Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
A pristine cluster of broccoli florets.
Note the glass of wine by Amanda's work station -- she's at it again...
That's Kristen in the background!
Ariellclementine calls for a baking sheet, but we roasted the broccoli in this oval baking dish. It worked beautifully.
We used smoked sweet paprika -- hot would be VERY hot, as arielleclementine calls for a full teaspoon.
Amanda whisks the garlic and paprika into the hot oil.
Sherry vinegar forms the base of the dressing.
Another two-person job: Amanda slowly pours in the paprika-garlic oil while Merrill whisks. Arielleclementine recommends that you leave as many of the solids in the oil as possible, and we...
The paprika and garlic act as an emulsifier, making for a nice, smooth vinaigrette.
Whisking a little more -- just to be sure.
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A&M say: This recipe was a runner-up in last year's broccoli contest and we think it deserves a spot in the second cookbook. Here are our notes from last year: Arielleclementine's recipe is both easy enough to make every night and unusual enough to save for special occasions. The smoked paprika and garlic-infused oil contribute an earthy, peppery bite; when combined with the mellow acid of the sherry vinegar, it makes for a musky, balanced vinaigrette that complements the broccoli's natural sweetness, enhanced by roasting. And in our opinion, Marcona almonds, buttery and rich, are a great addition to pretty much anything. - A&M
arielleclementine says: You can add my name to the legions of fans of Ina Garten's roasted broccoli - it was a revelation for me! This is my spin on that dish. - arielleclementine
Serves two
- 1 head of broccoli, cut into florets
- extra virgin olive oil, for drizzling
- kosher salt, for sprinkling
- 1/4 cup extra virgin olive oil
- 1 teaspoon smoked sweet paprika
- 1 garlic clove, minced
- 1 1/2 tablespoon sherry vinegar
- 1 pinch kosher salt
- 1/4 cup marcona almonds
- Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes.
- While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes.
- Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible.
- After 20 minutes, remove the broccoli from the oven and toss the marcona almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.
- Your Best Broccoli/Broccoli Rabe Dish Contest Winner!
- This recipe is a Wildcard Contest Winner!
Tags: broccoli, marcona almonds, smoked




about 1 month ago Annelle
Just made this again, but the first time with Marcona almonds. My goodness--so good!!
about 1 month ago Mark Campidonica
I found this recipe through the "The Only 8 Recipes You Need To Master" article in HuffPost. This recipe was an example of braising vegetables, which I never tried. I had to modify it a bit so I could use my toaster oven, use what I had on hand, and make only one serving, but a GREAT way to cook Broccoli!
about 1 month ago GraceT
Yeah, dumb dumb here finally figured that out. Took me long enough.
about 1 month ago ktmermaid
I made this for Christmas Eve dinner - it was a huge hit! Never would've thought of almonds with broccoli; it's a fantastic combo.
3 months ago GraceT
Sounds fantastic. Can't wait to make it. One question. In the directions you call for whisking in paprika oil. Is that a mistake? If not, how much, or am I reading recipe wrong?
about 1 month ago Mark Campidonica
She is referring to the oil extract made in Step 2.
4 months ago ECMotherwell
Since I first made this a few months ago, it's been in regular rotation. SO GOOD.
6 months ago dianelb
This looks SO GOOD!!!! I try to make healthy, fun foods and can't wait to try this!
6 months ago Jacquelyn Elyse
Thank you so much, Arielle - made and extremely enjoyed your dish tonight. I'm a (sometimes reluctant) vegan and thrilled to add this to my repertoire. Due to some cabinet skimpiness, I used sliced regular almonds (toasted), red wine vinegar (instead of sherry), and then threw all the paprika/garlic solids in there. Dishes like this keep my veganism going. THANK YOU!
6 months ago Jacquelyn Elyse
Thank you so much, Arielle - made and extremely enjoyed your dish tonight. I'm a (sometimes reluctant) vegan and thrilled to add this to my repertoire. Due to some cabinet skimpiness, I used sliced regular almonds (toasted), red wine vinegar (instead of sherry), and then threw all the paprika/garlic solids in there. Dishes like this keep my veganism going. THANK YOU!
9 months ago dani
This is lovely Arielle. We had it tonight and it was delicious. Fabulous recipe!
9 months ago arielleclementine
thanks mama! thrilled you liked it! <3
10 months ago darceyh
Anything with smoked paprika gets my attention (divine on anything green!). This is a wonderful combination with the almonds.
9 months ago arielleclementine
thanks so much darceyh!
