Side dishes at our house usually consist of a simple veggie and pasta or rice. Rarely anything fancy. However, the last time I posted a side dish, Rosemary Potatoes and Blue Cheese Gratin, you all responded very positively. My husband did, too.
So, I decided to dress up some broccoli. This was delicious. I served the Broccoli Bake with roasted chicken. It would be great with pork chops, too. The protein needs to be simple, because this is very flavorful.
As always, here are some suggestions for making this fit your family’s taste. I used frozen broccoli, but you could steam your own. You could also add a little garlic with the onion and a pinch of red pepper flakes with the salt. I used cheddar cheese, but any melty cheese would work.
Active time: 10 minutes; Cook: 25 minutes; Broccoli in about 30 minutes
Hardware: Cutting board and knife, measuring cups and spoons, a 10-inch oven-proof skillet (I used cast iron), a whisk, a wooden spoon and an oven mitt
- ½ a small onion (2 ounces)
- 3 tablespoons butter
- 1 tablespoon flour
- ¾ cup chicken broth (or veggie broth or water)
- 12-ounce bag of frozen broccoli florets
- ¼ cup heavy cream
- Salt and pepper
- 1 cup of shredded cheddar cheese
- ¾ cup bread crumbs
- Preheat the oven to 400˚. Slice the onion as thin as possible.
- Melt the butter in the skillet over medium heat. Add the onions and sauté for 2-3 minutes. Whisk in the flour. Continue to whisk until the roux is the color of butter, about another minute. Slowly whisk in the broth. Bring to a low boil.
- Add the frozen broccoli and boil for about 5 minutes, stirring occasionally. Remove from the heat and stir in the cream. Taste and adjust for salt and pepper.
- Stir the cheese into the broccoli and top with the bread crumbs. Place the skillet in the oven and bake for 10 minutes. Open the oven and stir to incorporate the toasted crumbs and bake for 5 more minutes. If you want the top to be crunchy bake for a little longer.
- Allow the Broccoli Bake to rest for 3 minutes before servering.