Roasted Broccoli with Cheese Fondue

A deliciously simple dish that pairs crispy, caramelized roasted broccoli with a creamy, cheesy fondue-style dip. Perfect as a side or a standout appetizer.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4–6

Ingredients

For the Roasted Broccoli:

2 large heads broccoli (about 1½–2 lbs), cut into florets
2–3 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Zest of ½ lemon (optional)

For the Cheese Fondue:

1 cup shredded Gruyère cheese
1 cup shredded Emmental or Swiss cheese
1 tablespoon cornstarch
1 cup dry white wine (like Sauvignon Blanc) or vegetable broth
1 clove garlic, halved
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Pinch of nutmeg
Freshly ground black pepper
Optional garnish: Chopped chives, parsley, or extra lemon zest

Instructions

1. Roast the Broccoli:

Preheat oven to 425°F (220°C).
On a large baking sheet, toss broccoli florets with olive oil, minced garlic, salt, pepper, and red pepper flakes (if using).
Spread in a single layer. Roast for 20–25 minutes, tossing halfway, until edges are crisp and browned.
If using lemon zest, sprinkle over broccoli after roasting.

2. Make the Fondue:

In a bowl, toss shredded cheeses with cornstarch.
Rub the inside of a medium saucepan with the cut garlic clove.
Add wine (or broth) and lemon juice to the pan and heat over medium until steaming (do not boil).
Reduce heat to low and gradually add the cheese mixture, stirring constantly in a figure-eight motion until melted and smooth.
Stir in Dijon mustard, nutmeg, and pepper. If fondue is too thick, add a splash more wine or warm milk.

3. Serve:

Transfer fondue to a fondue pot or small serving bowl.
Arrange roasted broccoli on a platter.
Garnish fondue with herbs if desired.
Serve immediately while warm, using forks or skewers to dip broccoli into the cheese.

Tips:

For a shortcut fondue: Use 2 cups of a ready-made cheese fondue blend and melt with ½ cup warm cream or broth.
Make it nut-free: Swap Gruyère for Fontina or Monterey Jack.
Add crunch: Sprinkle roasted broccoli with toasted breadcrumbs or slivered almonds before serving.
Wine substitute: Replace white wine with chicken or vegetable broth plus 1 teaspoon white wine vinegar.

Optional Dippers (if serving as an appetizer):

Crusty bread cubes
Blanched cauliflower or asparagus
Roasted potatoes
Apple slices
Pretzel bites

Enjoy this elegant yet easy dish that’s sure to impress!

Roasted Broccoli with Fondue