Roasted Broccoli and Cauliflower with Cheddar Dijon Sauce

Hitting up the farmer’s market in your community?  Here’s a fantastic side dish recipe using broccoli and cauliflower that Chef Lindsay Brooks from the Runaway Spoon says you’ll certainly enjoy.

Vegetables:

1/4 cup olive oil

1 pound cauliflower, trimmed

1 pound broccoli, trimmed

Salt/pepper

Sauce:

2 tbsp butter

2 shallots, minced

2 tbsp dijon mustard

1/4 cup heavy cream

2 oz white cheddar

Salt/pepper

Directions:

Place vegetables in baking dish. Drizzle with oil, sprinkle with salt and pepper. Place in a 500 degree oven. Roast for 15-20 minutes.

Meanwhile in a medium sauce pan sauté shallots in butter. Once translucent add mustard and cream. Bring to a simmer. Turn off heat and add cheddar. Season with salt/pepper. Mix until smooth. Pour over finished vegetables. Serve.

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