Roasted Broccolini with Easy Bearnaise Sauce | This Roasted Broccolini will quickly become your new favourite vegetable dish. Forget the soggy broccoli of your childhood, this is crunchy, sweet and nutty. Delicious as a side dish or served as an appetizer. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining
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4.84 from 12 votes

Roasted Broccolini with Easy Béarnaise Sauce

This Roasted Broccolini will quickly become your new favourite vegetable dish. Forget the soggy broccoli of your childhood, this is crunchy, sweet and nutty. Delicious as a side dish or served as an appetizer.
Prep Time2 mins
Cook Time20 mins
Total Time22 mins
Course: Appetizer
Cuisine: Modern Australian
Servings: 4
Calories: 376kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

For the Roasted Broccolini

  • 2 bunches broccolini
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the Easy Béarnaise Sauce

  • 1 stick unsalted butter (see notes)
  • 3 egg yolks
  • 1/4 tsp salt (see notes)
  • 1/4 tsp dried tarragon leaves
  • 4 tsp white wine vinegar (if you can find it use tarragon vinegar)
  • 2 sprigs fresh tarragon

Instructions

Start with Roasting the Broccolini

  • Preheat the oven to 425ºF.
  • Trim the bottom inch off the ends of the broccolini stems.
  • Lay the broccolini in a single layer on two sheet pans.
  • Drizzle over the olive oil, season with the salt and pepper, then toss well to ensure everything is well coated.
  • Roast for 15-20 minutes, until the broccolini is crisped lightly browned.
  • Serve hot.

Whilst the Broccolini is roasting make the béarnaise sauce.

  • Place the butter in a small pan and melt it over a low heat. (Don't allow the butter to brown and turn off the heat as soon as the butter is just melted.)
  • Whilst the butter is melting, put the egg yolks, vinegar and salt (if using) into a jug that the head of your immersion blender fits into.
  • Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
  • Add in the dried tarragon and blend again briefly.
  • Keeping the blender head in the jug, and with it running on the slowest setting, very slowly pour over the hot melted butter over the egg mixture.
  • As the sauce combines, continue to pour over the butter and move the blender head slowly up through the sauce.
  • Add in the fresh tarragon and blend briefly to combine and chop.

Notes

*If using salted butter, omit the salt from the béarnaise recipe. You will need a immersion blender (also called stick blender, wand blender, hand blender) for this recipe.

Nutrition

Calories: 376kcal | Carbohydrates: 6g | Protein: 5g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 207mg | Sodium: 471mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2420IU | Vitamin C: 78.2mg | Calcium: 90mg | Iron: 1.3mg
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