1 lb. broccoli florets, chopped into bite-sized pieces
2 tbsp extra virgin olive oil
3 garlic gloves, minced
Salt and pepper, to taste
For the hollandaise sauce:
4 large egg yolks
3 oz. (6 tbsp) unsalted butter, melted
2 tbsp fresh lemon juice
2 tbsp parsley, chopped
¼ tsp sweet paprika
Salt and pepper, to taste
For the broccoli. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Place the broccoli florets and garlic onto the baking sheet, drizzle with olive oil, and top with salt and pepper. Using your hands, give the ingredients a gentle toss, making sure to mix all the ingredients together. Spread the broccoli out into a single layer. Roast for 20-25 minutes, stirring and flipping halfway, until it is golden-brown on top and tender crisp in texture. For the hollandaise sauce. As the broccoli roasts, prepare the sauce using the double-boiler method (use a double broiler). In a saucepan, fill with a small amount of water (about 1-2 inches high). Bring to a boil before reducing to a simmer. In a stainless-steel bowl using a wired whisk, mix the egg yolks and lemon juice together until well combined. Then place the bowl on top of the saucepan to make a double broiler. Slowly pour in the melted butter, whisking continuously, until it is completely incorporated together, and the sauce thickens. Remove from heat. Mix in the parsley, paprika, salt, and pepper. If the sauce is too thick, add a teaspoon of water at a time and whisk to thin it out to your desired consistency. Put it together. Plate the roasted broccoli and pour the hollandaise sauce over the broccoli. Best served immediately.