CRISPY CHEESY ROASTED BROCCOLI RECIPE
This cheesy roasted broccoli recipe is the thing of side dish dreams! Easy to make with just a handful of ingredients, it's perfect to serve as part of your Thanksgiving or holiday meal, and quick enough to be part of a weeknight dinner.
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- 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.
- While the water heats, rinse and cut the broccoli 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.
- In a large bowl, mix together broccoli, olive oil, 1-teaspoon salt and black pepper.
- In a medium bowl, mix together the melted butter, panko crumbs, shredded cheddar, grated Parmesan cheese and red pepper flakes.
- 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. 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!
Nutrition Facts : Calories 325.09 kcal, Carbohydrate 14.5 g, Protein 14.49 g, Fat 24.67 g, SaturatedFat 11.73 g, Cholesterol 50.21 mg, Sodium 1522.48 mg, Fiber 4.24 g, Sugar 3.11 g, ServingSize 1 serving
ROASTED CHEDDAR BROCCOLI
Steps:
- Cut 1 large head broccoli into long spears. Toss with 2 tablespoons olive oil on a baking sheet; season with salt. Roast at 450 degrees F 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.
ROASTED BROCCOLI & CHEDDAR CHEESE DIP WITH POTATO WEDGES RECIPE - (4.4/5)
Provided by jenlin
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 450°F. Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the cheddar and Monterey jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper. Transfer to a serving dish and serve with roasted potato wedges or other dippers.
BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, cream cheese, cheddar cheese, broccoli, salt, pepper, milk, sour cream, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 683 calories, Carbohydrate 60 grams, Fat 39 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams
ROASTED BROCCOLI AND CHEDDAR CHEESE DIP
This savory dip features the classic combo of earthy broccoli and rich, tangy Cheddar. Like most cheese dips it's best devoured immediately after it's prepared, while the sauce is piping hot. Be sure to use mild Cheddar in this recipe since sharp Cheddars tend to get grainy when cooked in this type of sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield about 4 cups dip
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 450 degrees F.
- Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the Cheddar and Monterey Jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper.
- Transfer to a serving dish and serve with roasted potato wedges or other dippers.
BROCCOLI WITH CHEDDAR CHEESE SAUCE
Provided by Nancy Fuller
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
- Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
- Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.
BAKED POTATO WEDGES
Steps:
- Preheat the oven to 400 degrees F.
- Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
- Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.
POTATO WEDGES
Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads
Provided by Esther Clark
Categories Side dish
Time 50m
Yield Serves 4-6
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
- Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.
Nutrition Facts : Calories 200 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.23 milligram of sodium
ROASTED POTATO WEDGES WITH CHEDDAR CHEESE
I love these potates with barbecued chicken. The cheese sauce is also nice on baked potatoes with broccoli added.
Provided by Dancer
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a resealable plastic bag, toss potatoes with oil, salt and pepper.
- Spread evenly onto baking pan and cover with foil.
- Bake for 30 minutes, remove cover and turn potatoes.
- Bake for 10 additional minutes or until lightly browned.
- Heat oil in medium saucepan.
- Add flour and stir over medium heat for 30 seconds.
- Add milk and stir until thickened.
- Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
- Serve potato wedges with warm cheese sauce.
Nutrition Facts : Calories 277.3, Fat 18.1, SaturatedFat 6.5, Cholesterol 28.8, Sodium 364.2, Carbohydrate 20, Fiber 1.5, Sugar 3.4, Protein 9.3
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