This crispy Smashed Broccoli is about to revolutionize the way you eat your vegetables! Roasted with Parmesan, olive oil, and a zesty homemade ranch seasoning, it’s an easy and flavor-packed snack, side dish, or appetizer you’ll be making repeatedly as a new favorite!
Let’s be honest for a second – broccoli isn’t exactly everyone’s choice when it comes to a vegetable side dish. After all, without much love and care, it can taste rather bland. But after experimenting with recipes like my Smashed Buffalo Potatoes, Smashed Potatoes with Mojo Sauce, and Crispy and Smashed Tahini Brussels Sprouts, I knew broccoli deserved its moment in the spotlight. Just one bite of these golden, cheesy florets and you’ll be as hooked as I am.
The edges are perfectly crispy, the centers are tender, and the bold seasoning makes every bite better than the last. And the spicy sriracha ranch drizzle? Trust me, you don’t want to skip it – the flavors tie the entire dish together, although I also love these 15+ Simple Sauces for Broccoli!
Whether you’re serving it as a side dish for dinner, a party appetizer, or a healthy low-carb midday snack, this smashed broccoli with parmesan is a total crowd-pleaser. Get the kids to help you smash the broccoli – it’s such fun!
Ingredients needed
Broccoli – Fresh broccoli florets are best for this smashed broccoli recipe. They cook quickly in the oven and retain their tender texture while getting deliciously crispy around the edges.
Parmesan – Freshly grated parmesan melts and crisps up beautifully, but you can use pre-shredded cheese or even finely grated powdery Parmesan (the high-quality kind!). The melted cheese acts as the perfect base to keep the tender broccoli together.
Extra Virgin olive oil – A light drizzle of oil helps the outside of the smashed broccoli florets to turn golden brown. I prefer to use olive oil, but you could also use avocado, canola, grapeseed, or vegetable oil.
Lemon zest
- Ranch seasoning – I’ve made my own ranch seasoning using dry buttermilk, dried herbs (parsely, dill, and chives), garlic powder, onion powder, kosher salt, and ground black pepper. You could use the ranch packets from Hidden Valley instead, if you prefer.
- Sriracha ranch dressing – Combine 2 tablespoons of the homemade ranch seasoning above with mayonnaise, milk, sour cream, sriracha, and lemon juice. Increase the amount of sriracha used depending on how spicy you like your dressing.
How to make it
Steam the Broccoli
Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
Place a steamer basket in a large saucepan and add water to just below the basket.
Bring the water to a boil, then add the broccoli to the basket.
Reduce the heat and cover to steam until just tender, about 5-7 minutes.
Make the Sriracha Ranch
In a second small bowl, add 1 tablespoon of the prepared ranch seasoning, along with the mayonnaise, milk, sour cream, sriracha and lemon juice. Stir the ingredients to combine.
Place the assembled dressing in the refrigerator, covered with plastic wrap, until the broccoli is done.
Smash the Broccoli
Spread the grated Parmesan in an even layer on the prepared baking sheet.
Arrange the steamed broccoli florets in a single layer over the cheese, leaving about an inch between pieces.
Using the bottom of a glass, smash each broccoli floret until flattened.
Season and Drizzle with Oil
Bake Until Golden and Crispy
More ways to prepare broccoli for this smashed broccoli recipe
Don’t have a vegetable steamer? No problem! Here are a few ways that you can prepare your broccoli:
Microwave: Place the broccoli florets in a microwave-safe bowl with 2-3 tablespoons of water. Cover the bowl with a lid or plate and microwave on high for 3-4 minutes, or until just tender.
Stovetop Boiling: Place the florets directly in a pan with about ½ inch of water. Cover and simmer on medium heat for 4-6 minutes, checking that the water doesn’t evaporate completely.
Instant Pot: Add 1 cup of water to the Instant Pot and place broccoli on a trivet or in a steamer insert. Set the pressure on HIGH for 0 minutes (yes, zero!), then do a quick release.
Tips and tricks
Line your sheet pan with parchment paper, foil or a Silpat for easy cleanup.
Don’t stress about pressing the broccoli down flat – the crispiest smashed broccoli florets are the messiest ones. All those extra bumps and ridges will add to the total surface area for maximum crunch.
Reduce the recipe time by steaming the broccoliflorets ahead of time and then store them in an airtight container in the fridge for 2-3 days. When ready, smash and season the broccoli to crisp in the oven.
To ensure a crispy texture, roast the smashed broccoli at a high temperature, such as 425 degrees F. I’ve found that roasting broccoli at this temperature for about 20 minutes gets it to that perfect golden color and makes it nice and tender, yet perfectly crispy.
Avoid using frozen broccoli florets for this recipe as it’ll be too mushy and won’t crisp up enough.
Sprinkle the grated cheese directly on the pan instead of on top of the broccoli. The heat from the pan melts the Parmesan well and helps the cheese stick to the broccoli better.
Dry the freshly steamed broccoli as best as you can before transferring it to the pan. Any excess moisture will prevent the broccoli from becoming crispy.
I highly recommend using a vegetable steamer to steam the broccoli. Boiling the broccoli, while still an option, can lead to overcooking the florets with an excess of moisture that will prevent them from turning crispy in the oven.
