Crispy Roasted Broccoli with Homemade Hollandaise
This recipe turns simple broccoli into an irresistible side dish, pairing oven-charred florets with a rich, tangy hollandaise sauce. Perfect for elevating any meal.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyMedium
- Servings4
Roasted broccoli is a weeknight hero, but when you drizzle it with a silky, homemade hollandaise, it becomes something truly special. The high heat of the oven caramelizes the florets, giving them a nutty flavor and irresistible crisp edges.
This hollandaise is made in a blender for quick, foolproof results. The key is to stream in hot melted butter slowly while the blender runs, creating a luscious emulsion. Fresh parsley adds a pop of color and freshness.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F. Cut the broccoli head into bite-sized florets.
- On a baking sheet, toss the broccoli florets with olive oil, salt, and pepper. Spread them in a single layer and roast for 20 minutes, until the edges are crisp and lightly browned.
- While the broccoli roasts, make the hollandaise. Melt the butter in a microwave-safe bowl, covered, for about 1 minute until hot.
- In a high-powered blender, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for 5 seconds until smooth.
- With the blender running on medium-high, slowly drizzle in the hot melted butter in a steady stream until the sauce is thick and emulsified.
- Add the handful of parsley to the blender and pulse a few times until incorporated. Transfer the sauce to a small bowl.
- Remove the roasted broccoli from the oven. Place it in a large serving bowl, then pour the hollandaise sauce over the top. Serve immediately.
💡 Tips
- For extra-crispy broccoli, make sure the florets are dry before tossing with oil.
- If the hollandaise is too thick, whisk in a teaspoon of warm water until it reaches the desired consistency.
- To keep the sauce warm while the broccoli finishes roasting, place the bowl in a pan of warm water.
Inspired by a recipe from Downshiftology