Broccoli covered in a creamy cheese sauce, topped with California walnuts.
Olive oil cooking spray
8 ounces shredded sharp or extra sharp Cheddar cheese, divided
1/2 cup coarsely chopped California walnuts
1/4 cup finely crushed croutons
2 tablespoons butter
1/2 cup minced red onion
2 tablespoons flour
1 cup milk
3/4 cup chicken broth
Garlic salt and freshly ground pepper to taste
1-1/2 pounds broccoli, cut into 1-inch spears
California walnuts, chopped and toasted (garnish)
Preheat oven to 375°F. Line a small baking sheet with foil and coat liberally with cooking spray.
In a small bowl stir together 1/2 cup cheese, walnuts and croutons. Spread evenly on baking sheet. Bake 15 minutes or until golden brown. Let cool.
In a medium saucepan melt butter over medium heat. Add onion and cook for 5 minutes. Add flour and cook 1 more minute. Slowly stir in milk and broth, cooking until smooth. Reduce heat to low and add cheese a small handful at a time, cooking just until melted. Season with salt and pepper.
Steam or boil broccoli until tender and drain well. Transfer to 9-inch casserole dish and top with cheese sauce. Crumble topping over broccoli. Sprinkle with additional walnuts, if desired.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
