The Easy Ina Garten Side Dish I Can’t Stop Making

One of my favorite things to search for online is quick and easy recipes. I’m a big fan of using minimal ingredients to achieve maximum flavor, so I’m always on the lookout for any mouthwatering recipe that might fit the bill. Not every meal needs to be a masterful display of culinary excellence, and sometimes I just want to get the cooking part over with as quickly as possible so I can eat. 

As of late, I’ve been obsessed with Ina Garten’s Roasted Broccolini and Cheddar. I’ve always felt as though Ina’s recipes align perfectly with my tastes, and this very simple side dish delivers in a big way. It requires just six ingredients to make (two of which are salt and pepper), and roughly 13 minutes in the oven, resulting in one of most flavorful brassica dishes I’ve had in my life. 

How To Make Ina Garten’s Roasted Broccolini and Cheddar

First and foremost, get ready to be thoroughly impressed with how quickly this recipe comes together. To get started, you’ll need two bunches of broccolini, olive oil, kosher salt, ground black pepper, six ounces of aged sharp cheddar cheese (Ina suggests Cabot, but any higher quality brand will do) and the juice of half a lemon. Preheat the oven to 400°F, and you’ll be ready to start prepping the vegetables.

After rinsing the broccolini under cool water, remove and discard the bottom halves of each stem. Slice the remaining broccoli stems in half (or quarters for the larger pieces) lengthwise, exposing the inside of each stem. Make sure you pull the florets apart with your fingers instead of cutting them with your knife. 

Place each broccolini piece on a sheet pan and drizzle evenly with four tablespoons of olive. Sprinkle a teaspoon of kosher salt and 1/2 teaspoon of pepper on top and toss until all broccolini is coated with oil before spreading the pieces into an even layer across the pan. Transfer the pan to the oven for 10 minutes, toss once halfway through with a spatula, then roast until the broccolini is tender and crisp edges appear. 

While the broccolini cooks cut the cheddar into 1/4-inch thick slices and crumble each slice into large pieces. When the broccolini is ready, sprinkle the cheese crumbles on top, evenly spread out the pieces before returning the pan to the oven for 3 to 4 minutes. When the cheese has just started to melt, remove the pan from the oven, squeeze on the lemon juice, add more salt and pepper to taste, and serve hot. 

Tricks and Tips for Making Ina Garten’s Broccolini

What’s great about this recipe is its versatility. Was your local produce section out of broccolini? No worries—broccoli works just as well, and so does Chinese broccoli. Just make sure to quarter the stems when prepping, as broccoli stems are traditionally much thicker than broccolini. The real magic in this recipe comes from the stems getting a nice crisp edge during the roasting process. 

Additionally, just about any cheddar cheese you prefer will work for this recipe. In my opinion, an aged white sharp cheddar is truly unbeatable, but I realize we’re talking about cheesy broccoli at its core, so any cheddar, Colby, gouda, gruyère, or fontina will do. Fresh grated Parmesan would also take this recipe to a whole different yet equally delicious place. 

Other upgrades I’ve employed include paprika, garlic powder, fresh rosemary, dried oregano, and thyme. I’ve also added chopped chunks of cooked bacon in times when I was feeling extra inspired. When making this recipe your own, it’s all about your personal preference and unique touch