Cheddar Baked Broccoli

This cheddar baked broccoli recipe is quick and simple to make. Think about swapping the cheddar for other cheeses – parmesan, feta, or goat cheese would all be delicious. 

Cheddar Baked Broccoli Recipe

This is one of my favorite ways to cook broccoli. Roasting broccoli in the oven is genius. The tips of the broccoli turn a bit crispy, while the stalks become tender.

How to Bake Broccoli in the Oven

This recipe is easy. Prepping takes about 5 minutes, then the roasting takes another 25 — making this perfect for busy nights. Once the broccoli has roasted toss it with some grated cheddar cheese. Since the broccoli is still hot, the cheese melts down onto the florets — making broccoli that almost anyone will love.

How to Bake Broccoli in the Oven

Consider 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 chicken or something else in the oven with a lower temperature, you can still roast the broccoli (or other vegetables). They will just take a little longer. Oh and if you were wondering, we have tried this method with frozen florets and it works just fine!

Cheddar Baked Broccoli Recipe

  • PREP
  • COOK

This cheddar baked broccoli is quick and simple to make. Think about swapping the cheddar for other cheeses — parmesan, feta, or goat cheese would all be delicious.

Makes 4 servings

You Will Need

1 1/2 pounds broccoli (about 3 cups)

1 clove garlic, thinly sliced

1 tablespoon extra-virgin olive oil

1/4 teaspoon fine sea salt

1/8 teaspoon red pepper flakes

1 ounce sharp cheddar cheese, coarsely grated (about 1/4 cup)


    1Heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

    2Prepare the broccoli by cutting the broccoli florets from the thick stalks, leaving about an inch of stalk attached to the florets. Pull the larger florets apart, so all are a similar size. Then use a vegetable peeler to peel away the tough outer skin of the stalks. Chop stalk into 1/2-inch discs.

    3Place the broccoli onto the baking in a single layer. Add the garlic and drizzle with olive oil. Season with the salt and red pepper flakes pepper then toss so that the broccoli is well coated.

    4Bake until tender and the tips of some of the florets are slightly browned, 20 to 25 minutes. Remove the broccoli from the oven and immediately toss with the cheese.

Adam and Joanne's Tips

  • About broccoli stalks: Depending on where you buy your broccoli, the broccoli may come with long stalks. These are delicious! Remove the florets then use a vegetable peeler to peel away the tough outer skin of the stalks. If they are very woody, you might want to cut away about an inch from the end and discard. Save the rest of the stalk though, it is perfect when baked.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the Nutrifox recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 119 / Carbohyrate 11.9 g / Protein 6.6 g / Dietary Fiber 4.6 g / Total Sugars 3 g / Total Fat 6.6 g / Saturated Fat 1.9 g / Cholesterol 6.9 mg / Sodium 246.8 mg
AUTHOR:  Adam and Joanne Gallagher
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7 comments… Leave a Review
  • Nadia February 14, 2012, 11:18 pm

    Made this for dinner tonight… am going to make it again tomorrow. Loved it. LOVED IT. I totally get the “Green Crack” comment, now.

    • Adam February 15, 2012, 3:42 pm

      We love roasted broccoli! Next time, you could try Parmesan cheese or and Italian mix.

  • Miri Leigh September 25, 2011, 12:43 pm

    Looks delicious! What a great way to make the vegetables go down! 🙂

  • Kalyn September 23, 2011, 10:31 am

    This sounds delicious, and thanks for the shout out for my roasted broccoli!

    • Joanne September 23, 2011, 3:37 pm

      Thanks Kalyn!

  • Isabelle @ Crumb September 21, 2011, 2:44 pm

    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!

    • Joanne September 21, 2011, 2:57 pm

      haha! I love that you call it green crack — i totally see it!


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