Cheddar Roasted Broccoli
- PREP 5min
- COOK 25min
- TOTAL 30min
This cheddar roasted broccoli is quick and simple to make. You could swap the cheddar for other cheeses like parmesan, feta, or goat cheese.
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
Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Cut 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.
Toss 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.
Roast, 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.