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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Author Notes: 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 - arielleclementine
Food52 Review: 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 - A&M
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
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about 1 month ago arielleclementine
a huge thanks to all of you who have commented on my recipe! i'm thrilled that you have enjoyed it! and, ortolan, your name is awesome :D
about 1 month ago ortolan
This is sooooo good! I always steam broccoli, but was inspired by the flavor combination in this recipe; the smoked paprika makes sense with the roasted vegetable. I threw in some regular almonds with the broccoli for the last 10 minutes; it still turned out amazing. Thank you!
2 months ago ntt2
I made this last night and it was fabulous. My Marcona almonds were very salty and I put them in the dressing while the broccoli was roasting. They had lost the overpowering salty taste but were still crisp. Thanks Ina and Arielleclementine!
5 months ago Annelle
Just made this again, but the first time with Marcona almonds. My goodness--so good!!
5 months 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!
5 months ago GraceT
Yeah, dumb dumb here finally figured that out. Took me long enough.
5 months 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.
6 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?
5 months ago Mark Campidonica
She is referring to the oil extract made in Step 2.
7 months ago ECMotherwell
Since I first made this a few months ago, it's been in regular rotation. SO GOOD.
9 months ago dianelb
This looks SO GOOD!!!! I try to make healthy, fun foods and can't wait to try this!
9 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 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!
12 months ago dani
This is lovely Arielle. We had it tonight and it was delicious. Fabulous recipe!
12 months ago arielleclementine
thanks mama! thrilled you liked it! <3
about 1 year ago darceyh
Anything with smoked paprika gets my attention (divine on anything green!). This is a wonderful combination with the almonds.
12 months ago arielleclementine
thanks so much darceyh!
about 1 year 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.
about 1 year ago arielleclementine
oh fantastic!! thank you so much for trying the recipe, and for your lovely comment, ktmckinsey!
over 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!!!
over 1 year ago arielleclementine
oh thanks!! so thrilled you liked it! you're the best :)
over 1 year ago ihaventpoisonedyouyet
Can I sub either dry vermouth or regular drinkin' sherry for the sherry vinegar??
over 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)
over 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 :)
over 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!
over 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 :)
almost 2 years ago ENunn
I'm having this again tonight with a fried egg. It is so good.
almost 2 years ago arielleclementine
that's so nice! thanks! everything's better with a fried egg :)