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Crispy Smashed Broccoli with Feta & Chili Crisp Honey

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Crispy smashed broccoli florets roasted until golden and crispy, then topped with creamy feta and a sweet-spicy chili crisp honey sauce.

Ingredients

Scale
  • For the Broccoli:
  • 2 large heads of broccoli, cut into large florets (stems included)
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • For the Chili Crisp Honey:
  • 3 tbsp chili crisp
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • For Serving:
  • 1/2 cup crumbled feta cheese
  • 2 tbsp toasted sesame seeds
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Place broccoli florets in a large pot of boiling salted water. Blanch for 3-4 minutes until bright green and slightly tender. Drain well and pat dry.
  3. Arrange florets on the prepared baking sheet. Use the bottom of a glass or a flat measuring cup to gently smash each floret until slightly flattened.
  4. Drizzle broccoli with olive oil and sprinkle with garlic powder and salt. Roast for 20-25 minutes, flipping halfway, until edges are deeply golden and crispy.
  5. While broccoli roasts, make the sauce: In a small bowl, whisk together chili crisp, honey, soy sauce, and rice vinegar until smooth.
  6. Remove broccoli from oven. Drizzle with the chili crisp honey sauce. Top with crumbled feta, sesame seeds, and fresh herbs. Serve immediately.

Notes

For extra crispy broccoli, ensure florets are thoroughly dried after blanching. Adjust the amount of chili crisp to control the spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though best served fresh for maximum crispiness.

Nutrition

Find it online: https://cheerychop.com/crispy-smashed-broccoli-feta-chili-crisp/