Cheesy Baked Broccoli

Scroll down to the recipe card below for full information on ingredients and amounts.

• Broccoli – Fresh broccoli is ideal for this baked broccoli cheese, as it roasts beautifully and develops a caramelized, crispy texture. You’ll need about 1½ pounds, which equals roughly two medium heads—cut into evenly sized florets for even roasting.
• Garlic – Freshly minced garlic adds depth and complements the roasted vegetable. If you're short on time, garlic powder is a quick substitute.
• Cheeses – A mix of sharp cheddar and parmesan creates the perfect cheesy topping. Grate your own cheese for best melting results, as pre-shredded varieties often contain anti-caking agents that prevent smooth melting.
• Olive Oil – Just enough olive oil helps the florets roast evenly and develop crispy, golden edges.
• Seasoning – A simple mix of salt and pepper is all you need, but a pinch of red pepper flakes adds a subtle kick.

Can you roast broccoli stems?

Yes, and you absolutely should! Broccoli stems are not only edible but become deliciously tender and slightly sweet when roasted—some even say they’re better than the florets. Just peel the tough outer layer with a vegetable peeler to reveal the tender core, then cut into pieces about the same size as the florets. Toss them in with the broccoli florets and roast together for a flavor-packed side dish.

How to make roasted broccoli with cheese?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1. Cut a broccoli head into florets. In a greased sheet pan, toss broccoli, olive oil, garlic, salt, pepper and red pepper flakes together, until evenly coated. Spread into a single layer, but not too close together. You need room for them to roast instead of steaming.

Tip: Cut the florets large! Smallish or bite size chunks of florets tend to burn on the outside before the inside gets cooked, in the high heat.

2. Bake for 15 to 20 minutes in a pre heated 425 degree oven, until crisp, tender and lightly browned. Remove baking pan from oven and place on a wire rack (do not turn off oven).

3. Using a spoon, move broccoli florets closer together (so that the cheese will stay mostly on the florets), sprinkle both cheeses evenly on top.

4. Return pan back into the oven and bake until the cheese melts ( 2 to 3 minutes). Serve it immediately.

Substitutions & Variations

While this oven-roasted broccoli and cheese recipe is incredibly tasty on its own, here are a few easy ways to customize it and make it your own:

• Add some crunch by sprinkling crispy bacon bits or toasted panko breadcrumbs over the top just before serving.
• Mix up the cheese! Try a Mexican blend, Gruyère, mozzarella, gouda, or Asiago for a different flavor profile.
• Go half and half by replacing some of the broccoli with cauliflower florets for a colorful twist.

How to Make Ahead & Store Cheesy Roasted Broccoli

While this side dish dish is best served hot with melty, gooey cheese, it’s also make-ahead and leftover-friendly!

• Prep Ahead: Chop the broccoli and prep your seasonings and oil in advance. Store separately, then toss everything together just before roasting.
• Bake Ahead: Roast it a few hours ahead of time. Just before serving, top with cheese and reheat in a 425°F oven until the cheese is melted—just a minute or two is all it takes!
• Store Leftovers: Let the veggie cool completely, then store in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in the microwave until heated through, or use the oven for a crisper texture.

Recipe Tips

• Dry Thoroughly: After washing, pat broccoli dry—excess moisture prevents crisping in the oven.
• Even Sizes: Cut florets to a similar size so they cook evenly without burning or undercooking.
• Don't Overcrowd: Spread florets in a single layer with space between to ensure they roast, not steam.
• Watch the Time: Roast just until tender and vibrant green—avoid overcooking or dark browning.
• Prep Your Pan: Grease your baking sheet well (or use parchment paper) so melted cheese doesn’t stick.