What vegetable isn’t improved by a blanket of melty cheese? This cheesy roasted broccoli side dish is sure to impress at your next gathering or elevate your weeknight dinner. It pairs beautifully with almost any main course.
We roast broccoli florets until they’re lightly browned and crisp, then sprinkle them with shredded Mexican blend cheese and return to the oven just until melted. The result is a savory, cheesy side that’s both simple and satisfying.
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Recipe details
Nutrition per serving
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Ingredients
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 425°F.
- Wash and dry the broccoli florets. Cut any large pieces into bite-size pieces.
- On a baking sheet, toss the broccoli with olive oil, salt and pepper until evenly coated. Spread in a single layer.
- Roast on the middle rack, tossing halfway through, until the broccoli is lightly browned and crisp, about 15-20 minutes.
- In the last 1-2 minutes of cooking, carefully sprinkle the shredded Mexican blend cheese over the broccoli. Return to the oven and bake just until the cheese has melted, about 1-2 minutes.
- Serve immediately.
Recipe Tips
For extra flavor, add a pinch of chili powder or cumin before roasting.
Make sure the broccoli is dry before tossing with oil to ensure it roasts instead of steams.
Keep an eye on the cheese in the final minute to prevent burning.
FAQ
Can I use frozen broccoli?
Yes, but thaw and pat dry thoroughly before roasting to avoid excess moisture. Roasting time may be slightly longer.
What can I substitute for Mexican blend cheese?
Any good melting cheese like cheddar, Monterey Jack or a mix of mozzarella and cheddar works well.
Can I make this dairy-free?
Yes, use a dairy-free shredded cheese alternative. Nutritional yeast can also be sprinkled on for a cheesy flavor.
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