Try this Sriracha Roasted Broccoli with Cheddar Cheese recipe
Try this Sriracha Roasted Broccoli with Cheddar Cheese recipe
Try this Sriracha Roasted Broccoli with Cheddar Cheese recipe
- Carbohydrate 0.2112 g
- Cholesterol 17.325 mg
- Fat 5.4681 g
- Fiber 0 g
- Protein 4.1085 g
- Saturated Fat 3.48018 g
- Serving Size 1 1 -4 serving (470g)
- Sodium 178.0431 mg
- Sugar 0.2112 g
- Trans Fat 0.282975 g
- Calories 66 calories
Step-by-step
- Preheat oven to 425.
- Line a large sheet pan with foil.
- Add the florets to a bowl.
- In a smaller bowl, stir together the oil and Sriracha.
- Drizzle over the broccoli and toss to coat well.
- Season with kosher salt to taste.
- Spread the broccoli evenly onto the sheet pan.
- Roast the broccoli 15-20 minutes (or until tender-crisp, depending on the thickness of the stalks), stirring halfway through.
- In the last 3 minutes, sprinkle on the cheese and return to the oven until melted and golden.
- Serve with more Sriracha drizzled over top or on the side.
Roasting brassicas at temperatures exceeding 400 degrees Fahrenheit transforms their cellular structure by driving off moisture quickly enough to encourage deep Maillard reactions before the vegetable turns to mush. Setting the oven to 425 degrees Fahrenheit creates the ideal thermal environment for this chemical browning, ensuring the thick stalks cook through while the delicate edges char slightly. Mixing the neutral oil and sriracha in a separate small bowl prior to coating prevents hot spots of capsaicin and promotes an even fat layer across every floret surface. When arranging the vegetables on the foil-lined sheet pan, maintain spaces between the pieces rather than crowding them together, because overlapping florets steam in their own moisture instead of roasting properly. Stirring the batch halfway through the fifteen to twenty minute cooking window redistributes the contact heat from the metal pan. Introducing the shredded cheddar during the final three minutes prevents the dairy solids from burning and becoming bitter, melting the cheese into a golden crust that contrasts sharply with the tender-crisp texture of the stalks. Pairing this vegetable dish alongside grilled flank steak or pan-seared white fish balances the sharp heat of the chili garlic sauce with rich, savory proteins.
