Oven roasted broccoli is a great way to serve broccoli to kids and babies. The hot oven transforms the vegetable making it sweet, tender with crispy edges. Add your favourite toppings for extra kid appeal.
Cut broccoli away from stem, into florets. Slice each floret into 2 /3 slices (see picture above). Pile onto baking tray along with the sliced garlic.
Drizzle with the olive oil and use your fingers to toss the broccoli until the florets are evenly coated. Season with salt (optional) and spread out over a baking tray in a single layer. *SEE NOTE 4
Bake for approx. 20 minutes until the tips of the florets are slightly browned and crispy.
Remove from the oven and immediately sprinkle over the parmesan cheese. Serve straight away
To fill one baking tray I find you need two medium broccoli heads or one large head.
Miss out the salt if serving to a baby or young toddler. I add salt because I believe it reduces the bitterness of the broccoli, making it more appealing to kids.
Freshly grated parmesan works best in this recipe. I buy a block and freshly grate it. You can alternatively buy freshly grated parmesan but don't use the ambient grated parmesan (you find in the pasta isle), the taste is not the same!
Don't overcrowd the tray, you want to make sure the broccoli fits in a single layer with no overlapping. Overcrowding will cause the broccoli to steam rather than roast. The broccoli will shrink quite a bit during cooking.
Nutritional information is an ESTIMATE only, calculated using an online nutrition calculator. The results should be used as a rough GUIDE only.