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 :)
about 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.
almost 2 years ago arielleclementine
what a fantastic idea! thanks for your comment :)
about 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.
about 2 years ago arielleclementine
thank you so much, wanderash :)
about 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...
about 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.
about 2 years ago TiggyBee
arielleclementine: you just got a drive by - not to worry!
about 2 years ago arielleclementine
thanks TiggyBee :)
about 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/
about 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.
about 2 years ago arielleclementine
haha! thank you so much, bugbitten :) your comment is much appreciated!
about 2 years ago arielleclementine
thank you all so much for your wonderful comments! this was such a fantastic surprise, and your comments made it even better! hooray for food52! <3
about 2 years ago JacquieMDFR
Oh My Goodness!!!! Never would have thought of this combination but it taste as a matter of fact. This is a true keeper. Thank you for sharing.
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats! So glad this will be in book 2!
about 2 years ago TiggyBee
This looks amazing! Congrats arielleclementine...
about 2 years ago TasteFood
Congratulations on your wild card win!
about 2 years ago gingerroot
Yahoo arielleclementine!! Congrats on this fantastic Wildcard win. I missed this the first time around but it sounds amazing and I will be making this soon!
about 2 years ago Oui, Chef
I can't tell you how many times I've made this dish, it is one of my absolute favorites....congratulations on this well deserved win! - S
about 2 years ago lapadia
Broccoli, one of my favorites...in any dish. Congratulations on your wildcard!
about 2 years ago Panfusine
Salivating, looks FABULOUS!... Congratulations arielleclementine! & thank you , thank you soo much for highlighting a vegetarian dish!!
about 2 years ago Midge
Congrats arielleclementine! What a brilliant recipe.
about 2 years ago nannydeb
Yay Arielle, congrats!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations on the Wildcard, Arielle--I love this recipe--I make it frequently!
about 2 years ago arielleclementine
huzzah!! thank you! what a fun surprise!!
about 2 years ago Lizthechef
and so well-deserved!!!!
about 2 years ago lastnightsdinner
Whoo hoo - congratulations!
about 2 years ago aargersi
Abbie is a trusted source on General Cooking.
YAAAAAAAAAAAAAAAYYYYYYYYYYYYY Arielle! So exciting! I made this when you first posted it and absolutely LOVED it - so happy to see you as a wild card!!!!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I spy a wildcard winner! Yippeee! I love roasted broccoli. Grilled broccoli is also the bomb.
about 2 years ago Sadassa_Ulna
Congratulations, this sounds delicious!
about 2 years ago Sagegreen
Yay! Congrats, arielleclementine!!!
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats on your wildcard win, ac! This sounds delicious.
over 2 years ago bugbitten
Has anyone tried this wonderful side dish as a make-ahead? I'd like to serve it for Christmas Day.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I haven't tried to, but I never would. Roasted broccoli loses its magic very, very quickly, in my experience. You should ask this question though over at foodpickle, as there no doubt are many people who will see the question there, who would not see it here. ;o)
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I agree with AntoniaJames about the roasted broccoli, but what you could do is make the dressing ahead of time, roast the broccoli while your meat is resting, warm up the dressing, and serve it as the broccoli comes out of the oven.
over 2 years ago arielleclementine
hi bugbitten! i'm so glad you like my recipe! i have made this for dinner, and then eaten the reheated leftovers. while the taste is essentially the same the next day, the look/texture is not as good. the broccoli sort of wilts a bit, and gets a little more sodden. i think drbabs has the right idea- and perhaps the lingering aromas of roasted meat will mask the smell of the broccoli a bit? thanks again!
over 2 years ago java&foam
i made this last night with broccolini (along side a roast chicken and new potatoes) and the smoked paprika provided an excellent twist. the broccolini makes it less bite-sized that having the florets but it is less prep work and i find it cooks very evenly. thanks for sharing a great recipe that I'm sure will become one of my week-night staples!
over 2 years ago arielleclementine
oh hooray! thanks! i love broccolini- i'll have to try this!
over 2 years ago bugbitten
I made this last night for dinner guests and it garnered all the compliments! Remarkable for a side dish. I'd like to ask if you've had success making this ahead, as the aroma of the roasting broccoli was not as appreciated as the final dish. Thank you, I will be making this again and again.
over 2 years ago HandRocksLadle
Made this a couple of nights ago and it was a hit! My fiuance and I had two heads of broccoli each -- definitely no leftovers. Ha!
over 2 years ago arielleclementine
haha! that's fantastic- thanks for sharing!
almost 3 years ago RickyRage
I made this last night, delightful. I'm a vegetarian so I had a Quorn cutlet along with it. Very simple, and very flavorful!
almost 3 years ago arielleclementine
yahoo! thanks, RickyRage! i'm so happy you liked it :)
about 3 years ago Annelle
Made this last night--it was wonderful!!
about 3 years ago arielleclementine
hooray! thank you for trying it! i'm so happy you liked it :)
over 3 years ago luvcookbooks
Meg is a trusted home cook.
