Best Creamy Roasted Broccoli Recipes

Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing image

Provided by Rick Rodgers

Yield Makes 10 servings

Number Of Ingredients 16

Dressing
2 whole heads of garlic, unpeeled
Olive oil
1 cup mayonnaise
1/2 cup buttermilk
2 1/2 tablespoons minced fresh chives
1 tablespoon fresh lemon juice
1 1/4 teaspoons celery salt
1/4 teaspoon (scant) freshly ground black pepper
Vegetables
1 18-ounce package hearts of romaine (about 3), coarsely torn
1 1-pint container grape tomatoes
1 1/2 cups small broccoli florets
1 small English hothouse cucumber, thinly sliced
1 8-ounce package thinly sliced mushrooms
1 small red onion, sliced paper-thin

Steps:

For dressing:
Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
For vegetables:
Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

Creamy Roasted Broccoli image

Provided by Claire Robinson

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pounds fresh broccoli, florets removed, about 2 large bunches, divided
1/4 cup olive oil
2 teaspoons orange zest, plus juice from 1 large orange
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 large garlic cloves, peeled and smashed

Steps:

Preheat the oven to 425 degrees F.
Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.
Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.
With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.