Roasted Broccolini and Brussels Sprouts

Image source: Photographer Ian Waldie

Sauce Noisette is a variation of Hollandaise sauce which uses butter that has been heated in a saucepan until the milk solids start to brown and become ‘nutty’. Great with vegetables, poached eggs, and particularly good with fish such as salmon and trout. Recipe by Matt Golinski.


• 2 bunches broccolini

• 500 gm brussels sprouts, trimmed and halved

• 50ml olive oil

• 50 gm hazelnuts, roasted, peeled and roughly chopped

• 50 gm sourdough, roughly crumbed

• 50 gm parmesan, grated

• 3 egg yolks

• 20 gm Dijon mustard

• 50 ml white wine vinegar

• 50 ml water

• 150 gm butter

• 2 tbs lemon juice

• Salt and pepper

• In a large saucepan of salted boiling water, blanch the broccolini and brussels sprouts for 3 mins, refresh in iced water.

• Drain well, then toss with the olive oil, season with salt and pepper and spread out on a tray lined with baking paper.

• Mix together the hazelnuts, sourdough crumbs and parmesan and spread out on a tray lined with baking paper. 

• Bake for 10 minutes at 160°C, then allow to cool on the tray. 

• Turn the oven up to 200°C and roast the vegetables for 10 – 15 minutes or until they start to colour lightly.

• In a small saucepan, heat the butter until it starts to foam and smell slightly nutty. Remove from heat. 

• Whisk the yolks, mustard, vinegar and water over a saucepan of simmering water until thick, remove from the heat and slowly whisk in the butter. Once all incorporated, whisk in the lemon juice and season with salt and pepper.

• Spread the broccolini and brussels sprouts out on a serving platter, drizzle with the sauce and sprinkle over the hazelnut gratin.

About the Author /

[email protected]

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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