This is the potato chip of broccoli, irresistible and easy to make!
over 3 years ago arielleclementine
that's awesome! thank you!
over 3 years ago drbabs
Barbara is a trusted source on General Cooking.
I'm making this tonight with brussels sprouts and broccoli.
over 3 years ago arielleclementine
thank you! i sure hope you liked it :)
over 3 years ago Mike Selinker
This sounds scrumptious, as always. I very much like the idea of marcona almonds, especially since I don't know what they are.
over 3 years ago FoodBaby512
I voted! I couldn't pick a better one to vote for my first time. Broccoli is my fav. Now I just have to convince someone to cook this recipe for me : ) Who's that weird Molly Bacon chick?
over 3 years ago arielleclementine
haha! thanks, friend!
over 3 years ago Molly Bacon
Yummy. I enjoyed it over buttered noodles. :)
over 3 years ago arielleclementine
thanks, molly bacon!!
over 3 years ago Oui, Chef
I'm always looking for different things to do with broccoli, and this dish sounds like a keeper. I love your addition of marconas and smoked paprika....yum!
over 3 years ago arielleclementine
thank you so much, Oui, Chef!
over 3 years ago Miss Kitty
Just made the recipe and am serving it with baked salmon. That vinaigrette kicks a**!
over 3 years ago arielleclementine
thanks, miss kitty!
over 3 years ago Marla
Three of my favorites in here...marcona almonds, broccoli and smoked paprika. You are right, great for everyday and special occasions!
over 3 years ago arielleclementine
thank you so much!
over 3 years ago Lizthechef
She (IG) turned me onto marcona almonds too - bet she'd like your recipe! Got my vote...
over 3 years ago arielleclementine
that's so kind! thanks!
over 3 years ago The Internet Cooking Princess
Good work girl!
over 3 years ago arielleclementine
thanks, friend!
over 3 years ago anncamacho
I made this tonight and wow! The best broccoli I've ever had!
over 3 years ago arielleclementine
you really made my day! thank you!
over 3 years ago Helenthenanny
Congratulations sister!!! Its original and yummy and fun!! Good good job! And I especially liked the part when I got to eat the left-overs the next day mixed into a big pot of buttered noodles!! So delicious, well done : )
over 3 years ago arielleclementine
hooray! thank you, sister! also hooray for buttered noodles :)
over 3 years ago mariaraynal
Smart idea!
over 3 years ago Miss Kitty
I plan to fix this the coming weekend and looking forward to it. I'd like to serve it with grilled fish. I've never heard of "smoked" paprika and I'm eager to try it, too.
Thanks for an interesting way for us to eat our vegetables!
over 3 years ago arielleclementine
what fun! thank you! yes- smoked paprika is quite fun! you can buy it in bulk at central market too, so you only have to spend like 20 cents on it!
over 3 years ago mariaraynal
How I love Central Market. You Texans are so lucky!
over 3 years ago josie
yum!
over 3 years ago arielleclementine
hooray! thanks!
over 3 years ago KelseyTheNaptimeChef
I love the unique flavors in this. I've used Pine nuts with broccoli before, but never Marcona almonds (a true favorite of mine) - what a great idea!
over 3 years ago arielleclementine
thanks so much!
over 3 years ago mariaraynal
What a great recipe, I will definitely try this one.
over 3 years ago arielleclementine
thank you! your recipe sounds absolutely wonderful :)
over 3 years ago WinnieAb
Looks really great...I've made roasted cauliflower with smoked paprika before, but I like broccoli much better so I'm sure this is fab.!
over 3 years ago arielleclementine
thank you!
over 3 years ago eatboutique
I want some broccoli right now, thank you!
over 3 years ago arielleclementine
haha! thanks!
over 3 years ago erinmonge
This recipe looks AMAZING!!
over 3 years ago arielleclementine
you're the best! thanks, erin!