Simple and delicious roasted broccoli is elevated with the addition of bright, beautiful lemon hollandaise sauce in this savoury side dish recipe.
Ingredients
For the broccoli:
1 lb. broccoli florets, chopped into bite-sized pieces
2 tbsp extra virgin olive oil
3 garlic gloves, minced
Salt and pepper, to taste
For the hollandaise sauce:
4 large egg yolks
3 oz. (6 tbsp) unsalted butter, melted
2 tbsp fresh lemon juice
2 tbsp parsley, chopped
ΒΌ tsp sweet paprika
Salt and pepper, to taste
Method
- For the broccoli. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Place the broccoli florets and garlic onto the baking sheet, drizzle with olive oil, and top with salt and pepper. Using your hands, give the ingredients a gentle toss, making sure to mix all the ingredients together.
- Spread the broccoli out into a single layer. Roast for 20-25 minutes, stirring and flipping halfway, until it is golden-brown on top and tender crisp in texture.
- For the hollandaise sauce. As the broccoli roasts, prepare the sauce using the double-boiler method (use a double broiler or DIY one with a bowl like I did).
- In a saucepan, fill with a small amount of water (about 1-2 inches high). Bring to a boil before reducing to a simmer.
- In a stainless-steel bowl (*see first note), using a wired whisk, mix the egg yolks and lemon juice together until well combined. Then place the bowl on top of the saucepan to make a double broiler.
- Slowly pour in the melted butter, whisking continuously, until it is completely incorporated together, and the sauce thickens. Remove from heat.
- Mix in the parsley, paprika, salt, and pepper. If the sauce is too thick, add a teaspoon of water at a time and whisk to thin it out to your desired consistency.
- Put it together. Plate the roasted broccoli and pour the hollandaise sauce over the broccoli. Best served immediately.
