sweet balsamic glaze perfectly finishes the broccoli off. Keep reading for our expert tips, including how to cut down on kitchen time.

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

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)

Position oven rack 6 inches from broiler. Preheat broiler to high.

Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, about 3 minutes.

Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Spread broccoli on a large rimmed baking sheet. Using the bottom of a Mason jar or sturdy glass, flatten each floret. Drizzle with oil and sprinkle with salt and pepper. Evenly distribute Parmesan over the florets. Broil until the broccoli is lightly browned and the cheese has melted, 3 to 4 minutes. Drizzle with balsamic glaze before serving.

Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Large pot, steamer basket, large rimmed baking sheet, Mason jar or sturdy glass

With this method, vegetables are parcooked, then smashed and roasted or broiled until crispy. For this recipe, broccoli florets are steamed until tender, smashed with the bottom of a Mason jar or a sturdy glass and broiled until browned. You can also use a meat mallet but smash it lightly—you don't want to pulverize the broccoli.

If you have leftovers, store them in the refrigerator in an airtight container for about 4 days. For the crispiest results, heat leftovers in the air fryer for about 3 to 5 minutes; on the stovetop in a skillet over medium-high heat or in the oven at 350°F for about 10 minutes. Heat leftovers in a microwave-safe bowl for the quickest method (but without the desired crispiness). Cover it with microwave-safe plastic wrap with holes poked for venting, and heat on medium-high heat (70% power) for about 1 to 2 minutes.

Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other types of vinegar in well-stocked supermarkets. Or make it yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes.

You can serve smashed broccoli as a side dish with meat or fish, like our Baked Lemon-Pepper Chicken, Classic Diner Meat Loaf, or Lemon-Garlic Grilled Cod. Or you can set them out with other trays of appetizers during a cocktail hour with friends.

Absolutely. This recipe is perfect with Brussels sprouts. We have recipes for other smashed vegetables, too, such as Garlic-Rosemary Smashed Potatoes, Smashed Sweet Potatoes, Loaded Smashed Radishes and Smashed Butternut Squash with Harissa & Goat Cheese.

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens.

Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators.