Roasted Broccoli With Hollandaise Sauce
User Reviews
5
Roasted Broccoli With Hollandaise Sauce
Description
Roasted Broccoli With Hollandaise Sauce uses fresh broccoli florets tossed in olive oil, salt, and pepper, then roasted at 425°F until slightly browned and crisp at the edges. The hollandaise sauce is prepared by emulsifying hot melted butter into egg yolks blended with lemon juice, Dijon mustard, salt, cayenne, and fresh parsley, which adds herbal brightness. The rich, buttery sauce contrasts with the roasted vegetable's roasted notes and crisp texture, creating a distinctive combination. Serving the broccoli tossed with the sauce allows each bite to carry a balance of fresh, roasted, and creamy flavors. The recipe is suitable as a sophisticated vegetable side dish alongside poultry or fish, or for when a richer vegetable accompaniment is desired.
The recipe notes recommend using heavy-duty commercial sheet pans to prevent warping during roasting, ensuring even cooking and crisp edges. This detail helps achieve the intended texture and presentation for the roasted florets.
Ingredients
Roasted Broccoli
- 1 broccoli head
- 2 tablespoon olive oil
- salt to taste
- black pepper to taste
Hollandaise Sauce
- 3 egg yolk
- 2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- cayenne pepper pinch
- 1/2 cup unsalted butter melted and hot, or ghee
- parsley handful
Instructions
- Preheat your oven to 425F. Then remove the individual florets from the broccoli head and cut them into bite sized pieces.
- On a baking sheet, toss the broccoli florets in olive oil, salt, and pepper. Spread them out into an even layer on the baking sheet and bake for 20 minutes in the oven, until the edges are crisp and slightly browned.
- While the broccoli is roasting, make the hollandaise sauce. First, melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Then add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Then add a small handful of parsley into the blender and pulse to mix it in. Once it's mixed together, pour the sauce into a small bowl.
- Remove your broccoli from the oven and place them in a large serving bowl. Then pour the hollandaise sauce over the roasted broccoli and serve.
Notes
- Use a heavy-duty commercial sheet pan to prevent warping and ensure even roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 213mg | 71% |
| Sodium | 515mg | 21% |
| Potassium | 556mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1912IU | 38% |
| Vitamin C | 153mg | 170% |
| Calcium | 173mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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