Roasted Broccoli with Cheese Sauce

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.

Roasting does unbelievably tasty things to broccoli. It can turn someone who’s on the fence about it into a broccoli devotee. Smothering it in a hot, cheesy sauce with sharp cheddar and a touch of Parmesan doesn’t hurt either. It’s like insurance.

To make sure every last broccoli floret gets eaten. It will. Trust me. Your family will be tripping over each other to get to it. You’ll wish you made more.

And if by some crazy, off-the-wall chance they don’t?

You might secretly be glad.

You might, after taste-testing, decide to not even serve it to them.

I might have done that. Oops. I shot these pictures and promptly devoured it like a starving wolf in the dead of winter. It was like I never tasted anything so good before in my life.

Making a double batch might not be so bad an idea.

Roasted Broccoli with Easy Cheese Sauce

Roasted Broccoli with Cheese Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: serves 4 as a side dish

Roasted Broccoli with Cheese Sauce

Broccoli florets roasted with olive oil and topped with an easy-to-make cheddar cheese sauce. Simply delicious.

INGREDIENTS:

2 tablespoons olive oil, plus more for greasing pan
6 - 7 cups broccoli florets
coarse salt and fresh black pepper
Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 teaspoon Dijon mustard
1 heaping cup fresh shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
a few dashes red pepper flakes, optional

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Grease a large cookie sheet.
  2. Put the broccoli florets in a pile on the cookie sheet. Drizzle with the oil and massage it all over the broccoli with your hands. Spread it out in one layer.
  3. Bake 20 - 30 minutes until broccoli is fork tender.
  4. To make the sauce melt the butter in a small saucepan over medium-low heat and whisk in the flour. Cook 1 minute.
  5. Slowly whisk in the milk and Dijon mustard, turn heat up to medium-high and bring to a simmer. Simmer 2 minutes.
  6. Turn heat down to low and stir in both cheeses, stir until smooth and melted. Taste and season with salt, pepper and red pepper flakes, if desired.
  7. Drizzle generously over the broccoli and serve.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/roasted-broccoli-with-cheese-sauce/

Southwestern Roasted Butternut Squash

Southwestern Roasted Butternut Squash

Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions. Utterly addicting flavor explosions.

If this recipe looks familiar it’s because I copied it from my southwestern roasted potatoes. I couldn’t help myself. I loved them so much I wanted to recreate them again with my favorite winter squash.

An uncooked, butternut squash is one of the hardest things to peel and cut. I have an easy fix for that. Did you know you can roast the squash whole? Well, I’m here to tell you it’s possible. For this recipe I don’t roast it until it’s fully cooked – about 25 minutes will soften the skin making it easy to peel. The flesh will still be firm but tender enough to cut into cubes without having a knock-out, drag-out fight with it.

Southwestern Butternut Squash

The cubes are tossed in olive oil then coated with the spices and seasoned with salt and pepper. Since they’re already halfway cooked they don’t take long at all – check them often by piercing them with a fork – you don’t want them to overcook because they will turn into mush.

This kicks off the “12 weeks of Winter Squash”! I’ll be sharing at least one squash recipe a week with you for the next three months. Hope you’re a squash lover like me. . . If not maybe by the end I can turn you into one. Thanks to Joanne of Eats Well With Others and Heather of Girlichef for putting this cool group together!

Roasted Butternut Squash

Southwestern Roasted Butternut Squash

Rating: 51

Cook Time: 1 hour

Yield: 4 servings

Southwestern Roasted Butternut Squash

Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions.

INGREDIENTS:

1 (approximately 2 - 3 pound) butternut squash (5 - 6 cups cubed)
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, optional
coarse salt and fresh black pepper

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
  2. Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
  3. Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
  4. In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.
  5. Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.

Notes:

Adapted from Southwestern Roasted Potatoes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/southwestern-roasted-butternut-squash/

Orzo with Chickpeas, Zucchini and Feta

Orzo with Chickpeas, Zucchini and Feta

Orzo pasta tossed with zucchini, chickpeas, feta and basil with a lemon-kissed dressing. You can eat it warm or cold, as a side or a main, for dinner, lunch or a midnight snack. The bright, tangy flavors will have you coming back for more…. 

Read More »

Deep-Fried Zucchini

Fried Zucchini

Zucchini dressed up in Italian-seasoned bread crumbs and deep fried to a golden, crunchy brown. Crispity-crunchy on the outside with hot, creamy middles. Totally addictive dipped into tomato sauce or ranch dressing.

Pile them on a sandwich with cheese and mayo or toast it up for a zucchini grilled cheese. They make a great side and appetizer too…. 

Read More »

Greek Pasta Salad

Greek Pasta Salad

A Greek-influenced pasta salad with feta, grape tomatoes, red onion, cucumber, baby spinach, fresh dill and corn tossed in a bright and sunny lemon dressing. A one-bowl feast.

This is a great way to showcase fresh vegetables and is the most perfect summer side dish. Bonus being you can easily turn it into a main dish by throwing in some beans, cooked chicken, shrimp, tofu or even steak…. 

Read More »

Strawberry Lemonade Popsicles

This is a sponsored post for McCormick. All opinions are purely my own.

Strawberry Lemonade Popsicles

Frozen ruby red pops bursting with fresh berries and a hint of lemon! Sweet, with a touch of tart they are one of the most refreshing treats you can eat on a sultry summer day…. 

Read More »