Roasted Cheddar Broccoli Recipe

This Roasted Cheddar Broccoli Recipe transforms a standard vegetable side into a crave-worthy showstopper by blasting it at high heat for caramelized edges. Finished with a crunchy, savory topping of sharp cheddar, panko breadcrumbs, and a hint of nutmeg, it delivers a texture and flavor profile that pairs perfectly with roasted meats or stands alone as a hearty snack.

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Roasted Cheddar Broccoli Ingredients

The Roasted Base:

• 1 large head Broccoli: Cut into long spears (stems included) for the best presentation and texture.
• 2 tablespoons Olive Oil: To coat the vegetable for roasting.
• Salt: To taste.

The Cheesy Crumb Topping:

• 1/2 cup Breadcrumbs: Preferably Panko (Japanese style) for maximum crunch.
• 1 cup Sharp Cheddar Cheese: Grated. Sharp cheese ensures the flavor cuts through the breadcrumbs.
• 1 bunch Scallions: Sliced thin (white and green parts).
• 1 tablespoon Olive Oil: Helps the breadcrumbs brown and bind to the cheese.
• Pinch of Nutmeg: The secret ingredient that adds a warm, nutty background note to the cheese.

How To Make Roasted Cheddar Broccoli

1. Preheat the oven: Set your oven to a high heat of 450°F (230°C). Prepare a large rimmed baking sheet.
2. Prep the broccoli: Cut the large head of broccoli into long spears. Toss them directly on the baking sheet with 2 tablespoons of olive oil and season generously with salt. Spread them out in a single layer.
3. First roast: Roast the broccoli in the preheated oven for 15 minutes. It should be almost tender and starting to brown at the edges.
4. Make the topping: While the broccoli roasts, mix the breadcrumbs (panko), grated cheddar cheese, sliced scallions, 1 tablespoon of olive oil, and the pinch of nutmeg in a small bowl until well combined.
5. Add the crunch: Remove the baking sheet from the oven. Sprinkle the cheese and breadcrumb mixture evenly over the roasted broccoli spears.
6. Final roast: Return the pan to the oven and roast for another 15 minutes. The cheese should be melted and the breadcrumbs deep golden brown.
7. Serve immediately: Remove from the oven and serve hot while the topping is crisp.

Recipe Tips

• Why High Heat? Roasting at 450°F is crucial. Lower temperatures will steam the broccoli, making it mushy. High heat drives off moisture quickly, caramelizing the natural sugars and creating those delicious crispy brown edges.
• The Power of Nutmeg: It might seem unusual, but nutmeg is a classic pairing for both dairy (cheese) and brassicas (broccoli). It creates a sophisticated flavor profile similar to a cheese fondue or béchamel sauce without the heaviness.
• Panko vs. Regular: Using Panko breadcrumbs is highly recommended over standard breadcrumbs. Panko flakes are larger and airier, staying crispy under the melting cheese, whereas fine crumbs can turn pasty.
• Don’t Waste the Stems: Cutting the broccoli into “spears” utilizes the sweet, tender stem. Just peel the very bottom inch if it feels woody before roasting.

What To Serve With Roasted Broccoli

• Roast Chicken: The cheesy crunch complements the tender meat of a Sunday roast.
• Steak: A hearty side that stands up to red meat.
• Baked Potato: Serve alongside for a complete vegetarian comfort meal.
• Lemon Wedge: A squeeze of fresh lemon juice right before eating cuts through the richness of the cheddar.

How To Store Roasted Broccoli

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheating: Do not microwave, or the breadcrumbs will get soggy. Reheat in an air fryer at 350°F for 3-4 minutes or in a toaster oven to re-crisp the topping.
• Freezing: Not recommended, as the texture of the roasted broccoli will become watery upon thawing.

Roasted Cheddar Broccoli Nutrition Facts

• Calories: ~260 kcal
• Fat: 18g
• Carbohydrates: 14g
• Protein: 10g
• Nutrition information is estimated per serving based on 4 servings.

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