Roasted Broccoli with Fondue Recipe

Name: Roasted Broccoli with Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound head of broccoli, cut into long spears; Two 1 1/2-inch-thick slices of peasant bread, crust removed, bread cut into 1 1/2-inch cubes; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 large garlic clove, minced; Salt and freshly ground pepper; 1/4 cup plus 2 tablespoons heavy cream; 1 large egg yolk; 2 ounces Fontina cheese, shredded; 1 tablespoon very finely chopped fresh marjoram; 1/2 tablespoon balsamic vinegar

Servings: persons

1
Preheat the oven to 450.
2
Heat a large rimmed baking sheet in the oven until it is very hot to the touch.
3
In a large bowl, toss the broccoli spears with the bread cubes, olive oil and garlic and season generously with salt and pepper.
4
Spread the broccoli and bread cubes on the hot baking sheet and roast for about 15 minutes, turning once, until the broccoli is tender and browned in spots and the bread cubes are crisp and golden.
5
Meanwhile, in a small saucepan, heat the cream until boiling.
6
In a small bowl, whisk the egg yolk.
7
Gradually whisk in the hot cream.
8
Return the mixture to the saucepan and cook over low heat, whisking constantly, until it is slightly thickened, about 2 minutes.
9
Off the heat, add the Fontina and stir until melted.
10
Pour the fondue into a bowl.
11
Transfer the broccoli and bread to plates and sprinkle with the marjoram and balsamic vinegar.
12
Serve with the fondue.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 1 1/2-pound head of broccoli, cut into long spears, Two 1 1/2-inch-thick slices of peasant bread, crust removed, bread cut into 1 1/2-inch cubes, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 large garlic clove, minced, and more.

Yes, Roasted Broccoli with Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Broccoli with Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions