4.8 from 36 votes
Roasted Broccolini with Easy Béarnaise Sauce
This Roasted Broccolini will quickly become your new favourite vegetable dish. Forget the soggy broccoli of your childhood, this is crunchy, sweet and nutty. Delicious as a side dish or served as an appetizer.
Prep Time
2 mins
Cook Time
2 mins
Total Time
22 mins
Servings: 4
Calories: 376 kcal
Course:
Appetizer
Cuisine:
Australian
Ingredients
For the Roasted Broccolini
- 2 bunches broccolini
- 3 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Easy Béarnaise Sauce
- 1 tick unsalted butter (see notes)
- 3 egg yolks
- ¼ teaspoon salt (see notes)
- ¼ teaspoon dried tarragon leaves
- 4 teaspoon white wine vinegar (if you can find it use tarragon vinegar)
- 2 sprigs fresh tarragon
Instructions
Start with Roasting the Broccolini
- Preheat the oven to 425ºF.
- Trim the bottom inch off the ends of the broccolini stems.
- Lay the broccolini in a single layer on two sheet pans.
- Drizzle over the olive oil, season with the salt and pepper, then toss well to ensure everything is well coated.
- Roast for 15-20 minutes, until the broccolini is crisped lightly browned.
- Serve hot.
Cup of Yum
Whilst the Broccolini is roasting make the béarnaise sauce.
- Place the butter in a small pan and melt it over a low heat. (Don't allow the butter to brown and turn off the heat as soon as the butter is just melted.)
- Whilst the butter is melting, put the egg yolks, vinegar and salt (if using) into a jug that the head of your immersion blender fits into.
- Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
- Add in the dried tarragon and blend again briefly.
- Keeping the blender head in the jug, and with it running on the slowest setting, very slowly pour over the hot melted butter over the egg mixture.
- As the sauce combines, continue to pour over the butter and move the blender head slowly up through the sauce.
- Add in the fresh tarragon and blend briefly to combine and chop.
Notes
- *If using salted butter, omit the salt from the béarnaise recipe. You will need a immersion blender (also called stick blender, wand blender, hand blender) for this recipe.
Nutrition Information
Calories
376kcal
(19%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Cholesterol
207mg
(69%)
Sodium
471mg
(20%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2420IU
(48%)
Vitamin C
78.2mg
(87%)
Calcium
90mg
(9%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 207mg | 69% |
| Sodium | 471mg | 20% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2420IU | 48% |
| Vitamin C | 78.2mg | 87% |
| Calcium | 90mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.