This Smashed Parmesan Broccoli recipe turns simple broccoli into a flavourful side dish that goes perfectly with almost any meal! Smashed, seasoned and sprinkled with parmesan, and then roasted until tender, this is a delicious way to enjoy broccoli. Ready in 20 minutes, this easy vegetable recipe is a must-try for busy families wanting to eat more greens.
Why you’ll love this Parmesan Broccoli recipe
I’m always looking for creative ways to make vegetables more appealing to my kids. They can sometimes turn their noses up at plain broccoli (particularly toddler LJ!) but with a little help from parmesan cheese and fresh oregano, it turns into something special.
This recipe is super simple but bursting with flavour, making it a perfect addition to any family dinner or even a holiday feast.
Plus, smashing the broccoli is a fun twist that gives it a great texture — soft inside, crispy Parmesan-covered floret edges on the outside! The smashing or flattening of the florets really helps the parmesan to stick to the florets rather than falling off the edges. They become the best part! 😋
Don’t steam or boil the broccoli!
Just roast it! Similar recipes call for steaming or boiling the broccoli before roasting. It might be easier to smash, but it’s also easier to overcook into a mushy mess! S
kipping the steaming or boiling step and going straight to roasting brings out broccoli’s natural sugars, resulting in a richer flavour. When roasted directly, the broccoli gets those delicious, slightly charred edges that make it so tasty.
Plus, going straight to the oven keeps the prep simpler and prevents the broccoli from becoming too soft and mushy. No one wants mushy broccoli!
Ingredients in Smashed Parmesan Broccoli
The ingredients list for Smashed Parmesan Broccoli is short and sweet:
Broccoli – A medium crown of broccoli, cut into florets, is just the right amount for our family of four – you can adjust the recipe for yours 😊.
Oregano – Freshly chopped oregano adds an herby kick. If you don’t have fresh, you can substitute with 1 tsp dried oregano.
Olive oil – Extra-virgin olive oil adds flavour and helps crisp up the broccoli. I like using a light olive oil for roasting.
Salt – Just a pinch to enhance the flavours. Leave it out if serving to family members under 12 months.
Black pepper – Ground black pepper adds a gentle warmth.
Garlic powder – Adds a subtle garlicky flavour without overwhelming the broccoli.
Parmesan cheese – Grated parmesan is the finishing touch, adding a salty, umami richness. Babies can have a small amount of parmesan cheese [1] from 6 months, but you can leave their portion un-sprinkled if you like.
How to make Smashed Parmesan Broccoli
Preheat the oven while you prep the broccoli. With a rolling pin or the or a sturdy small glass, smash the broccoli florets to flatten them slightly. But be a little gentle! If you smash too hard, the broccoli will fall apart. You just want the heads of the florets flat enough so that the parmesan cheese doesn’t fall off when sprinkling!
In a small bowl, mix together the olive oil, salt, black pepper, garlic powder and oregano. Brush about a third of the mixture onto a tray lined with baking/parchment paper, then arrange the broccoli florets on top. Brush the remaining olive oil mixture over the broccoli. Sprinkle with the grated parmesan, then bake for 15 minutes, until the broccoli is tender and starting to char at the edges. Serve warm.
Thermomixer? If you’re using a Thermomix, you can grate the parmesan in your machine. You can then use it mix together the olive oil, salt, black pepper, garlic powder and oregano. But for this recipe, it’s really just a handy assistant if you need cheese grated.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Adaptations for babies and toddlers
If you’re planning to serve this broccoli side dish to little ones, here are a few tweaks you can make:
Skip the salt – For children under 12 months, leave out the salt in the seasoning mix. You can always season the adult portions at the table.
Softer texture – For babies and toddlers who may prefer softer veggies, you can lightly cook the broccoli before roasting to make it easier to chew. Steam or boil for a minute or two until the stems are just fork tender, before following the recipe.
Reduce the parmesan – The parmesan cheese really finishes off the roasted broccoli nicely, but you can reduce the amount if concerned (babies can have a small amount of parmesan cheese [1] from 6 months).
Serving
Serve this Smashed Parmesan Broccoli alongside a protein like grilled chicken or salmon, or make it part of a larger veggie spread with sweet potatoes and roasted carrots.
If you’re a broccoli lover, eat it on its own as a quick snack or lunch!
Storing
If you happen to have leftovers (rare at my house!), store the broccoli in an airtight container in the refrigerator for up to 5 days.
To reheat, pop it back in the oven on a tray lined with baking/parchment paper for a few minutes to regain that delicious crispiness around the edges.
For another yummy baby and toddler-friendly side dish, try this French Onion Potato Bake – it’s seriously satisfying and will win over picky eaters! It takes the classic scalloped potato bake and adds a French onion twist, with a homemade onion soup mix that’s gluten-free and additive-free.
If you make this Smashed Parmesan Broccoli, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more healthy recipes for side dishes.
Enjoy, Chloe x
Smashed Parmesan Broccoli
Category: SidesTap or hover to scale
Ingredients
- 2 tsp fresh oregano finely chopped
- 2 tbs olive oil
- 1/4 tsp salt for family over 12 months
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 medium crown broccoli chopped into florets (about 400g/14oz when whole)
- 1/4 cup parmesan cheese grated (20g)
Instructions
- Pre-heat oven to 200°C/400°F. Line a baking tray with baking/parchment paper.
- In a small bowl, whisk together the oregano, olive oil, salt, pepper and garlic powder.
- With a rolling pin or the base or a sturdy small glass, smash the broccoli florets to flatten them slightly. But be gentle! If you smash too hard, the broccoli will fall apart.
- Using a pastry brush, spread about one third of the olive oil mixture over the baking/parchment paper. Lay out the broccoli florets in a single layer.
- Brush the broccoli with the rest of the olive oil mixture. Sprinkle the broccoli with parmesan cheese.
- Bake in the oven for 15 minutes or until the parmesan is golden and crispy and the broccoli is cooked to your liking.
Thermomix Instructions
- Pre-heat oven to 200°C/400°F. Line a baking tray with baking/parchment paper.
- If grating, put the parmesan into the mixing bowl. Mill for 8 seconds, speed 9, MC on. Set aside in a small bowl.
- Add the oregano, olive oil, salt, pepper and garlic powder to the mixing bowl. Mix for 10 seconds, speed 3, MC on.
- With a rolling pin or the base or a sturdy small glass, smash the broccoli florets to flatten them slightly. But be gentle! If you smash too hard, the broccoli will fall apart.
- Using a pastry brush, spread about one third of the olive oil mixture over the baking/parchment paper. Lay out the broccoli florets in a single layer.
- Brush the broccoli with the rest of the olive oil mixture. Sprinkle the broccoli with parmesan cheese.
- Bake in the oven for 15 minutes or until the parmesan is golden and crispy and the broccoli is cooked to your liking.
Recipe Notes
Nutrition Information
[1] Parmesan, 2024, Solid Starts Inc.
