We have a lot of broccoli recipes for kids here at New Dad’s Kitchen, but this may be the best one for you. Emulating the flavors of a caesar salad–but without, you know, the salad part–this crispy roasted broccoli is crunchy, creamy, and bursting with flavor; your kid(s) will likely enjoy it, too…if you are willing to share any with them.
Just don’t be fooled by that description and/or the photo, though: it’s easy to make, and it comes together in under 15 minutes. You’ve probably got all of the ingredients already; substitutions (or subtractions) are easy. (Pro tip: just blitz some slices of bread if you don’t have breadcrumbs.) Your child doesn’t know what a caesar salad is, and doesn’t care anyway; you can just call it “crunchy tree thing,” or something. There. Now, what’s stopping you?
Ingredients Overview
This roasted broccoli with Parmesan and buttery breadcrumbs turns a simple vegetable into a crunchy and flavorful side dish your whole family can enjoy. With minimal prep and pantry-friendly ingredients, it’s an easy way to get vegetables on the table on a busy weeknight.
Steps Summary
- Prep the broccoli and aromatics. Chop the broccoli into small florets and mince the garlic.
- Make the buttery breadcrumb topping. Cook garlic and miso in melted butter, then toast the breadcrumbs until golden and crispy with lemon zest for brightness.
- Toss broccoli with mayo. Coat the florets in mayonnaise with a pinch of salt and pepper for creaminess that helps the topping stick.
- Roast until tender. Roast at high heat briefly on one side, then finish at a lower temperature to crisp both sides.
- Assemble and serve. Squeeze lemon over the cooked broccoli, then pile on the breadcrumbs and shave or grate Parmesan all over.
FAQ
What makes these broccoli florets kid-friendly?
The combination of creamy mayonnaise, savory miso, and crispy Parmesan breadcrumbs turns the familiar texture of broccoli into something a bit more engaging and fun to eat — even for choosy eaters.
Can I make this ahead of time?
You can prepare the breadcrumb mixture ahead and store it in an airtight container for up to a day. Roast the broccoli just before serving for best texture; reheating can soften the crispiness.
What if I don’t have miso paste?
Anchovy paste or even a small dash of soy sauce can provide similar savory depth; adjust to taste. Bread crumbs can be substituted with crushed crackers or panko for extra crunch.
How should I store leftovers?
Place leftover broccoli in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to help bring back some crispness to the topping.
Recipe Links
What to Serve With Crispy Roasted Broccoli with Parmesan and Breadcrumbs
- The Best Meatballs for Kids — Soft, juicy meatballs that pair well with a crisp vegetable side like this roasted broccoli.
- The Best Toddler Salmon Recipe — Mild, flaky salmon that balances nicely with crunchy, savory vegetables.
- Toddler Shawarma (Really) — A warmly spiced but approachable dinner main that works well alongside a simple roasted veggie.
More Toddler-Friendly Recipes Like This
- The Toddler Broccoli Your Child Will Love Is Already in Your Pantry — A fun, crunchy broccoli recipe that uses familiar pantry ingredients to win over skeptical eaters.
- The Best and Easiest Toddler Broccoli Recipe — A quick, no-frills broccoli side that’s easy to make and easy for kids to eat.
Crispy Roasted Broccoli with Parmesan and Breadcrumbs
Description
This crispy roasted broccoli is tossed with creamy, savory flavors and finished with Parmesan and crunchy breadcrumbs. It’s an easy, under-15-minute side dish that works for kids and adults alike.
Ingredients
Instructions
Prep
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Chop broccoli into small florets, leaving some stem on each. Mince garlic.
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Melt butter over Medium Low heat; do not allow it to brown. Add in garlic and miso paste; cook for one minute. Coat bottom of pan with breadcrumbs, then toss and stir to ensure crumbs are coated in butter. Stirring constantly, cook the breadcrumbs until brown and crispy, roughly 3-4 minutes. Zest the skin of the lemon over the top of the breadcrumbs. Allow to cool.
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Add broccoli florets to a bowl and cover with mayonnaise; toss to coat. Add a pinch each of salt and pepper and toss again to distribute.
Cook and Assemble
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Cook at 400 degrees for four minutes. Flip broccoli pieces and cook at 340 degrees for an additional three minutes.
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Place broccoli in a wide serving bowl. Squeeze lemon all over broccoli florets, then coat with breadcrumbs. Shave or grate parmesan cheese all over the top of the breadcrumbs/broccoli.
Serve
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Present as you would any other vegetable, including with ranch dressing or some other sauce if that’s how your kiddos prefer to eat them.
Adapt
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You can sub in cauliflower, or even carrots, for the broccoli but be sure to steam or poach either of those vegetables for about five minutes before prepping ‘em for the air fryer–they just need a bit more cooking time than broccoli does.
Nutrition Facts
Servings 4
Serving Size about 4 broccoli florets
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 10g16%
- Cholesterol 15mg5%
- Sodium 200mg9%
- Potassium 272mg8%
- Total Carbohydrate 10g4%
- Dietary Fiber 2.5g10%
- Protein 4g8%
- Vitamin A 77 mcg
- Vitamin C 70 mg
- Calcium 78 mg
- Iron 1 mg
- Vitamin K 87 mcg
- Folate 55 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
