Roast Broccoli with Cheese and Pistachios

Steaming broccoli is unbelievably fast, no over-cooking, five minutes to perfect tenderness, minimal nutrition loss. That is my go-to when it comes to preparing broccoli. Steamed or blanched broccoli are great with dips (try Broccoli with Sardine-Cheese Dip).

Oven-roasting usually goes longer, about 15mins or more, depending on a few variables e.g. how thick/thin/size of broccoli florets, oven temperature; hence the reluctance and seldom done. What's going to break the rule ?

Say "cheese", smile, go nuts and all will be justified in the oven.


This Oven-Roast Broccoli Steaks with Cheese and Pistachios is a savory cheesy and nutty delicious recipe. Not as easy and quick as steaming of course, but honestly, simple enough for a fancy side-dish. The most "difficult" part might be just to slice the broccoli as thin as possible, just so the cooking time in the oven can be reduced, that's about it. Melty cheese, crunchy nuts atop tender-roasted broccoli, what's not to love.


Oven-Roasted Cheese and Pistachios Broccoli Steaks
Ingredients:
Broccoli, sliced into thin steaks, blanched 5-10 seconds in boiling/hot water
Shredded /sliced/grated cheese (Sliced cheddar used here as it is the only option available in my kitchen)
Pistachios nutmeats/nut bits (optional, or use any other roasted nuts bits e.g. peanuts, cashews, almonds)

Directions: Add cheese to broccoli. Roast 400F for about 5 minutes till cheese melts, then sprinkle with crushed pistachios nutmeats /nut bits.