Parmesan Shallot Béchamel Roasted Broccoli
Salty Parmesan, dried thyme and Monterey Jack cheese sauce falls all over simply roasted broccoli. The sauce has hints of bone broth, shallots and black pepper. The broccoli is crunchy (and NOT soggy or over cooked) and dusted with herb butter breadcrumbs.
I mean, what’s not to love. And you are eating vegetables so it counts as being healthy!
I love serving individual ramekins of goodness to everyone at the table. They get to pick their dish and dig in. PLUS the small dishes keep everything SO hot which is always a good thing when it comes to broccoli.
Oh, and any recipe that begins with butter – well, you know it’s going to be good!
Let's talk about broccoli + fiber
It’s simple, broccoli is good for your digestive health.
- It feeds beneficial bacteria in your stomach that is tied to anti-inflammation, immunity, and mood.
- A one serving size (about 1 cup) portion contains over two ounces of water. The fiber and water combination boosts feelings of fullness to support healthy weight management.
- Fiber helps support blood sugar and insulin regulation for steady, even energy.
More vegetarian recipes I love.
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Parmesan + Shallot Béchamel Roasted Broccoli
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
Scale
- 3 tablespoons butter
- 1 medium shallot, fine diced
- salt and pepper
- 2 large florets broccoli, rinsed and cut into 2 inch pieces
- 1/3 cup bone broth, divided in half
- 1 teaspoon tapioca flour (or flour of your choice)
- 1/2 teaspoon dried thyme
- 1/3 cup full fat unsweetened coconut milk
- 1/3 cup grated parmesan, plus more for garnish
- 1/4 cup grated Monterey jack cheese
- 1/4 cup and 1 tablespoon gluten free herb breadcrumbs or panko, crumbled
Instructions
- Preheat your oven to 400F.
- In a small sauce pan, melt the butter and shallots together over low heat. Add a pinch of each salt and pepper – cook until the shallots are softened about 1 minute.
- Place the cut broccoli in the baking dish or dishes. Add in 1/2 of the bone broth to the broccoli and spoon over 2 tablespoons of the butter and shallots mixture. Place in the oven for 12-15 minutes.
- Add the tapioca flour and dried thyme to the pan with the remaining butter and shallots. Stir to combine and cook until thickened – about 20 seconds on low heat. Whisk in the bone broth, coconut milk, parmesan and Monterey jack cheese. Stir until the cheese is melted and turn the heat off.
- When the broccoli is tender but still crunchy, remove from the oven. Pour the cheese mixture on top of the broccoli. Return to the oven for 2 minutes.
- Remove from the oven and sprinkle the breadcrumbs on top. Turn your oven to broil and cook the broccoli until it browns slightly on top – 30 seconds, worked for me.
- Serve with fresh Parmesan grated on top.
- Prep Time: 5
- Cook Time: 15
- Category: vegetarian
- Method: oven
- Cuisine: side dish
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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