Ina Garten’s Roasted Broccolini & Cheddar is made with broccolini, olive oil, kosher salt, freshly ground black pepper, sharp aged white Cheddar, and lemon juice. This delicious roasted broccolini recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 4 people.
This Roasted Broccolini & Cheddar Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 680g / 1½ pounds broccolini
- 60ml / 4 tablespoons good olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 170g / 6 ounces sharp aged white Cheddar (e.g. Cabot)
- Juice of ½ lemon
How To Make Roasted Broccolini & Cheddar?
- Preheat the oven: Preheat your oven to 200°C / 400°F.
- Prepare the broccolini: Trim and discard the bottom half of the broccolini stems. Slice the remaining stems in half or quarters lengthwise, depending on thickness. Leave the florets whole, just pull them apart. Place the broccolini on a sheet pan.
- Season the broccolini: Drizzle the broccolini with 60ml / 4 tablespoons of olive oil, sprinkle with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Toss everything together until the broccolini is evenly coated. Spread the broccolini into a single layer.
- Roast the broccolini: Roast in the preheated oven for 10 minutes, tossing once with a spatula halfway through, until it’s crisp-tender.
- Add the cheddar: Slice the Cheddar into ¼ inch (6mm) thick pieces, then break them into large crumbles. Once the broccolini is roasted, scatter the Cheddar over it. Return to the oven for an additional 3-4 minutes, until the cheese is melted.
- Finish with lemon: Remove the broccolini from the oven, squeeze the juice of ½ lemon over the top, taste for seasoning, and serve hot.
Recipe Tips:
- Cut stems the same size: Make sure the broccolini stems are the same size so they cook evenly. Different sizes can make some parts too soft and others too hard.
- Pick high-quality Cheddar: The taste of this dish depends on the cheese, so use sharp, aged white Cheddar for the best flavor.
- Don’t crowd the pan: Lay the broccolini in one layer on the sheet pan. If it’s too crowded, it will steam instead of roasting, which makes it less crispy.
- Toss during roasting: Stir the broccolini halfway through cooking to make sure all sides roast evenly and get crispy.
- Add lemon juice last: Squeeze the lemon on the broccolini just before serving to keep its fresh flavor. Adding it too early can make the taste less bright.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Roasted Broccolini & Cheddar cool to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the oven to 180°C / 350°F. Place the broccolini and cheddar on a baking sheet and reheat for 5-7 minutes until warmed through and the cheese is melted again.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 150
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 460mg
- Potassium: 300mg
- Total Carbohydrate: 8g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 8g
Try More Ina Garten Recipe:
- Ina Garten Seared Salmon With Spicy Red Pepper Aioli
- Ina Garten String Beans With Shallots
- Ina Garten Spinach Artichoke Dip
Ina Garten Roasted Broccolini & Cheddar
Description
Ina Garten’s Roasted Broccolini & Cheddar is made with broccolini, olive oil, kosher salt, freshly ground black pepper, sharp aged white Cheddar, and lemon juice. This delicious roasted broccolini recipe creates a tasty side dish that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C / 400°F.
- Prepare the broccolini: Trim and discard the bottom half of the broccolini stems. Slice the remaining stems in half or quarters lengthwise, depending on thickness. Leave the florets whole, just pull them apart. Place the broccolini on a sheet pan.
- Season the broccolini: Drizzle the broccolini with 60ml / 4 tablespoons of olive oil, sprinkle with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Toss everything together until the broccolini is evenly coated. Spread the broccolini into a single layer.
- Roast the broccolini: Roast in the preheated oven for 10 minutes, tossing once with a spatula halfway through, until it’s crisp-tender.
- Add the cheddar: Slice the Cheddar into ¼ inch (6mm) thick pieces, then break them into large crumbles. Once the broccolini is roasted, scatter the Cheddar over it. Return to the oven for an additional 3-4 minutes, until the cheese is melted.
- Finish with lemon: Remove the broccolini from the oven, squeeze the juice of ½ lemon over the top, taste for seasoning, and serve hot.
Notes
- Cut stems the same size: Make sure the broccolini stems are the same size so they cook evenly. Different sizes can make some parts too soft and others too hard.
- Pick high-quality Cheddar: The taste of this dish depends on the cheese, so use sharp, aged white Cheddar for the best flavor.
- Don’t crowd the pan: Lay the broccolini in one layer on the sheet pan. If it’s too crowded, it will steam instead of roasting, which makes it less crispy.
- Toss during roasting: Stir the broccolini halfway through cooking to make sure all sides roast evenly and get crispy.
- Add lemon juice last: Squeeze the lemon on the broccolini just before serving to keep its fresh flavor. Adding it too early can make the taste less bright.
Ina Garten Roasted Broccolini & Cheddar