Crispy Cheesy Roasted Broccoli

Cheesy roasted broccoli is a flavorful side dish topped with melty cheese. With just a handful of ingredients, I can make it part of a delicious weeknight dinner. It requires minimal prep and even my picky eaters enjoy it. It’s perfect to serve as part of a holiday meal too!

Roasted Broccoli with Parmesan Cheese

When it comes to the holidays I’m all about sides, and the crispier and cheesier the better! This broccoli is roasted with two types of cheese, Cheddar and Parmesan. The Cheddar melts wonderfully across the broccoli and the Parmesan adds a nutty flavor to the dish. Cheesy roasted broccoli is decadent, full of flavor. and absolutely delicious! 

Tips for Beginners

• Panko breadcrumbs are a must in this recipe. They add great texture to the broccoli. Fine breadcrumbs aren’t a great substitute.
• Before roasting, the broccoli is very slightly boiled and placed in cold water (this helps it to keep its vibrant green color). It’s important to remove any excess water with paper towels, which will help keep it crispy.
• Make sure not to overcrowd the roasting sheet as this can create steam and result in the broccoli not getting crispy.

Recipe Card

Crispy Cheesy Roasted Broccoli Recipe

4.79 from 51 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4 people

Author: Becky Hardin

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This cheesy roasted broccoli recipe is a flavorful side dish with melty cheese! Easy to make with just a handful of ingredients, it's perfect to serve as part of your holiday meal, and quick enough to be part of a weeknight dinner.

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Ingredients 

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• ▢ 1 head broccoli* cut into florets with 1-inch stems attached
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 teaspoons kosher salt divided
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 tablespoons unsalted butter melted
• ▢ 1/3 cup panko bread crumbs
• ▢ 1 cup shredded sharp Cheddar cheese
• ▢ ¼ cup grated Parmesan cheese**
• ▢ 1/8 teaspoon crushed red pepper flakes

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Instructions 

• Heat oven to 450°F and set a large, rimmed sheet pan on the middle rack in the oven (while the oven heats).
• While the oven preheats, bring a large pot of water and 1 teaspoon salt to boil.

  In the meantime, rinse and cut the broccoli into florets (they should all be about the same size).
  1 head broccoli*
  
• Fill a large mixing bowl with ice water, and set it next to the stove.
• When the water is boiling, add the broccoli florets, and set the heat to medium-low. Boil the broccoli for 2 minutes.
  
• After 2 minutes, use a slotted spoon to submerge the broccoli in the ice water to cool for 2 minutes.
  
• Transfer the broccoli to a paper towel-lined plate to dry and pat dry with another paper towel.
• In a large bowl, mix together broccoli, olive oil, 1 teaspoon salt and black pepper.
  2 tablespoons extra virgin olive oil, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper
  
• Remove the hot baking sheet from the oven and spread the broccoli mixture evenly over the pan.
  
• Set the oven to broil and return the pan with the broccoli to the middle rack of the oven. Broil the broccoli 4 minutes.
• While the broccoli is broiling, in a medium bowl, mix together the melted butter, panko crumbs, shredded cheddar, grated Parmesan cheese and red pepper flakes.
  2 tablespoons unsalted butter, 1/3 cup panko bread crumbs, 1 cup shredded sharp Cheddar cheese, ¼ cup grated Parmesan cheese**, 1/8 teaspoon crushed red pepper flakes
  
• Remove the pan from the oven, and sprinkle the breadcrumb/cheese mixture evenly over the top of the broccoli.
  
• Return the broccoli to the oven and broil another 3-5 minutes or until the broccoli is fork-tender and the cheese has melted and is crispy around the edges. Watch closely so the cheese doesn’t burn.

  (**Note: If the cheese is browning too quickly, remove the broccoli from the oven and turn off the broiler. After 1 minute, return the broccoli to the oven and let it finish cooking with residual heat.)
• Serve immediately and Enjoy!

Becky’s Tips

*Fresh broccoli tastes best for this recipe. I don’t recommend using frozen.

**Fresh Parmesan cheese works best for this recipe.

Calories: 325.09kcalCarbohydrates: 14.5gProtein: 14.49gFat: 24.67gSaturated Fat: 11.73gCholesterol: 50.21mgSodium: 1522.48mgPotassium: 517.8mgFiber: 4.24gSugar: 3.11gVitamin A: 1477.55IUVitamin C: 135.59mgCalcium: 353.59mgIron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Cheesy Roasted Broccoli

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Set the oven and baking sheet: Heat oven to 450°F and set a large, rimmed sheet pan on the middle rack in the oven (while the oven heats).

Prepare broccoli (Cut, boil and submerge in ice cold water): While the oven preheats, bring a large pot of water and 1-teaspoon salt to boil.

In the meantime start preparing 1 head broccoli, rinse and cut the it into florets (they should all be about the same size).

Fill a large mixing bowl with ice water, and set it next to the stove.

When the water is boiling, add the broccoli florets, and set the heat to medium-low. Boil the broccoli for 2 minutes.

After 2 minutes, use a slotted spoon to submerge the broccoli in the ice water to cool for 2 minutes.

Transfer the broccoli to a paper towel-lined plate to dry and pat dry with another paper towel.

Broil broccoli: Once pat dry, transfer broccoli florets in a large bowl. Mix together 2 tablespoons extra virgin olive oil, 1 teaspoons kosher salt and ½ teaspoon freshly ground black pepper.

Remove the hot baking sheet from the oven and spread the broccoli mixture evenly over the pan.

Set the oven to broil and return the pan with the broccoli to the middle rack of the oven. Broil the broccoli 4 minutes.

Prepare cheese and breadcrumbs mix: While the broccoli is broiling, in a medium bowl, mix together 2 tablespoons of unsalted butter, 1/3 cup of panko bread crumbs, 1 cup shredded sharp Cheddar cheese, ¼ cup grated Parmesan cheese, 1/8 teaspoon crushed red pepper flakes.

Combine broccoli and cheese mix and broil: Remove the pan from the oven, and sprinkle the breadcrumb/cheese mixture evenly over the top of the broccoli.

Return the broccoli to the oven and broil another 3-5 minutes or until the broccoli is fork-tender and the cheese has melted and is crispy around the edges. Watch closely so the cheese doesn’t burn.

Note: If the cheese is browning too quickly, remove the broccoli from the oven and turn off the broiler. After 1 minute, return the broccoli to the oven and let it finish cooking with residual heat.

Serve hot and enjoy!

How to Store

Transfer any leftovers to an airtight container and refrigerate for 1-3 days. Microwave for 30 second increments or add some extra cheese mixture and broil for a few minutes, or until the cheese melts.

Serving Suggestions

This broccoli is perfect as a side for your Thanksgiving or holiday table. Serve it with Garlic Butter Salmon or my buttery Restaurant Style Steak. Enjoy!

More delicious side dishes to try

Pickled Red Onions

Homemade Garlic Bread Recipe

Saffron Rice

Fried Green Beans