Leave it to me to take a perfectly healthy and delicious side dish, like roasted broccoli, and pour a bunch of cheese and beer all over it, effectively negating most of the health benefits.
But really, it’s for your own good. There’s a good chance you’re sitting there planning a menu, a Turkey centric, end it with pie, If I don’t eat too much I’m doing it wrong, type of late November meal. Me too.
We’ve got the main dish down, and potatoes are all set, lots of pies (probably too many), but then those wily vegetable side dishes always come last. Is green bean casserole really enough green stuff? Should I have more?
Yes. You should have some roasted broccoli, serve it with a side of cheese sauce to match the excessive gluttony level of the rest of the table.
You wouldn’t want it to feel left out.
Roasted Broccoli with Beer Cheese Sauce
Ingredients
For the Beer Cheese Sauce
- 2 tbs butter
- 3 tbs flour
- 2 tbs corn starch
- 1 1/2 cups whole milk
- 1 cup pale ale
- 8 wt oz cheddar cheese not pre shredded
For the Broccoli:
- 3 lbs broccoli florets cut into bite sized pieces
- 3-4 tbs olive oil
- 2 cloves garlic minced
- ½ tsp kosher salt
Instructions
- In a pot over medium heat melt the butter.
- Sprinkle with flour and cornstarch, whisk until thickened. Cook, whisking continually for three minutes. Slowly whisk in the milk and the beer, stirring to make sure no lumps remain.
- About ¼ cup at a time, add the cheese, whisking between addition until the cheese has completely melted. Make sure to adjust heat to make sure it does not boil.
- Preheat oven to 400.
- Add the broccoli to a baking sheet. Drizzle with olive oil, sprinkle with garlic and salt. Toss to coat.
- Roast at 400 for 10-15 minutes until fork tender and edges have started to crisp.
- Serve with cheese sauce on the side or drizzled on top.