11 months ago ktmckinsey
I just made this, and it's absolutely amazing!! I didn't leave the garlic pieces and spice in the skillet because, well, I love garlic. This is going on the regular rotation.
11 months ago arielleclementine
oh fantastic!! thank you so much for trying the recipe, and for your lovely comment, ktmckinsey!
about 1 year ago gingerroot
I made this for Christmas and it is my new favorite way to serve broccoli. I was already a fan of roasted broccoli, but your smoked paprika vinaigrette is brilliant. I'm visiting my husband's family in NY, so my only omission was the almonds which we did not have. I also subbed balsamic for the sherry vinegar, since we had it on hand. I can't wait to get home - this is going into the regular rotation! Happy Holidays, arielleclementine!!!
about 1 year ago arielleclementine
oh thanks!! so thrilled you liked it! you're the best :)
about 1 year ago ihaventpoisonedyouyet
Can I sub either dry vermouth or regular drinkin' sherry for the sherry vinegar??
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I'd use red wine vinegar instead, perhaps with just a touch of sherry, that I'd reduced over medium heat by about half (and to burn off the alcohol). ;o)
about 1 year ago arielleclementine
i usually just use balsalmic vinegar when i'm out of sherry vinegar, but AntoniaJames' suggestion would work well too.
over 1 year ago em-i-lis
Emily is a trusted source on General Cooking.
I just love this dish- have made it twice now and know it will be a regular on our fall table. Great combo of flavors! YUM!
over 1 year ago arielleclementine
oh how fun! i'm so happy you like it- thanks for sharing :)
about 1 year ago em-i-lis
Emily is a trusted source on General Cooking.
truly one of my all-time faves!! you are such an inspired cook!
about 1 year ago arielleclementine
what a really lovely compliment :) i'm thrilled you like it!
over 1 year ago EmilyC
Made this two nights ago and absolutely loved it! I'll be making it again and again. Thanks for a great recipe.
over 1 year ago arielleclementine
thank you so much! i'm thrilled that you liked it :)
over 1 year ago ENunn
I'm having this again tonight with a fried egg. It is so good.
over 1 year ago arielleclementine
that's so nice! thanks! everything's better with a fried egg :)
almost 2 years ago aligthang
Made this the other night and it was fabulous. Threw a few shrimp in about halway through the roast cycle and then served it atop some buttered noodles with pepper and a few tablespoons of parmesan cheese. Didn't have marcona almonds but I threw a handful of macadamia pieces in there to get a similar crunch. Really delicious and simple.
over 1 year ago arielleclementine
what a fantastic idea! thanks for your comment :)
almost 2 years ago wanderash
Woohoo! Congrats arielleclementine! I love this recipe and make it a lot. It is my husband's favorite way to eat broccoli. I'm glad this one is going in the book.
almost 2 years ago arielleclementine
thank you so much, wanderash :)
almost 2 years ago chez_mere
Yes this recipe looks very good. I know it is hard to original sometimes, but it also looks eerily like a recipe from Bon Appetite's November 2009 issue...
almost 2 years ago arielleclementine
This recipe was inspired by Ina Garten's broccoli recipe (as I say in the headnote), and a spin on a vinaigrette from the El Farol cookbook. I added the marcona almonds because I had some on hand. I don't appreciate your insinuation of plagiarism.
almost 2 years ago TiggyBee
arielleclementine: you just got a drive by - not to worry!
almost 2 years ago arielleclementine
thanks TiggyBee :)
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Here's a link to the November 2009 recipe. While some of the ingredients are similar, I think it's clear that Arielle's designed a recipe that gives us the unique properties of roasted broccoli and a dressing enhanced by smoked paprika, sherry vinegar and marcona almonds.
http://www.bonappetit.com...
Check out this recent interview with Amanda about how to write and adapt recipes. Arielle is clear on where she got the inspiration for hers. Perhaps the recipe developers at Bon Appetit were similarly inspired.
http://diannej.com/blog/
almost 2 years ago bugbitten
I'd just like to add my voice to the brilliant, right on, comment from TiggyBee, who summed up the situation exactly. Thanks to drbabs I was able to view the pretender recipe from BonAp. That recipe's instruction to "cover and boil" is a crime against vegetables everywhere, and if there were no other differences, your recipe would still stand out as original to me. Originality in food lies not on the page, but on the palate. Keep on cooking and winning, kiddo.
almost 2 years ago arielleclementine
haha! thank you so much, bugbitten :) your comment is much appreciated!