Broccoli Melt Recipe: House of Bedlam

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Remember tuna melts? Well, now I realize that was just a clever way for my mother to get me to eat fish! I’m applying that same principle here in our Broccoli Melt. It’s so simple. And if your kids don’t like cheese (is that even possible?) simply omit and serve the roasted broccoli extra crispy.

Broccoli Melt: House of Bedlam

Prep Time: 10 minutes

Cook Time: PT25-30M

Total Time: PT35-40M

Yield: 4 servings

Broccoli Melt: House of Bedlam

Ingredients

  • 1 head of broccoli, stalk and stem
  • 2 Tbsp olive oil
  • ¼ tsp coarse sea salt
  • ¼ tsp black pepper
  • ¾ cup cheddar cheese, shredded

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut broccoli into small florets. Trim the rough exterior from the stalk and cut into ½ inch rounds.
  3. Toss the broccoli with olive oil, salt and pepper and spread in a single layer on a large baking sheet.
  4. Bake about 20-25 minutes until caramelized, turning once midway through. Remove from oven and condense the broccoli into the middle of the pan, then sprinkle the cheese on top.
  5. Place back in oven and heat until cheese is melted and gooey, about 5 minutes. Serve immediately.
http://food.lohudblogs.com/2015/01/06/broccoli-melt-recipe-house-of-bedlam/

Broccoli Melt

Ingredients

1 head of broccoli, stalk and stem

2 Tbsp olive oil

¼ tsp coarse sea salt

¼ tsp black pepper

¾ cup cheddar cheese, shredded

Method

Preheat oven to 400 degrees. Cut broccoli into small florets. Trim the rough exterior from the stalk and cut into ½ inch rounds.

Toss the broccoli with olive oil, salt and pepper and spread in a single layer on a large baking sheet. Bake about 20-25 minutes until caramelized, turning once midway through. Remove from oven and condense the broccoli into the middle of the pan, then sprinkle the cheese on top. Place back in oven and heat until cheese is melted and gooey, about 5 minutes. Serve immediately.

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About Author

House of Bedlam columnist, Elaine Studdert, started cooking later in life, after having her three children. At first it was a matter of necessity. Taking three kids under the age of three to a restaurant, was just not fun in any way shape or form. So she started cooking more and more at home. As time passed and her boys got older, it became more important to expose them to real food. She didn’t want to raise her kids on processed food and knew that starting them on healthy food early was the way to go. She blogs at House of Bedlam where she creates and tests recipes each week with her kids. Follow her on Twitter, Facebook, and Pinterest.

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