This baked broccoli and cheese recipe gives new life to an often dull but healthy vegetable. In fact, if you thought you didn’t like broccoli this just may be the way of making it to change your mind!
What is it?
This baked broccoli is a healthy side dish that is a crowd-pleaser. Roasting the broccoli brings out a sweetness you probably didn’t know was there.
To make the broccoli taste even better, we’ll add a pinch of salty cheese and some fresh lemon. This adds a burst of freshness and flavor that people find appealing. In every tender but crunchy bite.
What’s in this?
If you are looking for a simple side dish, you need to try this easy roasted broccoli recipe. Featuring only a handful of common ingredients, you can make this in about a half hour.
How to make this
You’re going to need some broccoli florets for this. If all you have is a whole head of broccoli, see this helpful link for how to cut broccoli into florets.
- Using a parchment paper-line baking pan, toss the broccoli florets with some olive oil.
- Season with salt and pepper.
- Roast for 15 minutes and then turn the florets. Roast for another 10 minutes.
- Add lemon zest and juice to the broccoli and top with grated cheese.
Tips for roasting broccoli
These are a few things I’ve learned to help you make better roasted broccoli every time!
- Place the larger florets closer to the edge of the baking pan and cut them into bite-size pieces. This will make the broccoli caramelize better and roast more evenly.
- Don’t over-crowed the pan! We like these baking pans because they roast evenly and have a nice rim to keep our oven neat and tidy. (That is an affiliate link that we are compensated a tiny amount for if you purchase.)
- Use a higher oven temperature to roast broccoli. This “shocks” the florets quickly and give you a soft crunch on the outside with a tender bite on the inside.
We use Pecorino cheese but Parmesan, Romano, and Asiago cheese all work well with this broccoli side dish.
Instead of olive oil, toss the floret in some aged balsamic vinegar. After roasting, season with some crushed red pepper, oregano, and Parmesan cheese.
Frozen broccoli florets are a convenient choice for this recipe. The secret is to roast at at a higher oven temperature of 450° and to preheat the baking pan first. This will cause the florets to begin roasting the second they hit the pan and ice or moisture will evaporate instantly.
Store any leftover roasted broccoli in an air-tight container for up to 3 days in the refrigerator. To reheat, use a tablespoon or so of olive oil and heat it up in a small saute pan.
Toss the leftover broccoli in the warm pan and serve. You may want to sprinkle a little grated cheese on top of it before reserving.
Other Healthy Side Dishes
- Roasted Fennel
- Steamed Kale
- Balsamic Garlic Roasted Brussels Sprouts
- Wilted Spinach with Roasted Tomatoes
- Roasted Kale
- Blitva (Swiss Chard with Potatoes)
Please try this roasted broccoli and let us know what you think about it. If you make your own variation, even better. Please share that with us as well!
Roasted Broccoli and Cheese
- 1 lb Broccoli florets Halved if large
- ¼ cup Extra-virgin olive oil
- 1 tsp Kosher salt
- 1 tsp Black pepper Fresh ground if possible
- 1 Lemon
- 1 oz Pecorino cheese
- Preheat your oven to 425° F and line a rimmed baking sheet with parchment paper.
- Toss the broccoli florets with the olive oil and spread evenly on the baking sheet. Season the florets with salt and pepper.
- Roast for 15 minutes, then turn each floret over and roast for about 10 more minutes.
- Zest the the whole lemon over the broccoli and then squeeze the juice from half of the lemon over the broccoli (more if you like.) Sprinkle with the grated cheese and serve!
- Do not over-crowed the baking sheet.
- Place the larger piece of broccoli toward the edge of the baking pan.
- Cut bigger florets in half.