Weather: 48 degrees, heavy rainfall
What I’m listening to: My Beloved, Crowder
The other day, friends of ours from church brought us a bag of broccoli from their garden. Fresh seasonal food gifts are some of the best gifts. Something from their garden makes its way to my kitchen and all at once transforms into something for the table – the place where we get to be nourished and start the process all over again – the process of cultivating and creating and enjoying.
This is quite possibly one of the easiest recipes I’ve ever put on the blog, and one of the most addicting. Roasted broccoli is pretty magical all by itself, but the addition of spicy, complex Sriracha and melted cheese is out of this world amazing. Go make some. Like right now. And I dare you to try not to devour it all with your fingers.
Sriracha Roasted Broccoli with Cheddar Cheese
Roasted broccoli with Sriracha and melted cheddar cheese.
Yields: 2-4 servings
- 2 pounds broccoli, cut into large florets
- 2 tablespoons neutral oil (I used avocado)
- 2 teaspoons Sriracha (or to taste)
- kosher salt
- ¼ cup shredded cheddar cheese
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.
