Cheddar Roasted Broccoli
This cheddar roasted broccoli is one of my favorite ways to cook broccoli! Our recipe is quick and easy, and you can swap the cheddar for other cheeses like parmesan, feta, or Gruyère! I’ve already shared my go-to method for roasted broccoli in the oven, but this version adds cheese to make the broccoli extra delicious! With our recipe, the tips of the broccoli turn a bit crispy, the stalks become tender, and the cheddar cheese melts down into all the nooks and crannies. If you love broccoli and cheddar, I highly recommend our broccoli cheddar soup. You can also check out more of our easy broccoli recipes on Inspired Taste. Key Ingredients Broccoli: When baking broccoli, I prefer fresh broccoli. Frozen broccoli will work, but it does not become as crispy in the oven. You can tell broccoli is fresh if it’s a deep, vibrant green and the florets are tightly closed. Look out for yellowing or yellow flowers. They indicate that the broccoli might be past its peak and may taste bitter. Cheese: I love a sharp cheddar cheese for this broccoli recipe, but other cheeses work, too. Use what you love! Parmesan, feta, Gruyère, or another melty cheese would be great! Oil: I roast vegetables using olive oil or avocado oil with a higher smoke point, as I like their flavor. Do not use extra-virgin olive oil, as it has a lower smoke point. Spices and Garlic: You’ll need salt, pepper (try crushed pepper flakes instead of black pepper), and fresh garlic. Slice the garlic thinly instead of mincing it so it does not burn in the oven. Broccoli: When baking broccoli, I prefer fresh broccoli. Frozen broccoli will work, but it does not become as crispy in the oven. You can tell broccoli is fresh if it’s a deep, vibrant green and the florets are tightly closed. Look out for yellowing or yellow flowers. They indicate that the broccoli might be past its peak and may taste bitter. Cheese: I love a sharp cheddar cheese for this broccoli recipe, but other cheeses work, too. Use what you love! Parmesan, feta, Gruyère, or another melty cheese would be great! Oil: I roast vegetables using olive oil or avocado oil with a higher smoke point, as I like their flavor. Do not use extra-virgin olive oil, as it has a lower smoke point. Spices and Garlic: You’ll need salt, pepper (try crushed pepper flakes instead of black pepper), and fresh garlic. Slice the garlic thinly instead of mincing it so it does not burn in the oven. How to Make Cheddar Roasted Broccoli My family is a big fan of cheddar baked broccoli (especially those of us who are a bit more hesitant about broccoli!). I love buying broccoli with the stems still attached. If that’s why you have, I’ve included preparation tips in the recipe below (don’t throw the stems away, they are delicious!). Once you’ve prepped your broccoli, toss it with oil, salt, pepper, and sliced garlic, and then bake it in the oven until the tips of the florets are browned and crisp and the stems are tender. I use a 425°F oven, which means the broccoli takes 20 to 30 minutes. When the broccoli comes out of the oven, toss it with the cheese, so it melts down into the florets. It’s so good! Cheddar Roasted Broccoli PREP 5 mins COOK 25 mins TOTAL 30 mins PREP 5 mins COOK 25 mins TOTAL 30 mins This cheddar roasted broccoli is quick and simple to make. You could swap the cheddar for other cheeses like parmesan, feta, or goat cheese. 4 Servings You Will Need 1 bunch broccoli, about 1 ½ pounds 1 clove garlic, thinly sliced 2 tablespoons olive oil or avocado oil 1/2 teaspoon fine sea salt 1/4 teaspoon red pepper flakes or black pepper 1/4 cup (28g) grated sharp cheddar cheese, 1 ounce Directions 1Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat. 2Cut the broccoli crown into individual florets, separating them from the main stem. If any florets are particularly large, cut them in half lengthwise to create flat edges. This will help them roast evenly and brown. Use a vegetable peeler to remove the tough outer layer of the broccoli stems. Cut the peeled stems into bite-sized pieces, about 1 inch long. 3Toss the broccoli florets and stems with the olive oil, salt, and pepper on the baking sheet. Spread them out, facing as many flatter edges down onto the baking sheet so they brown nicely. 4Roast, without stirring, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. Remove the broccoli from the oven and immediately toss with the cheese. 1Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat. 2Cut the broccoli crown into individual florets, separating them from the main stem. If any florets are particularly large, cut them in half lengthwise to create flat edges. This will help them roast evenly and brown. Use a vegetable peeler to remove the tough outer layer of the broccoli stems. Cut the peeled stems into bite-sized pieces, about 1 inch long. 3Toss the broccoli florets and stems with the olive oil, salt, and pepper on the baking sheet. Spread them out, facing as many flatter edges down onto the baking sheet so they brown nicely. 4Roast, without stirring, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. Remove the broccoli from the oven and immediately toss with the cheese. Adam and Joanne's Tips Broccoli stems: I love buying broccoli with long stems that are still attached. The outer layer of the stem can be tough, so I use a vegetable peeler to remove it. Cut 1/2 inch from the end and discard (this can be tough). Slice or dice the rest and throw onto the baking sheet with the florets. Storing: Let cool. Transfer the cooled broccoli to an airtight container or resealable bag. Store in the refrigerator for 3 to 5 days, or freeze for up to 12 months. To freeze, spread the broccoli on a baking sheet lined with parchment paper and freeze for about an hour (preventing them from sticking together later). Transfer to a freezer-safe container. The nutrition facts provided below are estimates. Broccoli stems: I love buying broccoli with long stems that are still attached. The outer layer of the stem can be tough, so I use a vegetable peeler to remove it. Cut 1/2 inch from the end and discard (this can be tough). Slice or dice the rest and throw onto the baking sheet with the florets. Storing: Let cool. Transfer the cooled broccoli to an airtight container or resealable bag. Store in the refrigerator for 3 to 5 days, or freeze for up to 12 months. To freeze, spread the broccoli on a baking sheet lined with parchment paper and freeze for about an hour (preventing them from sticking together later). Transfer to a freezer-safe container. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 142 / Total Fat 9.9g / Saturated Fat 2.4g / Cholesterol 7mg / Sodium 387.1mg / Carbohyrate 10.6g / Dietary Fiber 4g / Total Sugars 2.6g / Protein 6g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Tomato Basil Stuffed Peppers Next Post: Fermented Sauerkraut (Beginner Friendly!)