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.
1 1/2 pounds broccoli (about 3 cups)
1 clove garlic, thinly sliced
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 ounce sharp cheddar cheese, coarsely grated (about 1/4 cup)
Heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
Prepare 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.
Place 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.
Bake 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.