Cheesy Smashed Broccoli
Cheesy smashed broccoli – steamed, smashed, and roasted with cheese until golden brown and ultra crispy. A cheesy, crispy riff on regular roasted broccoli.
Servings: 4
Ingredients
- 1-2 heads of broccoli about 1 pound
- 2 tablespoons olive oil
- 3-4 oz Cabot Creamery Gouda thinly sliced
- Red pepper flakes
- Salt
- Pepper
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Fill a large pot with a bit of water, add salt, and bring to a boil. Add broccoli florets, cover, and steam until bright green and al dente, about 5 minutes.
- Drain and transfer the steamed broccoli to the parchment-lined sheet pan, spreading it out in a single layer. Place the pan in the oven for a few minutes to dry off any remaining moisture (easier than drying each broccoli floret individually, thinks me).
- Using the bottom of a glass, press firmly on each floret to smash it flat. Toss smashed florets with olive oil, red pepper flakes, salt and pepper.
- Bake on a low oven rack for 20 minutes. Distribute the Gouda slices evenly among the florets — either under or over works (tested both and confirming both placements work). Reduce oven temperature to 375°F and bake for an additional 10 minutes, or until the cheese is melted and the broccoli is deeply golden and crispy.
Notes
Tip: Add cheese during the last 10 minutes of roasting to prevent it from burning.
Quantities: This recipe can easily be halved or doubled.
Make-ahead: steam, smash, and do the first roast up to 2 days in advance, and store in the fridge. When you’re ready to serve, add the cheese and roast again until melted and crispy.
Storage: Leftover cheesy smashed broccoli can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Quantities: This recipe can easily be halved or doubled.
Make-ahead: steam, smash, and do the first roast up to 2 days in advance, and store in the fridge. When you’re ready to serve, add the cheese and roast again until melted and crispy.
Storage: Leftover cheesy smashed broccoli can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.