Ina Garten Roasted Broccolini & Cheddar

Ina Garten roasted broccolini & cheddar takes 20 minutes and just broccolini, sharp white Cheddar and lemon to make a crisp-tender, cheesy side dish. This easy few-ingredient side dish fits busy weeknight dinners, Thanksgiving tables and Sunday dinner with a roast.

Spread the broccolini in a single layer on the sheet pan and toss it once halfway through. Crowding the pan steams the stems instead of roasting them, so you lose the crisp edges and the sweet, browned flavor.

Ina Garten says cooks in the 1950s hid frozen vegetables under a mystery cheese sauce, so she skips the sauce and scatters crumbles of sharp aged Cheddar over the hot broccolini. The cheese melts into crisp, golden lacy bits right on the pan, and her cookbook Modern Comfort Food (2020) has the original.

Source: Modern Comfort Food (2020)

Ina Garten Roasted Broccolini and Cheddar

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

14

minutes

Calories

290

kcal

Broccolini roasts at 400°F until the stems turn crisp-tender and the florets char at the tips. Cheddar crumbles melt over the top in the last few minutes, and a squeeze of lemon brightens the whole pan.

Ingredients

• 1 1/2 pounds broccolini
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

• 6 ounces good sharp aged white Cheddar, such as Cabot
  

• Juice of 1/2 lemon
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That way it is fully hot by the time the broccolini goes in.
• Trim the broccolini: Cut off and discard the bottom half of the broccolini stems. Then cut the remaining stems in half or quarters lengthwise, depending on their thickness, and pull the florets apart without cutting them.
• Season the broccolini: Place the broccolini on a sheet pan and drizzle with 4 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss well so every piece is lightly coated with oil.
• Roast until crisp-tender: Spread the broccolini in one layer and roast for 10 minutes. Toss it once with a metal spatula halfway through, until the stems are crisp-tender.
• Prepare the Cheddar: While the broccolini roasts, slice 6 ounces sharp aged white Cheddar 1/4 inch thick. Then break the slices into large crumbles.
• Melt the cheese: Sprinkle the Cheddar over the roasted broccolini and return the pan to the oven for 3 to 4 minutes. It is ready as soon as the cheese melts.
• Finish and serve: Squeeze the juice of 1/2 lemon over the pan and taste for seasoning. Then serve it hot, while the cheese is still soft.

Tools for this recipe

• Nordic Ware half sheet pan, Winco slotted fish spatula, Zulay metal lemon squeezer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular broccoli instead of broccolini?

Yes, though broccolini is sweeter and more tender, which is why Ina Garten prefers it. If you use broccoli, cut it into small florets and expect the roasting time to run a few minutes longer.

Which Cheddar works best here?

A good sharp aged white Cheddar, like Cabot, gives the most flavor and melts into lacy golden bits. Mild Cheddar tastes flat next to the roasted broccolini, so I would not use it.

Can I make this ahead of time?

You can trim the broccolini a day ahead and keep it in the fridge. Roast and melt the cheese right before serving, since the dish is best hot and the cheese turns firm as it cools.

How do I reheat leftovers?

Warm them on a sheet pan in a 400°F oven for a few minutes so the stems crisp up again. The microwave makes the broccolini soft and the melted cheese rubbery.

What is the most common mistake with roasted broccolini?

Crowding the pan is the biggest one, because the broccolini steams instead of roasting. Use a large sheet pan, spread the pieces in a single layer and toss only once.