Creamy Roasted Broccoli

Creamy Roasted Broccoli with Sun-Dried Tomatoes & Fresh Basil

This Veg Creamy Roasted Broccoli dish transforms a humble vegetable into a star, offering a symphony of textures and flavors. Roasting the broccoli first brings out its natural sweetness and a slight char, which perfectly contrasts with the creamy sauce. The sauce itself is a delightful blend, with the concentrated tang of sun-dried tomatoes, the juicy burst of fresh diced tomatoes, and the aromatic lift of fresh basil, making this a highly satisfying and versatile dish. It works beautifully as a hearty side, a light vegetarian main course, or even tossed with pasta.

Yields: 3-4 servings (as a side) Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients:

• For the Roasted Broccoli:
  • 1 large head (about 500g / 1.1 lbs) broccoli, cut into bite-sized florets
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste
• For the Creamy Sauce & Additional Veggies:
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2-3 cloves garlic, minced
  • 1/4 cup finely chopped onion or shallots (optional)
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and thinly sliced or chopped
  • 1.5 cups mixed creamy sauce base (can be a blend of heavy cream, milk, vegetable broth, or a specific white sauce base like béchamel if preferred)
    • Simplified Creamy Sauce Base: 1 cup heavy cream + 1/2 cup vegetable broth (or milk) + 2 tbsp grated Parmesan (optional, for richness)
  • 1/2 cup fresh diced tomatoes (e.g., Roma or cherry tomatoes), diced small
  • 1/4 cup fresh basil leaves, finely chopped or julienned (plus extra for garnish)
  • 1/2 teaspoon dried Italian mixed herbs (optional, for deeper aroma)
  • Salt to taste (adjust after adding sun-dried tomatoes as they are salty)
  • Freshly ground black pepper to taste
  • Optional: Pinch of red chili flakes for a subtle kick