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Roasted Broccoli with Tangy Cheese Sauce

 Roasted Broccoli with Tangy Cheese Sauce

Roasted Broccoli with Tangy Cheese Sauce

Roasted Broccoli with Tangy cheese sauce

Just like any good Momma will tell you, sometimes, to get your younguns to eat their veggies, you have to shake it up a bit.

My girls love vegetables. I love to tell the story about them and okra. When my Granddaddy died, all of the older ladies of their small town community fed us after the funeral. That is just one of the things we do here. We love on folks with food. My girls were 9 and 5 at the time. I was helping them fix their plates and they both got a huge helping of breaded, fried okra. One of the sweet older ladies there whispered to me, “Do they know what that is?” I said yes ma’am, they love okra. She was really surprised but I could see it tickled her.

We eat lots of veggies at The Buttered Home. Roasting them is our favorite. Here we took Broccoli, roasted it up with some wonderful red onion and seasonings and added a beautiful tangy cheese sauce.

~ Ingredients ~

  • 2 cups Broccoli florets, cleaned and trimmed

  • 1/4 cup chopped red onion

  • Salt and Pepper to taste

  • 1/4 cup canola oil

  • 2 tablespoons plain flour

  • 2 tablespoons butter

  • 2 tablespoons prepared horseradish

  • 1 teaspoon dijon mustard

  • 1 to 2 cups milk

  • 1 cup shredded cheddar cheese

  • Splash of white wine vinegar

  • Splash of Hot sauce (optional)

~ Method ~

Preheat the oven to 425 degrees. Wash and dry a head of broccoli. Separate and trim florets and put into a bowl. Chop onion and add to bowl with broccoli. Season with salt and pepper and toss in canola oil. Place in a single layer on a sheet pan and roast for about 15 minutes. Until brown and crispy.

In a heavy skillet or sauce pan, melt butter. Add in salt and pepper and then flour. Cook flour for about a minute and add in mustard and horseradish. Mix well and slowly drizzle in milk. Heat on medium to high heat until it boils and whisk until it reaches desired thickness. Turn off heat and add cheese, and hot sauce if you like. Stir to melt cheese and add a splash of white wine vinegar. If sauce is too thick, thin with a teaspoon of water or so until is desired thickness. Serve on the side or right on top!

Roasted Broccoli with Tangy cheese sauce

Talk about a tasty way to jazz up your week night veggies! This sauce can be used on any vegetable you or your family might not love to eat. It will change things for you and your diet!

As always, we would love it if you shared this recipe with your family and friends. Over to the side on this posts and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

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Yield: 8 servings

Roasted Broccoli with Tangy Cheese Sauce

Roasted Broccoli with tangy cheese sauce will change the way you get those veggies in! This sauce will not only get your family to eat all of their veggies but have them going back for more!

prep time: 5 minscook time: 15 minstotal time: 20 mins

ingredients:

  • 2 cups Broccoli florets, cleaned and trimmed
  • 1/4 cup chopped red onion
  • Salt and Pepper to taste
  • 1/4 cup canola oil
  • 2 tablespoons plain flour
  • 2 tablespoons butter
  • 2 tablespoons prepared horseradish
  • 1 teaspoon dijon mustard
  • 1 to 2 cups milk
  • 1 cup shredded cheddar cheese
  • Splash of white wine vinegar
  • Splash of Hot sauce (optional)

instructions

  1. Preheat the oven to 425 degrees. Wash and dry a head of broccoli. Separate and trim florets and put into a bowl. Chop onion and add to bowl with broccoli. Season with salt and pepper and toss in canola oil. Place in a single layer on a sheet pan and roast for about 15 minutes. Until brown and crispy.
  2. In a heavy skillet or sauce pan, melt butter. Add in salt and pepper and then flour. Cook flour for about a minute and add in mustard and horseradish. Mix well and slowly drizzle in milk. Heat on medium to high heat until it boils and whisk until it reaches desired thickness. Turn off heat and add cheese, and hot sauce if you like. Stir to melt cheese and add a splash of white wine vinegar. If sauce is too thick, thin with a teaspoon of water or so until is desired thickness. Serve on the side or right on top!

calories

176

fat (grams)

15

Created using The Recipes Generator

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