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.
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