Vegetarian > Side > Roasted Vegetables

Roasted Vegetables with Hollandaise Sauce Recipe

Ingredients with Measurements:
- 1 lb. mixed vegetables (such as carrots, broccoli, cauliflower, and Brussels sprouts), cut into bite-sized pieces
- 2 tbsp. olive oil
- Salt and pepper, to taste
- 3 egg yolks
- 1 tbsp. lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper

Special Equipment Needed:
- Baking sheet
- Blender or immersion blender
- Double boiler or heatproof bowl and saucepan

Step-by-Step Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables for 20-25 minutes, or until tender and lightly browned.
4. While the vegetables are roasting, make the hollandaise sauce.
5. In a blender or using an immersion blender, blend the egg yolks and lemon juice until smooth.
6. Slowly pour in the melted butter while blending continuously until the sauce is thick and creamy.
7. Add a pinch of cayenne pepper and blend again.
8. If the sauce is too thick, add a little warm water to thin it out.
9. Serve the roasted vegetables with the hollandaise sauce on the side.


- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 320
- Fat: 31g
- Carbohydrates: 8g
- Protein: 4g
- Fiber: 3g

Substitutions for ingredients:
- Any vegetables can be used in place of the ones listed in the recipe.
- Ghee or coconut oil can be used in place of butter for a dairy-free version of the hollandaise sauce.

Variations:
- Add roasted garlic to the hollandaise sauce for extra flavor.
- Top the roasted vegetables with grated Parmesan cheese before serving.
- Add chopped fresh herbs, such as parsley or chives, to the hollandaise sauce for a pop of color and flavor.

Tips and Tricks:
- Make sure to cut the vegetables into similar-sized pieces for even roasting.
- Use a high-quality blender or immersion blender for the hollandaise sauce to ensure a smooth and creamy texture.
- If the hollandaise sauce separates or becomes too thick, add a little warm water and blend again.

Storage Instructions:
- Store any leftover roasted vegetables and hollandaise sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the roasted vegetables in the oven or microwave until heated through.
- Reheat the hollandaise sauce in a double boiler or heatproof bowl set over a saucepan of simmering water, whisking constantly, until warmed through and smooth.

Presentation Ideas:
- Arrange the roasted vegetables on a platter and drizzle the hollandaise sauce over the top.
- Serve the roasted vegetables and hollandaise sauce in individual ramekins for a more elegant presentation.

Garnishes:
- Chopped fresh herbs, such as parsley or chives, can be sprinkled over the top of the roasted vegetables for a pop of color and flavor.

Pairings:
- This dish pairs well with grilled chicken or fish.

Suggested Side Dishes:
- Serve the roasted vegetables with a side salad or crusty bread for a complete meal.

Troubleshooting Advice:
- If the hollandaise sauce separates, try blending it again with a little warm water.
- If the vegetables are not browning evenly, toss them halfway through the cooking time.

Food Safety Advice:
- Make sure to wash and dry the vegetables thoroughly before roasting.
- Use pasteurized eggs for the hollandaise sauce to reduce the risk of foodborne illness.

Food History:
- Hollandaise sauce is a classic French sauce made with egg yolks, butter, and lemon juice. It is typically served with eggs Benedict, but can also be used as a sauce for vegetables or fish.

Flavor Profiles:
- The roasted vegetables have a slightly sweet and nutty flavor, while the hollandaise sauce is rich and buttery with a tangy lemon flavor.

Serving Suggestions:
- Serve the roasted vegetables and hollandaise sauce as a side dish for a holiday meal or special occasion.

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Taste: Savory, Rich, Creamy, Tangy, Earthy