Where are our broccoli fans? We bet you’ll love this cheddar roasted broccoli recipe! This is so simple to make. Roasting broccoli is genius, you see, it’s all about the texture. The tips of the baked broccoli turn a bit crispy, while the stalks become tender. It’s so good that we’ve even made this in lieu of popcorn – I know, that may be taking the vegetable too far, but we loved it!
Oven roasted broccoli is topped with sharp cheddar cheese, making this baked broccoli perfect for picky eaters
Prepping takes about 5 minutes, then the roasting takes another 20, so this is a perfect side for those weeknight dinners. Use a sharp cheddar, otherwise the flavor will get lost, it adds a lovely pop.
If you would like, try replacing the broccoli with cauliflower or even carrots! Roasting vegetables really brings out so much flavor. Plus, you can usually throw the baking sheet of vegetables into the same oven as whatever else you are cooking for dinner. We call for a 425 degree oven below in our recipe, but if you had a chicken or something else in the oven with a lower temperature, you can still roast the broccoli (or other vegetables). They may just take a little longer and may not have the crispy tips. They will, however taste great!
One more note – we have tried this method with frozen florets and it worked just fine!
Are you ready to go make baked broccoli, yet? Did you like our Cheddar Roasted Broccoli Recipe? You may also enjoy these easy vegetable sides, too!
- Roasted Thai Curry Cauliflower by Inspired Taste
- Roasted Broccoli from Simply Recipes
- The Creamiest Whipped Potatoes with Chives from Inspired Taste
- Roasted Parsnip Puree from Inspired Taste
- 1 head broccoli
- 1 garlic clove, thinly sliced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 3 tablespoons cheddar cheese (sharp cheddar cheese works best)
- Preheat the oven to 425 degrees F.
- Prepare the broccoli by cutting the broccoli florets from the thick stalks, leaving about an inch of stalk attached to the florets; discard the rest of the stalks. Pull the larger florets apart, so all are a similar size, you should have about 2 cups of florets.
- Place the florets on a baking sheet large enough to hold them in a single layer. Add the garlic and drizzle with 2 tablespoons of the olive oil. Sprinkle with the salt and red pepper flakes pepper.
- Roast for 20 to 25 minutes, until tender and the tips of some of the florets are slightly crisp browned.
- Remove the broccoli from the oven and immediately toss with the remaining tablespoon of olive oil and cheddar cheese.
About the Author
Joanne
I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.
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I’m totally addicted to roasted broccoli… so much so that I’ve nicknamed it “green crack”, because I get such terrible cravings for it.
This cheddar variation sounds divine. Must try it out next time I’m jonesing!
haha! I love that you call it green crack — i totally see it!
This sounds delicious, and thanks for the shout out for my roasted broccoli!
Thanks Kalyn!
Looks delicious! What a great way to make the vegetables go down!
Made this for dinner tonight… am going to make it again tomorrow. Loved it. LOVED IT. I totally get the “Green Crack” comment, now.
We love roasted broccoli! Next time, you could try Parmesan cheese or and Italian mix.
Oh yum, can’t wait to roast it this way
Made this for a dinner party. So quick and easy and it came out fabulous! I pre-steamed the broccoli for a few minutes before roasting to cut down on the time required. I also added the cheddar before roasting, and skipped the additional olive oil after removing from the oven to cut down on the greasiness. The broccoli disappeared in minutes.