Roasted Broccolini & Cheddar | Recipes

Ingredients

• 680 g (1½ lb)broccolini
• 60 ml (4 tbsp)olive oil
• 5 g (1 tsp)salt
• 1 g (½ tsp)black pepper
• not specifiedCheddar
• to tastelemon juice

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare and roast

   Remove and discard the bottom half of the broccolini stems. Halve or quarter the remaining stems lengthways, depending on their size, and pull the florets apart without cutting them. Put the broccolini on a sheet pan, drizzle over 60 ml (4 tablespoons) olive oil, and season with 5 g (1 teaspoon) salt and 1 g (½ teaspoon) pepper. Toss to coat lightly, spread in one layer and roast for 10 minutes, turning once with a metal spatula, until crisp-tender.

3. 3

   Melt the cheese

   Meanwhile, slice the Cheddar 6 mm (¼ inch) thick and break it into large crumbles. Once the broccolini is ready, scatter the cheese over it and return the pan to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze over lemon juice, taste and adjust the seasoning, then serve hot.

What is roasted broccolini?

Broccolini is a tender-stemmed brassica often used as a quick-cooking side vegetable. This version roasts it until the stems are crisp-tender, then adds Cheddar and lemon for a rich, tangy finish.

The method is simple: cut the stems to cook evenly, spread the vegetables out on a tray, and add the cheese only at the end. That keeps the broccolini from being buried under cheese while it roasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 9g protein, 13g carbs, 21g fat.

The broccolini supplies most of the carbohydrates and fibre, while the olive oil and Cheddar contribute most of the fat; the cheese also provides protein. Pair a serving with a protein-rich main and a grain or potato if you want a more filling plate.

Preparing the broccolini

Trim the stems: removing the lower half discards the toughest section. Halve or quarter the remaining stems lengthways according to their thickness.

Keep the florets whole: pull apart any clustered tops rather than chopping them. This helps them hold their shape as the stems roast.

Getting an even roast

Coat lightly: toss the broccolini thoroughly with the oil, salt and pepper so the seasoning reaches the stems and florets. Spread everything in a single layer on the sheet pan.

Turn once: use a metal spatula after about 10 minutes to move the pieces and encourage even cooking. If the tray is crowded, the vegetables may soften before they brown.

When it is done

Check the stems: they should be tender when pierced but still have a little bite. The florets may be lightly browned at the edges.

Melt, do not bake, the Cheddar: return the pan to the oven for only 3 to 4 minutes after adding it. Take it out as soon as the cheese softens and melts.

Finishing with lemon

Add the lemon juice after roasting, just before serving. Its acidity cuts through the oil and Cheddar without masking the roasted vegetable flavour.

Taste before adding more salt, since the cheese can bring additional saltiness. Serve promptly while the broccolini is hot and the cheese is soft.

What to serve alongside

This side works with roast chicken, grilled fish or a simple grain such as rice or couscous. The lemon also pairs well with other roasted vegetables on the plate.

For a light meal, serve it with beans or lentils; for a more substantial one, pair it with a baked potato or crusty bread.

Recipe notes & tips

• Choose broccolini with firm stems and fresh-looking florets.
• Use a large sheet pan so the vegetables can sit in one layer.
• Cut the thicker stems lengthways so they cook at a similar pace to the thinner ones.
• Break the Cheddar into generous crumbles so it melts in distinct patches.
• Squeeze the lemon over the pan just before serving for the freshest flavour.

Variations

• Add garlic: toss a little finely chopped garlic with the broccolini before roasting.
• Use another cheese: try a firm, flavourful cheese that melts well in place of Cheddar.
• Add chilli: scatter over chilli flakes before roasting for gentle heat.
• Include lemon zest: grate a little zest over the finished dish for a more fragrant citrus note.
• Add toasted nuts: finish with toasted almonds or hazelnuts for crunch.

Common mistakes to avoid

• Crowding the tray: the broccolini can steam rather than roast; use a larger pan or roast in batches.
• Leaving tough stem ends on: discard the lower half as directed so the remaining stems are pleasant to eat.
• Cutting the florets: pull them apart instead, helping them stay intact through roasting.
• Adding the cheese too early: wait until the broccolini has roasted for 10 minutes so the Cheddar only needs a brief melt.
• Overcooking the stems: check for crisp-tender texture and remove the pan once they are ready.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 180°C oven until hot, or use a frying pan over medium heat; the broccolini will be softer after storage.

Frequently asked questions