5 from 27 votes
Roasted Broccoli With Hollandaise Sauce
Roasted Broccoli With Hollandaise Sauce combines tender broccoli florets with a rich, creamy hollandaise made by blending egg yolks, lemon juice, Dijon mustard, cayenne, and melted butter with fresh parsley. Roasting broccoli at a high temperature crisps its edges while keeping the inside tender, balancing texture with the silky sauce. This recipe provides a flavorful way to enjoy broccoli as a side dish with a bright, tangy sauce that complements the roasted vegetable’s natural sweetness.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
398 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Notes
- Use a heavy-duty commercial sheet pan to prevent warping and ensure even roasting.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 398
% 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.