Roasted Broccolini & Cheddar

Serves 4 Beginner
  • 1½ pounds broccolini
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces good sharp aged white Cheddar, such as Cabot
  • Juice of ½ lemon

Preheat the oven to 400 degrees.

Remove and discard the bottom half of the broccolini stems. Cut the remaining 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 4 tablespoons olive oil on the broccolini and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, tossing once with a metal spatula, until crisp-tender.

Meanwhile, slice the Cheddar ¼ 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, just until the cheese melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers

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