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    Home » Recipes » Dinner

    Broccoli and Cheese

    Published: Apr 25, 2023 · Modified: Sep 30, 2024 by Maria Doss · This post may contain affiliate links · Leave a Comment

    Broccoli and Cheese makes an irresistible combination and is a tasty way to eat your veggies! Elevate your oven roasted broccoli to the next level with this effortless, tasty and cheesy side dish that is ready in under 30 minutes.

    Jump to Recipe
    black sheet pan with broccoli and yellow melted cheese.

    If you are looking for a a delicious way to eat your broccoli or feed a picky eater, then this cheesy side dish is a must try!

    It takes minutes to prepare and will feed the pickiest of kids! Who can resist a pan of crispy charred tender florets smothered in cheese?

    Roasted broccoli achieves a caramelization factor with crisp, crunchy edges that can never be achieved when steamed or boiled. Have you tried air fryer broccoli?

    Fresh florets are tossed with olive oil, garlic and seasonings, roasted at high heat until crispy and charred on the outside, and then topped with a mix of cheddar and parmesan cheeses, flash baked to melt the cheese. It's simply irresistible!

    It is easy to make and perfect for busy weeknights served with pasta dishes. This broccoli and cheese dish will quickly become part of your dinner rotation - truly addictive!

    Jump to:
    • Why this recipe works?
    • Ingredients
    • Substituions & Variations
    • How to make?
    • How to serve?
    • How to make ahead?
    • Helpful tips
    • Recipe FAQs
    • More broccoli recipes to try
    • Broccoli with Cheese

    Why this recipe works?

    Roasting broccoli is a proven method to intensify the flavor, caramelize the natural sugars, and achieve a crispy crunchy exterior. It adds depth and complexity! And when you finish it off with a generous shower of cheddar and parmesan cheeses….it’s so damn good!

    Ingredients

    ingredients needed for the recipe.

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

    • Broccoli - Fresh head is best for this broccoli and cheese recipe. You’ll need about 1½ pounds of broccoli which is approximately 2 medium sized heads.
    • Garlic - We love freshly minced garlic with broccoli and cheese, although you can easily substitute garlic powder if you are in a rush.
    • Cheese - For cheesy broccoli, I like the flavor of slightly sharp and pungent cheddar cheese combined with complex and nutty parmesan.
    • Olive oil - It helps to crisp the florets in the oven without burning. Although too much of oil will result in the florets soaking it up like a sponge, making the broccoli and cheese dish too greasy.
    • Seasoning - Salt, pepper and a dash of red pepper flakes.

    Pro Tip: Did you know that you can also roast the stems of the broccoli head? They are so tasty when roasted, might even rival the florets! Remove the tough outer layer with a vegetable peeler, cut into bite-sized pieces and toss it in with the rest of the florets.

    Substituions & Variations

    Though this oven roasted broccoli and cheese recipe is absolutely delicious and doesn’t really need anything else, here are few suggestions to make this dish your own.

    • Sprinkle some crispy bacon bits along with the cheese.
    • Sprinkle some toasted panko bread crumbs before serving.
    • Switch up the cheeses and use a Mexican blend, gruyere, mozzarella, gouda or asiago cheese.
    • Replace half the broccoli with cauliflower florets.

    How to make?

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

    two photo collage of broccoli florets in a black baking sheet.
    two photo collage of cooked broccoli florets topped with melted cheese in a black baking sheet.
    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.

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    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).

    Tip: Don't overcook! Cook florets until tender yet with some firmness and retains the vibrant green, without getting too dark in color.

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

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

    How to serve?

    The baked broccoli and cheese is best when enjoyed right out of the oven so plan on having your entree ready to be served. Make it a kid friendly dinner and watch your kids gobble it up!

    How to make ahead?

    You’ll want to enjoy this dish hot for the ultimate melted cheesy yumminess but leftovers also keep well.

    • Prep-Ahead: You can pre-chop your florets and measure out the seasonings and oil ahead of time. Toss everything together just before baking.
    • Bake ahead: You can roast the veggie few hours before serving. Top with cheese and pop into the 425 degree oven again to melt the cheese (it might take a minute longer) and dig away!
    • Refrigerate: Once the cheesy roasted broccoli has cooled to room temperature, transfer to an airtight container and refrigerate for 2-3 days.
    • To reheat : You can reheat in the microwave until warmed through.

    Helpful tips

    • Dry thoroughly - 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.
    • Grease baking sheet - Make sure to grease your baking sheet liberally with non-stick cooking spray so that the melted cheese won't stick to the baking sheet. You can line your sheet with parchment paper instead.

    Recipe FAQs

    Can I use frozen broccoli?

    Sure can! Frozen broccoli florets will not quite crisp as fresh broccoli and will cook tender with slightly crisp edges. However, they will still be delicious because they will be eventually concealed in cheese.

    Can you cook in the 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.

    Do you wash broccoli before roasting?

    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.

    black sheet pan with broccoli and yellow melted cheese along with 2 forks.

    More broccoli recipes to try

    • Shrimp and Broccoli Stir Fry
    • baked pasta chicken broccoli in a grey dish.
      Chicken Broccoli Alfredo Pasta Bake
    • pasta, chicken and broccoli in a white round plate with black fork.
      Chicken Broccoli Alfredo
    • roasted broccoli florets in a black air fryer plate.
      Air Fryer Broccoli
    cooked broccoli with yellow cheddar cheese and two forks.

    Broccoli with Cheese

    Broccoli and Cheese makes an irresistible combination and is a tasty way to eat your veggies! Elevate your oven roasted broccoli to the next level with this effortless, tasty and cheesy side dish that is ready in under 30 minutes.
    4.8 from 20 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 3 to 4 Servings (as a side dish)
    Calories: 230kcal
    Author: Maria Doss

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    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 – Make sure to grease your baking sheet liberally with non-stick cooking spray so that the melted cheese won't stick to the baking sheet. You can line your sheet with parchment paper instead.
     

    Nutrition

    Serving: 1 Serving | Calories: 230kcal | Carbohydrates: 14g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 203mg | Potassium: 657mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1331IU | Vitamin C: 181mg | Calcium: 200mg | Iron: 2mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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