Cheddar-Roasted Broccoli Recipe (2024)

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.

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.

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.

I like to put the broccoli florets in a plastic bag, apply the oil and salt and then shake it up to distribute oil and seasoning rather than directly on the sheet pan. With the latter method, I seem to get more oil on the pan rather than the broccoli (I know using plastic bags isn't really eco friendly but less wasteful with regard to the oil)

Ate this on top of a baked potato and will do that again. Great recipe.

In similar recipes rather than oil on the sheet pan or veggies in a plastic bag, I use one of my glass containers with a lid and shake it up!

MHKC: re: cutting the vegetables, the picture doesn’t exactly match the recipe copy. The recipe says to cut the florettes off of the stems and then cut the stems in slices. I don’t see the slices on the sheet pan and I also see a couple of inches of stem attached to the florettes. Especially with older broccoli, the stems will take longer to cook than the florettes. I don’t think it’s an exact science and I also think it would be delicious regardless of how you cut it.

I use 400 degrees with the convection feature. Foil is less likely to burn than parchment, esp. if you preheat the pan, which is a good idea.Tonight I mixed the roasted broccoli (no cheese) with bowtie pasta, thawed homemade pesto from the freezer, and a little lemon juice. Really good, with leftovers.

Delicious! So simple but tastes amazing. It was consumed in a flash.

Olive oil doesn’t smoke at 425. I’ve been roasting broccoli and other vegetables at this temperature weekly for years.

Love it!

I put the sheet pan on the bottom rack of a cold oven set to 425 degrees.I roast all my vegetables this way.After 15 minutes, I shredded gruyere over the broccoli, moved the rack up to the middle of the oven, and baked until the cheese was melted.

These directions work perfectly. 425 degrees is an ideal temperature for roasting any vegetable. Your oven may be running much hotter if food is burning at that setting for you—get yourself a good oven thermometer and check that 425 degrees is indeed 425 degrees. The cheese on this takes it over the top!

Doesn’t Olive Oil smoke at 425?

I feel silly for not coming up with this on my own! Kids devoured it.

Followed recipe, but I also added a thinly sliced shallot, and I had a brick of Tillamook White Cheddar, so I grated that on top. It was delicious!

My husband is not a greens person. Can I do this with a chicken breast instead? He’s also lactose intolerant. Think bbq sauce will work as a swap out?

Made this tonight using Gouda as it was all I had. I used a silicone sheet with parchment paper over it in my cookie sheet. Delicious and the crispy cheese was fantastic with the roasted broccoli. Not hard to do or time consuming. Will make again.

Never have I ever before eaten broccoli that made me moan in a way that had my husband giving me the side eye....I made this just as directed, but since I had some small potatoes, I roasted them for 20 minutes ahead, then added the broccoli and followed the recipe as published with an adjusted amount of store-brand extra sharp cheddar that I grated myself. Huge flavor payoff for very little effort!

It probably depends on the broccoli we used, but I found this dish to be barely palatable.

Made this and tossed it with penne and some peeled prawns. Utterly fantastic and satisfying.

My oven may run hot, but I roast broccoli and most other vegetables, tossed with garlic-infused olive oil and salt and pepper, at 375 degrees and it is delicious. I’ll add grated cheese next time!

I made this tonight. The dish was quite tasty. I made the mistake of piling the cheese up on 'crowded' pieces of broccoli, so the cheese did not crisp up evenly throughout the dish (my bad). That said, I would make this again.

Great recipe. However, I'm baffled by a couple of steps including:"arrange [florets] in a single layer, cut sides down" -- I clipped a bunch of florets but there is no "cut side." I just spread them on a cookie sheet."Sprinkle the broccoli with the garlic, stir to combine . . ." == How can one "stir" a bunch of broccoli florets on a flat sheet without knocking most if not all off onto the counter. I just sprinkled the garlic and the grated cheese and it worked out well.

I've been roasting vegetables for decades. Why did I never come across this technique before? I was craving comfort food but didn't want to over-indulge. I made it with cauliflower (no broccoli on hand) and ate it with a baked sweet potato. I will be frico-izing broccoli and a variety of other veggies from now on! Thanks!

Note: No need to waste parchment paper...get a stainless steel sheet pan with shallow sides, cook what ever your cooking remove from pan to eat, then put water in the sheet pan in the sink to soak, (doesn't take long), give a swish, clean it, or put in dishwasher...

I just made a 1/3 recipe of this for my lunch. It was delicious and very satisfying. I advise against someone’s suggestion about substituting foil for the parchment paper. The cheese was hard to peel off. I didn’t have sharp cheese, though, and used my favorite Tillamook medium.

I just use my oil mister - even, light coating of oil without messy hands or extra bowls.

Olive oil doesn’t smoke at 425. I’ve been roasting broccoli and other vegetables at this temperature weekly for years.

I prepared this for a midmorning breakfast and though not traditional, it was greatly appreciated by all. I followed the directions exactly and was amazed that the dish turned out as described.