Smashed Broccoli

• total time: 27 minutes

Ingredients

If you dont think you like broccoli, I promise you’re going to love these smashed broccoli chips. They’re perfect for dipping, they texture is amazing - light, crispy, and delicious. Pair them with either a premed sauce, or a simple creamy sriracha sauce below and you’ve got a fun veggie to work with.

Here is how I made them:

1️⃣ Boil 1.5-2 lbs of broccoli florets (larger ones are better for smashing!) in salted water for 6-6.5 mins. For smaller florets, boil 1 minute less.

2️⃣ When done, immediately transfer them to an ice bath to stop cooking, then pat dry with a paper towel.

3️⃣ Line a baking sheet with parchment paper. Add a thin layer of finely shredded Parmesan or pecorino cheese, place broccoli on top, and gently smash each one using the bottom of a cup or jar.

Directions

Mix 5 tbsp avocado oil, 1/2 tsp oregano, 1 tsp Chile lime seasoning, 1 tsp smoked paprika in a small bowl. Then brush this over the smashed broccoli.

Roast at 425°F for 25-30 mins (adjust based on your crispiness preference).

Remove, and serve as is or with you favorite sauce (ranch would be great), or this creamy sriracha sauce - just mix 1/3 cup mayo, 2 tbsp sriracha (or more if you like heat), juice of 1 lime, 1/4 tsp garlic powder, a couple pinches salt. And optional: 1/2 tsp honey for a hint of sweetness!

These are seriously addicting, so easy, and so good!

Enjoy!