Go Back

Keto Cheddar Roasted Broccoli - Crispy, Cheesy, and Low-Carb Comfort

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Fresh broccoli (2 large heads or about 6 cups florets)
  • Cheddar cheese, freshly grated (1½ cups; sharp or extra sharp preferred)
  • Olive oil or avocado oil (3 tablespoons)
  • Garlic, minced (2–3 cloves) or 1 teaspoon garlic powder
  • Onion powder (½ teaspoon, optional but tasty)
  • Smoked paprika (½ teaspoon, optional for warmth)
  • Salt (¾ teaspoon, or to taste)
  • Black pepper (½ teaspoon, freshly ground)
  • Red pepper flakes (pinch, optional for heat)
  • Parmesan, finely grated (2 tablespoons, optional for extra savory bite)
  • Lemon (1, for zest or a squeeze to finish—optional but bright)

Method
 

  1. Preheat the oven to 425°F (220°C). High heat is key for crispy, browned edges without overcooking.
  2. Prep the broccoli. Cut into medium florets with flat sides when possible. Rinse and dry thoroughly with a towel—wet broccoli won’t crisp.
  3. Toss with oil and seasonings. In a large bowl, combine broccoli, olive oil, garlic (or garlic powder), onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
  4. Spread on a sheet pan. Use a large, rimmed baking sheet. Arrange the florets cut-side down in a single layer with some space between pieces.
  5. Roast for 15 minutes. Don’t stir yet—this helps develop color and caramelization.
  6. Add the cheese. Pull the pan out, sprinkle cheddar evenly over the broccoli. If using Parmesan, sprinkle that on first, then cheddar for a crisp-meets-melty finish.
  7. Roast 5–7 minutes more. The cheddar should melt, bubble, and start to brown around the edges. For extra crisp, broil for 1–2 minutes, watching closely.
  8. Finish and serve. Add a pinch of red pepper flakes and a light zest of lemon or a small squeeze of juice. Taste and adjust salt. Serve hot.