This Sheet Pan Broccoli with Cheese is a delicious combination of crispy oven roasted broccoli florets topped with a cheddar and parmesan mixture - Easy, Flavorful and a cheesy side dish that both adults and kids will enjoy.
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This post was originally published on 09/22/2020 and modified on 02/22/2022 to add more details. However, the recipe and images remain the same.
Sheet Pan Broccoli with Cheese
What's not to love? Crisp, tender, garlicky broccoli with charred edges topped with melted cheddar and parmesan. It is easy, kid friendly, made in one sheet pan, simple yet flavorful and delicious.
Baked broccoli with garlic is a healthy side dish with major crowd appeal. Broccoli contains a lot of good fiber, vitamin C, and a generous amount of protein.
When my kids were younger, it was steamed veggie (with a side of ranch dressing) all the way. Now, that they've grown a bit older, they have learned to appreciate roasted vegetables. Roasting vegetables concentrates the flavor, makes them sweeter with slightly crispy edges and is highly addictive.
For best taste and texture serve this side dish fresh from the oven, when cheese is perfectly melty.
Can I use frozen broccoli?
Frozen florets crisps less when compared to using fresh ones, due to the high water content. The secret? Don’t thaw it first!
Tips for success
Wash AND dry your florets - After you wash your head, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it’s too wet when it goes in the oven, it won’t get brown and crisp.
Cut your florets to a similar size - Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. You don’t want smaller ones to burn before larger ones become tender!
Don’t over crowd - If the florets are too close together on the sheet pan, they will steam in the over instead of crisping up. Make sure to spread your florets in an even layer with a little space between each one.
Use the stalk - Stalks are delicious when roasted. Chop it and roast it right along with the florets.
Cheese - We used a mixture of cheddar and parmesan cheeses. Mexican blend will also work well.
Don't overcook - Cook florets until tender yet has some firmness, so that it retains some of its vibrant green, without becoming dark in color.
Grease baking sheet - If your baking sheet is not non-stick then, grease it with a coating of non-stick cooking spray.
Serve hot - This dish is best served straight from the oven for the maximum ooey-gooey cheesy deliciousness.
How to Bake in air fryer?
If using an air fryer, we recommend working with half the recipe to fit (or bake in two batches).
- Prep florets as per instructions and toss together in a large bowl.
- Cook in a pre heated 380 degree air fryer (add 1 to 2 tablespoons water into the bottom of the air fryer basket, check our air fryer broccoli recipe for more details), in a single layer, cook for 6 to 7 minutes, shaking them once half way through cooking.
- Open the basket, move florets closer together (so that the cheese stays on top), sprinkle both cheeses evenly on top. Continue cooking for another minute or two, until cheese melts.
Broccoli - Trim fresh head and use the tops (called florets) in this recipe. You can also use frozen with slightly less crispy result.
Olive oil - Use a high-quality olive oil for the best flavor.
Garlic - Chopped fresh or use powdered garlic.
Seasoning - Salt, pepper and red pepper flakes
Cheese - Shredded cheddar and parmesan
How to make?
Toss florets with olive oil, chopped garlic, salt, pepper and red pepper flakes on a sheet pan. Spread into a single layer and bake at 425 degree oven for 15 to 20 minutes.
Top with a mixture of cheddar and parmesan and bake again for 2 to 3 minutes, to melt cheese. Serve roasted veggie with cheese immediately.
How to make ahead?
This dish is best served immediately, straight from the oven. However, if you want to make ahead, then we recommend roasting the veggie few hours ahead. Top with cheese and bake again (it might take a minute longer) just before serving.
How to serve?
This is a great side dish that pairs well with
- Air fryer chicken nuggets
- Spaghetti Aglio e Olio
- Ramen Alfredo Noodles
- Garlic Butter Shrimp and Rice
- Baked Spaghetti and Meatball Cups
- Garlic butter Ramen Noodles
- Pasta with Pesto Cream Sauce
- Or with any of your favorite chicken dishes, steak, fish, mac and cheese or pasta dishes.
Frequently asked questions:
It is a very healthy dish that is loaded with flavor and depth. It is packed with fiber, protein, iron, potassium, calcium, selenium, magnesium and also good source of rich vitamins and antioxidants.
Wash head under running water and make sure to dry them thoroughly before roasting. If if it is very wet, then it will end up steam cooking in the oven without getting roasted.
Cooking veggie does lower levels of some nutrients, but roasting makes them hearty, filling and almost too tasty to be good for you (more on benefits of roasted vegetables) It is a great way to get picky eaters enjoy vegetables.
More cheesy dishes:
- Garlic Bread Grilled Cheese
- Leftover Mac and Cheese Cups
- Jalapeno Poppers
- Stuffed Mushrooms
- Potato Pesto Grilled Cheese
- 1 and ½ pounds broccoli (cut into even size florets)
- 3 tablespoons olive oil
- 2 large garlic cloves, chopped
- Salt, to taste
- Ground black pepper, to taste
- Red pepper flakes, to taste
- 1 and ½ cups shredded cheddar cheese
- ¼ cup shredded parmesan cheese
- Pre heat oven to 425°F.
- 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.
- Bake for 15 to 20 minutes, until crisp, tender and lightly browned.
- Remove baking pan from oven and place on a wire rack (do not turn off oven).
- Using a spoon, move broccoli florets closer together (so that the cheese stays on the broccoli), sprinkle both cheeses evenly on top.
- Return pan back into the oven and bake until cheese melts ( 2 to 3 minutes).
- Serve broccoli immediately.
Don’t overcook – Cook broccoli until tender yet has some firmness, so that it retains some of its vibrant green, without becoming dark in color.
Even size – Cut florets the same size so that it cooks evenly. Uneven size will result in the smaller ones getting overcooked before the bigger one is done.
Don’t overcrowd – Broccoli needs some breathing room to help it get caramelized. Spread even and not overcrowd.
Grease baking sheet – If your baking sheet is not non-stick then, grease it a coating of non-stick cooking spray.
Serve hot – This dish is best served straight from the oven for the maximum ooey-gooey cheesy deliciousness.
To make ahead – If you are making broccoli and cheese bake for a dinner party, then broccoli can be prepped, roasted few hours ahead. Top with cheese and bake just before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 18mgSodium: 346mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 7g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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