Crispy Broccoli With Lemony Hollandaise

Pair caramelized, crispy-edged florets with a moreish dip for a crowd-pleasing side or starter. Victoria de la Maza

A favorite way to cook broccoli (and many other vegetables) is to simply roast it in the oven, drizzled with a touch of olive oil until browned and crispy-edged, as easy as that. Serve it as a side, the first course for a dinner party, or as part of a buffet.

In my house, serving anything with hollandaise sauce means immediate success, so I’m making my version so everyone can dip to their heart’s content.

When you cut the broccoli into florets, keep the stems to use in stocks and broths. Even without added salt, the broccoli becomes naturally salty and incredibly flavorful as it roasts, so taste once they’re out of the oven and season as you like.

Serves 4 to 6 as a side

• 2 heads (about 2 pounds) broccoli, cut into bite-size florets
• Olive oil
• Sea salt to taste

For the Sauce

• 2 large egg yolks, at room temperature
• 2 tablespoons lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup butter, melted and hot

Preheat the oven to 375 degrees F.

Line a cookie sheet with parchment paper and spread the broccoli florets out in a single layer. Drizzle with olive oil and roast in the oven for about 30 minutes or until the broccoli is fork-tender and slightly browned and caramelized. Taste and season with salt.

To make the sauce: In a blender, pulse together the eggs, lemon juice, salt, and pepper. With the motor running on low, add the butter in a stream until the sauce thickens. Transfer to a serving dish and serve immediately.