Crispy Smashed Broccoli

@Mymanabites

Have you tried smashed broccoli before?

Crispy Smashed Broccoli!
Here’s a new way to enjoy broccoli! Crispy Smashed Broccoli! Seasoned with garlic, smoked paprika, and black pepper, topped with Parmesan, and finished with a drizzle of balsamic glaze. Crispy, flavorful, and so delicious! #Broccoli #SideDish #cooking #garlic #smashedbroccoli #roasted #veggies

Crispy Smashed Broccoli
Ingredients:
- 8 cups bite-size broccoli florets (about 1 pound)
- 2 tbsp olive oil
- 2 tbsp melted butter
- 4 garlic cloves, minced
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ½ tsp garlic granules
- ½ cup shredded Parmesan cheese
- Balsamic glaze, for drizzling


Directions:
1. Position oven rack 6 inches from broiler. Preheat broiler to high.
2. Steam or boil broccoli. For steaming bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, about 3-4 minutes.
3. Spread broccoli on a large lined baking sheet. Using the bottom of a Mason jar, sturdy glass, or potato masher to flatten each floret. In a small bowl, mix together the olive oil, butter, minced garlic, salt, black pepper, smoked paprika, and garlic granules. Drizzle this mixture over the broccoli, ensuring each piece is well-coated.
4. Evenly distribute the shredded Parmesan over the florets, about 1 tsp on each.
5. Broil until the broccoli is crispy, lightly browned, and the cheese has melted, 3 to 4 minutes. Make sure to keep an eye on it.
6. Drizzle with balsamic glaze before serving. Enjoy your flavorful and crispy smashed broccoli!
Optional you can make a sauce but its not needed:
Garlic Aioli Sauce:
- 1/2 cup mayonnaise
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp of Garlic of Eden Seasoning @Floraandmana
- 2 garlic cloves, minced
- 1/2 tsp salt ( to taste )

Tip: 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.