Roasted Broccoli with Nacho Toppings

March 15, 2017

Test Kitchen-Approved

Serves: 4 to 6 as a main, 10 as an appetizer
Prep time: 10 min
Cook time: 15 min

Ingredients

For baking:

  • 3 large crowns of broccoli (up to 4 crowns)
  • 2 tablespoons olive oil
  • 1 pinch Salt, to taste
  • 3 cups shredded cheddar or Monterey Jack cheese
  • 1 can black beans, drained
  • 1 bunch scallions, finely chopped
  • 1 jalapeño, finely sliced (optional)
  • 1 Tomato, chopped (optional)
  • 1 Onion, chopped (optional)

For topping and accessorizing:

  • 1 drizzle Sour cream with lime juice
  • 1 drizzle Salsa
  • 1 drizzle Guacamole (avocado, lime juice, salt)
In This Recipe

Directions

  1. Turn oven to 400° F and let it come to temperature while you chop the broccoli into bite-sized pieces. Toss the broccoli pieces into a large roasting pan or sheet pan, drizzle with olive oil, and sprinkle with salt. Gently mix the broccoli with your hands to make sure the broccoli is coated with oil and salt.
  2. Roast broccoli for 15 minutes (or just 12 minutes if you like the broccoli to remain a little crunchy in the center).
  3. While the broccoli roasts, grate your cheese and prepare and choose your other toppings.
  4. Once the broccoli has roasted for 15 minutes remove it from the oven and sprinkle the cheese, black beans, scallions and any other toppings you choose over the roasted broccoli. Do your best to evenly disburse the cheese so every piece of broccoli gets a bit cheesy.
  5. Place the tray back in the oven and roast for another 5 minutes. If you like it really crispy turn the broiler on for the last 2 minutes and place the tray underneath.
  6. During the last few minutes of roasting, relax or prepare any of the dips and sauces.
  7. Remove the broccoli nachos from the oven. Serve as is or top the tray with drizzles of sour cream and salsa or dollops of guacamole.

More Great Recipes:
Mexican|American|Broccoli|Green Onion/Scallion|Sour Cream|Vegetable|Bean|Sheet Pan|Weeknight Cooking|On the Cheap|Hors D'Oeuvre|Side

Reviews (7) Questions (0)

7 Reviews

Samantha October 16, 2017
I wasn't a fan of this dish. Nachos need tortilla chips! I was hopeful at first, but that was just the resolution I've come to :)
 
Caroline June 25, 2017
Made with cauliflower, This has become a staple breakfast item for my no simple carbs way of life. I use red onion roasted with the cauliflower instead of the scallions since that's what I had in the house the first time, and parmesan cheese, sometimes mixed with cheddar. A dollop of Greek yogurt instead of sour cream, and double roasted salsa from TJ. Frig and reheat leftovers for future breakfasts.
 
Brenda June 24, 2017
this is probably my 5th time making this dish! thanks for a great recipe!
 
KellyBcooks March 24, 2017
So happy I tried this dish last night!!! What a fun spin on nachos. All that flavor with way less carbs. Made it pretty exact to the recipe, except added a handful of shredded mozz in lieu of Jack. Also added a swirl of Sriracha and that was key! ;) I bet you can do all sorts of flavor twists to this i.e. spices, veggies, sauces, etc. and I look forward to trying them out! Thanks!!!
 
SharonM. March 22, 2017
Ive made this with tater tots instead of broccoli. It was delish but not as low cal as your way. Thanks!
 
Corj March 19, 2017
We made these last night using broccolette and adding cauliflower. I used canned red kidney beans because that's what I had on hand. It was delicious and I truly did not miss the nachos. I will say that being very generous with the cheese was key for me though. Dotted the finished dish with diced avocado and lots of cilantro/green onions. Looking forward to trying it with roasted squashes in the fall.<br />
 
Amy March 19, 2017
Oh my lands...this looks good.