Cheddar-Roasted Broccoli

Name: Cheddar-Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick; 3 tablespoons extra-virgin olive oil; Salt and pepper; 2 garlic cloves, finely chopped; 3/4 packed cup/3 ounces coarsely grated extra-sharp Cheddar

By Ali Slagle

Published March 1, 2024

Cheddar-Roasted Broccoli — Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 4(667)
Comments: Read comments

With frizzled florets and crisp-tender stems, roasted broccoli is pretty delicious on its own. Follow Step 1 if you need a go-to basic method, or keep going for broccoli all dressed up in lacy skirts of Cheddar. Store-bought grated cheese will work, but freshly grated cheese will have an easier time surrendering to the heat of the oven. Let the cheese go past melted to just golden brown, at which point it will crisp into chips on your florets. Serve the broccoli alongside chicken cutlets, sausage or refried beans — or eat it straight from the sheet pan with your fingers.

Featured in: The One Way to Roast Every Kind of Vegetable

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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

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Preparation

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.

Ratings

4 out of 5

667 user ratings

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Comments

B1 year ago

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.

Lynda1 year ago

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.

Hapibirder1 year ago

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.

Mike B1 week ago

My go-to way of cooking broccoli now.

LouAnn Daprato3 months ago

Best broccoli ever !! I usually burn it to a crisp, eat a few burnt pieces and then throw it out literally !! This was delightful

Helene3 months ago

I cooked this last night after I returned from work. Super quick and easy and delicious. I didn’t have cheddar so I used grated parmesan instead. I also sprinkled a generous amount of hot paprika powder for a bit of a kick. Absolutely love it.

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