Roasted Cheddar Broccoli

Serves: 4

Cheesy broccoli, topped with a crunchy bread topping. Yum!
Note: Roasted broccoli has a dry texture. If you prefer a moister broccoli, steam the broccoli, then continue with tossing in olive oil and finish in a 350° oven for 10 minutes, or until cheese is melted and crumbs are crispy.

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1 large head broccoli
2 tablespoons olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
1/2 cup panko bread crumbs (or use 2 slices gluten-free bread made into crumbs)
1 cup sharp cheddar cheese, grated
1 bunch scallion, sliced
1 pinch nutmeg



Cut broccoli into long spears. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 450° until almost tender, 15 minutes. Toss 1/2 cup breadcrumbs (preferably panko) with 1 cup grated sharp cheddar, 1 bunch sliced scallions, 1 tablespoon olive oil and a pinch of nutmeg. Sprinkle on the broccoli and roast 15 more minutes.

Photograph by Christopher Testani

Recipe courtesy Food Network Magazine

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