Broccoli with Cheddar Cheese SauceAngie McGowan
If you or someone in your family still isn’t a fan of broccoli, I have the perfect trick, oven roasting and smothering in cheesy goodness. I started oven roasting my broccoli instead of steaming it a few years back and went from an occasional broccoli eater to a broccoli addict. Roasting completely changes the flavor of broccoli. I add lots of olive oil, kosher salt and toss it well before roasting it in the oven just until the color is vibrant. This way it’s still crunchy, yet has all the delicious oven roasted nutty flavor.
To put my favorite roasted broccoli over the top, I added a creamy cheese sauce. I served this over Easter as a way to make our ordinary roasted broccoli even more more special.
Broccoli with Cheddar Cheese Sauce Recipe
For the roasted broccoli
4 cups broccoli florets
1 teaspoon kosher salt
3 tablespoons olive oil
For the sauce
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper
2 cups milk
2 cups cheddar cheese, shredded
1. Preheat oven to 400 degrees. Toss broccoli florets, olive oil, and salt together. Spread in a cookie sheet in a single layer. Bake for 15 – 20 minutes, or just until color is vibrant.
2. Melt butter in skillet, and whisk in flour. Add spices. Whisk well and cook for 2 – 3 minutes while constantly whisking. Add milk and bring to a boil while whisking. After it boils, let it thicken and then turn burner off. Add cheese and whisk in to melt, remove from burner and don’t bring to a boil again because it may separate.
3. Spoon over broccoli before serving.