Description
Making crispy smashed broccoli is fun and easy! In this AIP/paleo and vegan recipe, smashed broccoli is marinated with a ginger-cilantro sauce and *oven-baked for a quick and easy snack, appetizer or side dish.
*Check out the post for more cooking options.
Ingredients
Units
Scale
- 2 large heads broccoli, chopped into florets (approx 6 cups)
Ginger-Cilantro Marinade
- 3 cloves garlic
- 1 inch piece ginger
- 1/4 cup cilantro
- 2 TBSP chives or green onions
- 1/4 cup coconut aminos
- 1/4 cup avocado or extra virgin olive oil
- 1/2 tsp sea salt
Instructions
- Line a sheet pan with parchment paper and preheat oven to 425F.
- Steam broccoli over boiling water for 3-4 minutes, until soft enough to smash. Alternatively, add broccoli to a pot of boiling water and boil for 3 minutes*.
- In a food processor or high powered blender, combine garlic, ginger, cilantro, chives, coconut aminos, oil and salt. Alternatively, finely dice garlic, ginger, cilantro, and chives, and mix with coconut aminos, oil and salt.
- Transfer broccoli to lined sheet pan. Smash with bottom of mason jar or glass**.
- Drizzle with sauce and use hands to massage into broccoli.
- Ensure broccoli is laying in a flat, evenly spaced layer so it doesn’t steam.
- Bake in middle rack of oven for 20 minutes, or until crispy.
Notes
*If you choose to boil the broccoli, ensure you fully dry it before smashing. Boiled broccoli will release a lot of water when smashed, if it isn’t dried properly first.
**Refer to the process shot for a visual of a mason jar smashing the broccoli.
- Prep Time: 8
- Cook Time: 23
- Category: Snacks
- Method: Baked
- Cuisine: American