ROASTED BROCCOLI WITH HOLLANDAISE SAUCE

This roasted broccoli in hollandaise sauce is a great side dish. The key is getting that homemade hollandaise sauce just right. And when you're done, you'll have a bowl of creamy, crunchy goodness that will impress your guests.

Who says you can only eat eggs Benedict with hollandaise sauce? If you have yet to try it, provided a new way over roasted broccoli, you are in for a treat. This combination is the perfect mix of smooth and crunchy. And the lemon and parsley give them a nice kick that goes well with their savoury flavours. In other words, it will make you do a happy dance over your dinner.

Regarding easy dinner ideas, roasted vegetables are always the way to go. So, the next time you have a head of broccoli in the fridge, you should make this roasted broccoli with hollandaise sauce.

INGREDIENTS YOU’LL NEED

Roasted Broccoli:

Broccoli: When roasting, a fresh head of broccoli produces the most outstanding results. But frozen broccoli is also an option.
Olive oil: Drizzling over the broccoli before baking will help it crisp up beautifully.
Salt and Pepper: Basic additions like salt and pepper bring the florets to life.

Hollandaise Sauce:

Egg Yolks: Egg yolks are the base of any special hollandaise sauce.
Lemon juice: Adds a vibrant, fresh burst.
Dijon Mustard: One teaspoon of Dijon mustard provides a delightful tanginess.
Cayenne Pepper & Salt: A dash of each brings the tastes together: salt and cayenne pepper.
Unsalted Butter: Adds extra buttery smoothness to the sauce.
Parsley: This herb gives broccoli a delicious herbal pop.

FIRST, MAKE ROASTED BROCCOLI

It's so simple to roast a bunch of broccoli till it's deliciously crisp! Preheat your oven to 425°F before continuing with the steps below.

Make the broccoli ready. Cut the florets into small pieces after removing them.
Toss them aside quickly. Toss them with salt, olive oil, and pepper on a baking sheet.
Cook away! Bake them for 20 minutes or until the edges begin to brown.

NEXT, ONTO THE BEST HOLLANDAISE SAUCE

The roasted broccoli goes perfectly with the hollandaise sauce, which contains more lemon than ordinary and fresh parsley. And don't worry if you've never prepared hollandaise sauce. I'll walk you through a few crucial suggestions that ensure a creamy sauce that always works! But before you get started, remember that warm, melted butter is necessary to get that silky-smooth texture. The egg yolk and lemon juice mixture will only emulsify correctly if it's hot enough. Let's start blending now!

Warm up the butter. Heat it in the microwave for about a minute. Also, cover it so that it doesn't spatter all over the place.
To a blender, add everything except the butter. The egg yolks, Dijon mustard, lemon juice, salt, and cayenne pepper are included.
Add the butter in a slow stream. Pour it in gradually from the top opening while your blender is operating.
Add the parsley. Add some parsley to the mixture and pulse a few times to incorporate it—do not blend!
In a small bowl, pour the sauce. After that, sprinkle this delectable mixture over your roasted broccoli.

HOW TO STORE AND REHEAT

The ideal serving time for this meal is right after preparation. You can, however, save any leftovers for the next day.

Are you putting some aside for future use? Save some hollandaise sauce to pour over some roasted broccoli. To enjoy the next day, keep both in the refrigerator in airtight containers.
Warming up hollandaise sauce: In a glass bowl, put the hollandaise sauce. Microwave for 15 seconds once, stirring after each interval, until heated thoroughly (being careful not to overheat and cook it).

Conclusion:

The tips of the broccoli florets are roasted with garlic until they are brown, and the rest is tender-crisp. The meal is fantastic when served with a creamy, lemony hollandaise sauce. You may serve this as a delightful vegetable side dish for lunch, dinner, brunch, or any other meal. It complements roasted chicken or a savoury waffle beautifully.

Enjoy this recipe!

Let me know how it works if you try making this roasted broccoli with hollandaise sauce!

FAQ

Is it necessary to boil broccoli before roasting it?
Before roasting, should broccoli be blanched? Broccoli can be blanched first if you prefer yours to be highly tender or if you're pressed for time. Broccoli should be blanched in a pan of boiling water for two minutes before draining carefully, drying, and continuing with the recipe.
How can I improve the flavor of broccoli?
The high heat caramelizes the outside of the broccoli, giving it crispness and a sweet, nutty flavor. The soft interior of the broccoli florets contrasts nicely with the crunchy caramelized outside.
What flavor is hollandaise sauce?
It is a thick, delicious sauce made from eggs with a flavor that is almost creamy and buttery but can also be tangier or sweeter, depending on the style. Depending on the components you use, hollandaise sauce can change.