Variations
Want to switch things up? Here are some easy and tasty variations to try the next time you make smashed broccoli:
Serving suggestions
Enjoy your crispy smashed broccoli as a tasty snack or appetizer! They also work perfectly as a side dish. And if you’re feeling creative, why not sprinkle them over pasta, healthy grain bowls, or salads for an extra crunch?! Here are some of my top choices to pair with smashed broccoli:
Storing
Smashed broccoli will always be the crispiest immediately after baking in the oven. If you have leftovers, store them in an airtight container in the fridge for 2-3 days, keeping in mind that the broccoli will start to lose that crispy texture over time.
You can reheat your smashed broccoli in the oven at 400 degrees F for 5-10 minutes, in the air fryer, or in a lightly oiled and heated skillet.
Erin’s wine pairings
This smashed broccoli pairs best with wines that enhance its zesty ranch seasoning, delicate broccoli, and rich cheese favor. Here are a few great options:
- Viognier offers a rich, smooth texture with gentle acidity, making it a great match for the broccoli and savory Parmesan.
- Pinot Gris is a crisp, refreshing option with delicate fruit notes that complement the dish without overpowering it.
- Riesling, especially dry or slightly off-dry, pairs beautifully if you’ve added a spicy kick to your dish, like the sriracha ranch drizzle.
Did you make this smashed broccoli recipe?
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Steam Broccoli
Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper. Place broccoli in a steamer basket set in a large saucepan. Add water to just below the basket. Bring the water to a boil, then add the broccoli. Reduce heat and cover and steam until just tender, 5-7 minutes. Or, see the notes below on more suggestions for steaming your broccoli.
Make Ranch Seasoning & Sriracha Ranch Dressing
Meanwhile, in a small bowl, whisk together the ranch seasoning ingredients.
In a second small bowl, add 1 TBSP of the prepared ranch seasoning, along with mayo, milk, sour cream, sriracha and lemon juice. Stir to combine. Place the dressing in the refrigerator until the broccoli is finished.
Spread Broccoli on Sheet Pan
Spread Parmesan in an even layer on the prepared baking sheet. Arrange broccoli florets in a single layer over cheese, leaving about an inch between pieces. Using the bottom of a glass, smash each broccoli floret until flattened. Sprinkle broccoli and cheese with the remaining ranch seasoning, lemon zest and drizzle with the olive oil.
- Microwave: Place the broccoli florets in a microwave-safe bowl with 2-3 tablespoons of water. Cover the bowl with a lid or plate and microwave on high for 3-4 minutes, or until just tender.
- Stovetop Boiling: Place the florets directly in a pan with about ½ inch of water. Cover and simmer on medium heat for 4-6 minutes, checking that the water doesn’t evaporate completely.
- Instant Pot: Add 1 cup of water to the Instant Pot and place broccoli on a trivet or in a steamer insert. Set the pressure on HIGH for 0 minutes (yes, zero!), then do a quick release.
Tips and tricks
- Line your sheet pan with parchment paper, foil or a Silpat for easy cleanup.
- Don’t stress about pressing the broccoli down flat – the crispiest smashed broccoli florets are the messiest ones. All those extra bumps and ridges will add to the total surface area for maximum crunch.
- Reduce the recipe time by steaming the broccoli florets ahead of time and then store them in an airtight container in the fridge for 2-3 days. When ready, smash and season the broccoli to crisp in the oven.
- To ensure a crispy texture, roast the smashed broccoli at a high temperature, such as 425 degrees F. I’ve found that roasting broccoli at this temperature for about 20 minutes gets it to that perfect golden color and makes it nice and tender, yet perfectly crispy.
- Avoid using frozen broccoli florets for this recipe as it’ll be too mushy and won’t crisp up enough.
- Sprinkle the grated cheese directly on the pan instead of on top of the broccoli. The heat from the pan melts the Parmesan well and helps the cheese stick to the broccoli better.
- Dry the freshly steamed broccoli as best as you can before transferring it to the pan. Any excess moisture will prevent the broccoli from becoming crispy.
- I highly recommend using a vegetable steamer to steam the broccoli. Boiling the broccoli, while still an option, can lead to overcooking the florets with an excess of moisture that will prevent them from turning crispy in the oven.
Variations
- Switch up the dressing – Try my Restaurant Style Ranch Dressing for a milder version. This Jalapeño Ranch dressing is a great alternative if you still want a little kick of heat without sriracha in the mix. Lemon tahini dipping sauce or Mojo sauce are two other favorite condiments you should try with smashed and roasted vegetables.
- Use cauliflower – Make a mixture of smashed broccoli and cauliflower or just use cauliflower florets without having to change the recipe at all!
- Change the flavors – Try switching up the flavors of these crispy smashed broccoli by sprinkling on some cheddar cheese, mozzarella cheese, rosemary, thyme, paprika, or cayenne pepper. You could also use this homemade Italian Seasoning mixed with garlic powder instead of the ranch seasoning.
Storing
- Smashed broccoli will always be the crispiest immediately after baking in the oven. If you have leftovers, store them in an airtight container in the fridge for 2-3 days, keeping in mind that the broccoli will start to lose that crispy texture over time.
- You can reheat your smashed broccoli in the oven at 400 degrees F for 5-10 minutes, in the air fryer, or in a lightly oiled and heated skillet.
Calories: 398kcal | Carbohydrates: 9g | Protein: 17g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 920mg | Potassium: 371mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 76mg | Calcium: 536mg | Iron: 1mg
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