Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

By • January 12, 2010 • 122 Comments



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. - arielleclementinearielleclementine

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&MA&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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tags: broccoli, marcona almonds, smoked

Comments (122) Questions (4)

Default-small
Default-small
Default-small

2 months ago ChantalMSalomonLee

Best broccoli ever! It was so simple to make. I cannot wait to make it again!

2010_0425finepix0014

4 months ago BavarianCook

Oh WOW. I am in the middle of making this (broccoli is roasting and I just made vinaigrette) and can tell/smell that this is going to be fantastic. But since I love garlic, I won't part with the solids. Thanks for a lovely recipe!!

Stringio

7 months ago Caroline Conger

This was delicious and gone in an instant! I used the semi-fried garlic from the paprika oil in a lentil soup.

Default-small

7 months ago AnneA

Total winner with everyone this Thanksgiving. Now making again for Christmas dinner. So easy too!

Default-small

10 months ago Muse

This recipe is SO good...have added it to my Thanksgiving repertoire! Thank you for sharing it arielleclementine...Peace, Light and Love.

Henrykiss

over 1 year 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

Image

about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Arielle, I made this today for Father's Day! I tripled the recipe, and sliced up two sweet onions and roasted them with the broccoli. I also used a blend of red wine and balsamic vinegars, and increased the amount of vinegar relative to oil slightly. It was awesome! I love this recipe so much. Thank you!

Henrykiss

about 1 year ago arielleclementine

aw thanks, drbabs! i'm honored my recipe was a part of your father's day celebration!

Default-small

over 1 year 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!

Default-small

over 1 year 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!

Pict0051

over 1 year ago Annelle

Just made this again, but the first time with Marcona almonds. My goodness--so good!!

Self_portrait_-_medium

over 1 year 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!

Default-small

over 1 year ago GraceT

Yeah, dumb dumb here finally figured that out. Took me long enough.

Default-small

over 1 year 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.

Default-small

over 1 year 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?

Self_portrait_-_medium

over 1 year ago Mark Campidonica

She is referring to the oil extract made in Step 2.

Ecm_profilepic

over 1 year ago ECMotherwell

Since I first made this a few months ago, it's been in regular rotation. SO GOOD.

Default-small

almost 2 years ago dianelb

This looks SO GOOD!!!! I try to make healthy, fun foods and can't wait to try this!

Default-small

almost 2 years 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!

Default-small

almost 2 years 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!

163495_472867398309_651568309_5819416_3677565_n

about 2 years ago dani

This is lovely Arielle. We had it tonight and it was delicious. Fabulous recipe!

Henrykiss

about 2 years ago arielleclementine

thanks mama! thrilled you liked it! <3

Default-small

over 2 years ago darceyh

Anything with smoked paprika gets my attention (divine on anything green!). This is a wonderful combination with the almonds.

Henrykiss

about 2 years ago arielleclementine

thanks so much darceyh!

Stringio

over 2 years 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.

Henrykiss

over 2 years ago arielleclementine

oh fantastic!! thank you so much for trying the recipe, and for your lovely comment, ktmckinsey!