Roasted Broccoli with Beer Cheese Sauce
This recipe expertly combines tender, caramelized roasted broccoli with a rich, creamy beer cheese sauce. Broccoli florets are seasoned and roasted to perfection, while a classic roux forms the base for a smooth sauce, enriched with whole milk, pale ale, and freshly grated cheddar. It's a flavorful side dish or appetizer that truly elevates the humble broccoli.
Equipment
- 1 Large Baking Sheet For roasting broccoli evenly.
- 1 Large Saucepan For preparing the beer cheese sauce.
- 1 Whisk Essential for a smooth roux and lump-free cheese sauce.
- 1 Box Grater For freshly shredding cheddar cheese; avoids anti-caking agents.
- 1 Large Mixing Bowl For tossing broccoli with olive oil and seasoning.
Ingredients
Main
- 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
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the broccoli florets with olive oil, minced garlic, and kosher salt until evenly coated.
- Spread the seasoned broccoli in a single layer on a large baking sheet.
- Roast the broccoli for 15-20 minutes, or until tender-crisp and lightly caramelized, stirring halfway through for even cooking.
- While the broccoli roasts, melt butter in a large saucepan over medium heat. Whisk in flour and cornstarch, cooking for 1-2 minutes to form a smooth roux.
- Gradually whisk in the whole milk until smooth, then slowly whisk in the pale ale, bringing the mixture to a gentle simmer and stirring until thickened.
- Remove the saucepan from the heat. Add the shredded cheddar cheese in small batches, stirring continuously until fully melted and the sauce is smooth and creamy.
- Taste the beer cheese sauce and adjust seasoning with additional salt or pepper if needed.
- Transfer the hot roasted broccoli to a serving dish.
- Pour the warm beer cheese sauce generously over the roasted broccoli and serve immediately.
Notes
For the broccoli, avoid overcrowding the baking sheet to ensure proper caramelization and crisp texture, rather than steaming. A high oven temperature (400-425°F) is key. For the cheese sauce, always use freshly grated cheddar; pre-shredded cheese contains anti-caking agents that can affect the sauce's texture and melt. Cook your roux thoroughly for 1-2 minutes to eliminate any raw flour taste. When adding liquids, whisk continuously to prevent lumps. Remove the sauce from heat before incorporating the cheese to prevent it from seizing or becoming oily. Serve immediately, as the sauce will thicken as it cools.