Roasted Broccoli with Tangy Cheese Sauce

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a serving of broccoli with cheese on a blue and white plate

Roasted Broccoli with Tangy Cheese Sauce

Prep Time 5

Cook Time 25

Total Time 30

Author Brooke Burks

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

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

Nutrition(All values are estimates only)

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