Roasted broccolini & cheddar from Modern Comfort Food (page 150) by Ina Garten

  • Broccolini
  • aged white cheddar cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on May 28, 2025

    I made this with parmesan. roasted the broccolini for 13 minutes initially, then added the cheese. We both liked.

  • SpatulaCity on December 29, 2023

    Easy and delicious. Used nicely sharp New Zealand cheddar and it was great!

  • Plumberful on November 21, 2022

    This makes a very nice attractive side dish. I made it exactly as written and the broccolini was nicely roasted, tender but with a nice firm bite. Use a good strong aged cheddar. The flavors are delicious.

  • kleins99 on November 03, 2021

    Meh. Truth: there's no need for the cheese.

  • taste24 on July 02, 2021

    Unfortunately I did not have any lemon, and only has provolone and colby jack cheese on hand. We loved this! Easy and delicious.

  • anya_sf on February 10, 2021

    I used 2 sheet pans so the broccolini wouldn't be too crowded and roasted 2 extra minutes. Although the stems were quite thin, plus sliced in half, they were still somewhat chewier than I'd prefer. I think blanching works better to tenderize broccolini. Or I'd roast them longer. I accidentally shredded the cheese - don't think that made a difference. The cheese and lemon were great with it.

  • Lepa on October 25, 2020

    I liked this but nobody else in my family did. I think they don't like the texture of roasted broccoli (?)

  • EmilyR on October 10, 2020

    Beyond simple, but always encourages me to eat a half sheet pan worth of broccolini.

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