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!
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.
We like to make veggies fun and delicious. Check out our recipe for MEDITERRANEAN CHICKEN AND VEGETABLES or our ROASTED OKRA FRIES, just to name a few.
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.
How to Make It
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
- 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. 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!
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🗹 RECIPE FAQ’S
Yes! This works so good with just about anything you can imagine. Asparagus is one of my favorites. Or Cauliflower too!
I would not omit them completely. You need some form of acid to help thicken the sauce. Another kind of spice or mustard of your choosing would work well. It also helps make the sauce more flavorful.
If you are like me and concerned with how you feed your family, this recipe is a good one that teaches that scratch made concept. Not that prepackaged meltable cheese is not good, this just helps you learn HOW to make a good cheese sauce that you can know what goes into.
Getting your Vegetables has never been tastier!
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!
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Roasted Broccoli with 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 – 2 cups milk
- 1 cup shredded cheddar cheese
- hot sauce optional, 1 splash
Want to save this recipe?
We’ll email this post to you, so you can come back to it later!
Instructions
- 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 cups broccoli florets, 1/4 cup chopped red onion, salt and pepper, 1/4 cup canola oil
- 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.salt and pepper, 2 tablespoons plain flour, 2 tablespoons butter, 2 tablespoons prepared horseradish, 1 teaspoon dijon mustard, 1 – 2 cups milk
- Turn off heat and add cheese, and hot sauce if you like. Stir to melt cheese.. 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!1 cup shredded cheddar cheese, hot sauce
