A head of broccoli, a splash of olive oil, and some salt are all you need to make the most delicious crispy oven-roasted smashed broccoli!
- 1 large head broccoli, stems removed and cut into individual broccoli florets
- 3-4 tablespoons extra virgin olive oil
- salt and black pepper to taste (see instructions)
- Preheat oven to 450 degrees Fahrenheit. Bring a large pot of water to a boil.
- Boil the broccoli. Add salt and the broccoli florets to the boiling water. Boil for 2 minutes and remove broccoli with a strainer. Place the broccoli on a kitchen towel and once cool enough place another kitchen towel overtop and pat dry. Allow the broccoli florets to dry fully so they can get nice and crispy in the oven.
- Smash the broccoli. Add 2 tablespoons extra virgin olive oil to the bottom of a 12-inch cast iron skillet (or baking sheet). Brush with a silicone brush to spread into one even layer. Place cooked and dried broccoli in the skillet in one even layer so they are not touching (use 2 or more skillets if needed). Use the bottom of a glass or measuring cup (anything with a clean flat bottom surface) to smash each broccoli floret until it is 1/4-1/2 inch thick. It should spread slightly and become slightly flat. By increasing the surface area of the broccoli it will crisp up nicely when roasted.
- Season the broccoli. Drizzle olive oil generously overtop the broccoli and use the silicone brush to ensure each broccoli floret is fully coated on all sides and in all the crevices. Sprinkle with salt and pepper.
- Roast the broccoli. Place the skillet(s) in the oven for 10 minutes. Remove from oven and use a metal spatula to flip each floret 180 degrees to the other side. Roast in the oven another 5-10 minutes until golden brown and crispy. Season with more salt and pepper if desired.
- Serve immediately while hot. I like to serve alongside my easy tahini sauce, vegan sour cream or honey mustard sauce.
For crispy results a cast iron skillet is recommended here. Do not overcrowd the skillet or the broccoli will steam and not roast/crisp up in the oven.
Store leftover florets in an airtight container for 3-5 days, however these are at their best when fresh because of their crispiness. To bring back the crispiness when reheating, I recommend popping them back in the oven for about 5-10 minutes or using the air fryer for best results rather than microwaving.
Feel free to add other seasonings such as fresh lemon juice, vegan parmesan cheese, red pepper chili flakes or garlic powder!
- Prep Time: 3
- Cook Time: 17
- Category: Side Dish
- Method: Oven