Lemon Parmesan Smashed Broccoli
HB-11762 · Hand-built original · American
Blanched broccoli florets smashed flat, brushed with lemon and garlic oil and baked with parmesan until crisp at the edges.
AmericanAppetizer40 minServes 4164 kcalVegetarianGluten-freeEgg-freeDiabetic
Main ingredient: broccoli
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- 1 Large Crown Broccoli (washed)
- 1/3 Cup Parmesan (freshly grated)
- 1/4 Cup Olive Oil
- 1 Lemon (juiced)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Black Pepper
Method
- Bring a large pot of water to a boil, add the broccoli crown and boil for 4 to 5 minutes only, so it does not turn mushy.
- Drain the broccoli and run it under cold water to stop the cooking, then heat the oven to 400°F.
- Whisk the olive oil, lemon juice, garlic powder, kosher salt and black pepper together in a small bowl.
- Break the crown into florets on a parchment-lined baking sheet and flatten each floret with the bottom of a drinking glass.
- Brush the dressing over the smashed florets and sprinkle the parmesan generously on top.
- Bake for 20 to 22 minutes, until the edges crisp and the cheese melts, and serve the florets hot from the tray.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
164 kcalCalories
2.9 gProtein
3.7 gCarbs
15.9 gFat
3.2 gSaturates
0.7 gFibre
0.4 gSugars
729 mgSodium
7 mgCholesterol
58 mgPotassium
82 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data