Roasted Cheddar Broccoli Recipe 445 Food

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

SIMPLE ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
• Toss the broccoli florets and stem pieces with the oil and a sprinkle with salt and pepper together in a large bowl. Arrange in a single layer on a baking sheet. Roast until tender, stirring halfway, 14 to 16 minutes depending on the size of the florets. Transfer to a plate and serve.

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.

CHEDDAR BROCCOLI BAKE

Steps:

• Preheat the oven to 350 degrees F. Spray 9 by 13-inch casserole dish with Pam.
• Put broccoli, garlic salt and pepper in a bag and toss.
• Place in casserole dish and top with Cheddar Cheese.
• Cover and bake for 20 minutes.

BROCCOLI WITH CHEDDAR CHEESE SAUCE

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.

ROASTED BROCCOLI AND CHEDDAR CHEESE DIP

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.

ROASTED BROCCOLI

Steps:

• Cut one large bunch of broccoli into 3-inch spears, toss with 3 smashed cloves garlic, a pinch of red pepper flakes and 3 tablespoons sesame oil. Spread the spears on a baking sheet and roast at 450 degrees for 15 minutes. Top the spears with a handful of sliced scallions and 2 teaspoons soy sauce.

ROASTED BROCCOLINI AND CHEDDAR

Steps:

• Preheat the oven to 400 degrees F.
• Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
• Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

3-STEP CHEDDAR BROCCOLI BAKE

Steps:

• In a large bowl, combine soup, cheese, milk, seasonings, celery, bell pepper, and broccoli, and mix well.
• Pour into buttered 3 quart casserole dish, cover and bake at 325 degrees for 25 minutes.
• Uncover, sprinkle onion rings over casserole and return to oven for 15 minutes, or until onion rings are golden.

BROCCOLI CHEDDAR BAKE

Steps:

• Preheat oven to 350 degrees.
• In a nonstick skillet, sauté broccoli and onion in a small amount of water until tender. (Keep adding water.) Drain and set aside.
• In a bowl, combine eggs, skim milk, and 3/4 cup of the cheese; mix well. Stir in the broccoli and onion. Add the pepper.
• Spray a 1 1/2-quart baking dish with nonstick spray.
• Pour the mixture into the baking dish.
• Freeze & thaw when ready, or go ahead and:.
• Set the dish into a larger pan filled with about 1 inch of water.
• Bake uncovered for about 45 minutes. (When a knife inserted in the center comes out clean, it is done.)
• Remove from the oven and top with remaining cheese.
• Let stand about 10 minutes before serving.