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Roasted Vegetables

Slide 14 of 38

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Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs

Executive chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli and Chinese kale, also called broccolini. But broccolini can be a little tough, so Marcia Kiesel opted for broccoli, which is less expensive and reliably sweet and tender when roasted. The florets are ideal for mopping up the creamy, herbed hollandaise sauce.

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