Cheddar-Roasted Broccoli
Published March 1, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds broccoli, cut into 1½- to 2-inch-long florets, stems sliced ¼-inch thick
- 3tablespoons extra-virgin olive oil
- Salt and pepper
- 2garlic cloves, finely chopped
- ¾packed cup/3 ounces coarsely grated extra-sharp Cheddar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
237 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 10 grams protein; 473 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Arrange a rack at the bottom of the oven and heat to 425 degrees. On a parchment paper-lined sheet pan, toss the broccoli with the oil and season with salt and pepper. Arrange in a single layer, cut sides down, and roast on the bottom rack, without flipping, until browned and crisp-tender, 15 to 20 minutes.
- Step 2
Sprinkle the broccoli with the garlic, stir to combine, then spread the broccoli in an even layer. Sprinkle with the Cheddar, then roast until the cheese is melted and nearly all golden brown, 6 to 9 minutes. Let cool a few minutes for the cheese to crisp. Use a spatula to transfer the broccoli and all the cheese to plates.
Private Notes
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Cooking Notes
Lynda
I like to put the vegetables and the oil in a large bowl and mix it with my hands. Distributes the oil and is eco friendly.
B
I know we all live busy lives, but you should shred your own cheese and not purchase the supermarket pre-shredded cheese for any recipe involving melted cheese. Hand-shredded tastes better (cellulose anticaking additives don’t taste good), and the melting will be faster and more complete.
Hapibirder
After reading Carol Chait's note about shaking the veggies in a plastic bag, which she acknowledges is not eco-friendly, I feel obligated to suggest my own method, which is more so: Just put the veggies and oil in a large mixing bowl and stir until the veggies are evenly coated. I definitely agree with her that drizzling food right on the sheet pan results in more oil on the pan than on the food.
Sardineeater
Ate this on top of a baked potato and will do that again. Great recipe.
Carol Chait
I like to put the broccoli florets in a plastic bag, apply the oil and salt and then shake it up to distribute oil and seasoning rather than directly on the sheet pan. With the latter method, I seem to get more oil on the pan rather than the broccoli (I know using plastic bags isn't really eco friendly but less wasteful with regard to the oil)
Kay
In similar recipes rather than oil on the sheet pan or veggies in a plastic bag, I use one of my glass containers with a lid and shake it up!
Meg
MHKC: re: cutting the vegetables, the picture doesn’t exactly match the recipe copy. The recipe says to cut the florettes off of the stems and then cut the stems in slices. I don’t see the slices on the sheet pan and I also see a couple of inches of stem attached to the florettes. Especially with older broccoli, the stems will take longer to cook than the florettes. I don’t think it’s an exact science and I also think it would be delicious regardless of how you cut it.
Kitchenette
I use 400 degrees with the convection feature. Foil is less likely to burn than parchment, esp. if you preheat the pan, which is a good idea. Tonight I mixed the roasted broccoli (no cheese) with bowtie pasta, thawed homemade pesto from the freezer, and a little lemon juice. Really good, with leftovers.
susan
Delicious! So simple but tastes amazing. It was consumed in a flash.
chakrates
Olive oil doesn’t smoke at 425. I’ve been roasting broccoli and other vegetables at this temperature weekly for years.
Henk
Love it!
rosey c.
I put the sheet pan on the bottom rack of a cold oven set to 425 degrees. I roast all my vegetables this way. After 15 minutes, I shredded gruyere over the broccoli, moved the rack up to the middle of the oven, and baked until the cheese was melted.
Deejay
These directions work perfectly. 425 degrees is an ideal temperature for roasting any vegetable. Your oven may be running much hotter if food is burning at that setting for you—get yourself a good oven thermometer and check that 425 degrees is indeed 425 degrees. The cheese on this takes it over the top!
Linda
I feel silly for not coming up with this on my own! Kids devoured it.
Ashley
Doesn’t Olive Oil smoke at 425?
Tryna Cook
Can you use frozen broccoli? If so, do you just cook longer?
jc
Used some oldish gruyere - delicious. Next time, cheddar.
PR
Super tasty and easy to make on a weeknight. I used pre-shredded cheese because I already had it, but next time I'll shred my own and see if it's worth the extra step.
Eric Dale
Why extra sharp cheddar? One of the best things I have learned is that mild cheddar melts readily. Sharp is bad for melting and extra sharp is worse.
Bethany
The garlic tasted burnt and ruined the whole thing. Next time I’ll omit.
Pack's bro
Perhaps saute the garlic and add to oven midway through the roast.
Ariel
Easy, delicious side dish. Great with roasted chicken! This is going into the faves folder.
Karen
Followed recipe, but I also added a thinly sliced shallot, and I had a brick of Tillamook White Cheddar, so I grated that on top. It was delicious!
Steve
My husband is not a greens person. Can I do this with a chicken breast instead? He’s also lactose intolerant. Think bbq sauce will work as a swap out?
SueBee
Made this tonight using Gouda as it was all I had. I used a silicone sheet with parchment paper over it in my cookie sheet. Delicious and the crispy cheese was fantastic with the roasted broccoli. Not hard to do or time consuming. Will make again.
Megan
Never have I ever before eaten broccoli that made me moan in a way that had my husband giving me the side eye.... I made this just as directed, but since I had some small potatoes, I roasted them for 20 minutes ahead, then added the broccoli and followed the recipe as published with an adjusted amount of store-brand extra sharp cheddar that I grated myself. Huge flavor payoff for very little effort!
Bob from NorCal
It probably depends on the broccoli we used, but I found this dish to be barely palatable.
colleenrain
Made this and tossed it with penne and some peeled prawns. Utterly fantastic and satisfying.
Jimbo
My oven may run hot, but I roast broccoli and most other vegetables, tossed with garlic-infused olive oil and salt and pepper, at 375 degrees and it is delicious. I’ll add grated cheese next time!
Sue B.
I made this tonight. The dish was quite tasty. I made the mistake of piling the cheese up on 'crowded' pieces of broccoli, so the cheese did not crisp up evenly throughout the dish (my bad). That said, I would make this again.
Timothy Brown
Great recipe. However, I'm baffled by a couple of steps including: "arrange [florets] in a single layer, cut sides down" -- I clipped a bunch of florets but there is no "cut side." I just spread them on a cookie sheet. "Sprinkle the broccoli with the garlic, stir to combine . . ." == How can one "stir" a bunch of broccoli florets on a flat sheet without knocking most if not all off onto the counter. I just sprinkled the garlic and the grated cheese and it worked out well.
Ann
You will have cut sides if you slice the larger florets vertically (stem to head), splitting the stems so that the stem on each floret is 1/4 inch thick.
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