Roasted Broccoli with Cheese Sauce

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.

Roasting does unbelievably tasty things to broccoli. It can turn someone who’s on the fence about it into a broccoli devotee. Smothering it in a hot, cheesy sauce with sharp cheddar and a touch of Parmesan doesn’t hurt either. It’s like insurance.

To make sure every last broccoli floret gets eaten. It will. Trust me. Your family will be tripping over each other to get to it. You’ll wish you made more.

And if by some crazy, off-the-wall chance they don’t?

You might secretly be glad.

You might, after taste-testing, decide to not even serve it to them.

I might have done that. Oops. I shot these pictures and promptly devoured it like a starving wolf in the dead of winter. It was like I never tasted anything so good before in my life.

Making a double batch might not be so bad an idea.

Roasted Broccoli with Easy Cheese Sauce

Roasted Broccoli with Cheese Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: serves 4 as a side dish

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.


2 tablespoons olive oil, plus more for greasing pan
6 - 7 cups broccoli florets
coarse salt and fresh black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 teaspoon Dijon mustard
1 heaping cup fresh shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
a few dashes red pepper flakes, optional


  1. Preheat oven to 400 degrees F. Grease a large cookie sheet.
  2. Put the broccoli florets in a pile on the cookie sheet. Drizzle with the oil and massage it all over the broccoli with your hands. Spread it out in one layer.
  3. Bake 20 - 30 minutes until broccoli is fork tender.
  4. To make the sauce melt the butter in a small saucepan over medium-low heat and whisk in the flour. Cook 1 minute.
  5. Slowly whisk in the milk and Dijon mustard, turn heat up to medium-high and bring to a simmer. Simmer 2 minutes.
  6. Turn heat down to low and stir in both cheeses, stir until smooth and melted. Taste and season with salt, pepper and red pepper flakes, if desired.
  7. Drizzle generously over the broccoli and serve.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. Joanne says

    This would definitely be a great way to get my family to actually eat their veggies on a regular basis! THat sauce looks divine.

  2. Nora (Buttercream Fanatic) says

    I like the way you think: all vegetables should be forever covered in cheese sauce. I don’t have anything against vegetables (I actually like most of them), but let’s face it: there is nothing that is not improved by cheese!!!

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