Almond

Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

by:
January 12, 2010
4.7
7 Ratings
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
  • Serves two
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

Test Kitchen Notes

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 —The Editors

What You'll Need
Ingredients
  • 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 tablespoons sherry vinegar
  • 1 pinch kosher salt
  • 1/4 cup marcona almonds
Directions
  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.
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arielleclementine
I have always loved food. My favorite books as a kid always featured food (eg. The Berenstain Bears Get the Gimmies- so much candy!) and I loved cooking shows like Yan Can Cook and The Frugal Gourmet. I started cooking the Thanksgiving dinner for my family when I was 13 years old. I have food52 to thank for inspiring me to come up with my own recipes, as well as for introducing me to a community of fantastic cooks and their amazing recipes. I try my best to cook locally and seasonally, and I tend to prefer straightforward, simple recipes where the ingredients get to shine. I live in wonderful Austin, Texas with my husband, Andy (a video game programmer) and my son, Henry (an 8-month-old who loves to eat).

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131 Reviews

Bread &.
Bread &. June 26, 2022
I made this with broccoli straight out of the garden, as a side with some grilled marinated tofu (which I brushed with a little extra paprika-garlic oil and topped with crushed almonds and a little rosemary). Long story short it has joined the sacred canon of vegan recipes that make my non-vegan friends ask for seconds and thirds. It's a winner!
 
Sabine G.
Sabine G. January 11, 2022
super easy to prepare- I have everything in my pantry! Came out delicious and was quick! Loved it.
 
tillie
tillie January 12, 2018
Perfection.
 
Marian B.
Marian B. April 7, 2016
finally made this after years of wanting to, and it was excellent!
 
enyaj
enyaj July 13, 2015
Loved it as well. The marcona almonds I had in the freezer were from Trader Joe's and infused with some salt and rosemary, and it was still great. Tiny changes: I strained my vinaigrette because I didn't want any grainy paprika or the garlic; second small change, I waited to put in the hot oil until it cooled just a bit so it didn't burn; and 3rd, I flipped the broccoli mid-roast. Fabulous, loved the tanginess of the Sherry, vinegar, and it looked elegant and appetizing. My husband was like W T F when i served it.
 
Diana F.
Diana F. February 28, 2015
Loved it! We didn't have Sherry vinegar so we used red wine vinegar and it will delicious. I used the extra oil to make a sandwich which really made it fabulous. Next time will make double batch as we were fighting for the last pieces.
 
Mamasays
Mamasays January 7, 2015
I had an abundance of broccoli and searched Food 52 for a recipe and stumbled upon this one. It is so, so delicious! I am loving the vinaigrette and want to try it with other veggies now. Maybe brussel sprouts first? My only thought was that the olive oil was too hot when I initially added the garlic. I don't like the taste of the burnt garlic. I just waited until it cooled slightly and it was perfect. Another great recipe is Heidi Swanson's magic sauce on 101 cookbooks.
 
marsiamarsia
marsiamarsia September 10, 2014
Thank you, arielleclementine, for this recipe! This was my first taste of Marcona almonds, but now I'm a devoted aficionada, especially when they're combined with broccoli, garlic, olive oil, and smoky paprika! DIVINE! Can't wait to make this dish for my family.
 
tessga
tessga August 22, 2014
hrmmm, we didn't love this. the sherry vinegar was way too pronounced.
 
ChantalMSalomonLee
ChantalMSalomonLee May 30, 2014
Best broccoli ever! It was so simple to make. I cannot wait to make it again!
 
BavarianCook
BavarianCook March 19, 2014
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!!
 
Caroline C.
Caroline C. January 10, 2014
This was delicious and gone in an instant! I used the semi-fried garlic from the paprika oil in a lentil soup.
 
AnneA
AnneA December 24, 2013
Total winner with everyone this Thanksgiving. Now making again for Christmas dinner. So easy too!
 
Muse
Muse September 22, 2013
This recipe is SO good...have added it to my Thanksgiving repertoire! Thank you for sharing it arielleclementine...Peace, Light and Love.
 
arielleclementine
arielleclementine April 22, 2013
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
 
drbabs
drbabs June 16, 2013
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!
 
arielleclementine
arielleclementine June 17, 2013
aw thanks, drbabs! i'm honored my recipe was a part of your father's day celebration!
 
ortolan
ortolan April 20, 2013
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!
 
ntt2
ntt2 March 14, 2013
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!
 
Annelle
Annelle December 30, 2012
Just made this again, but the first time with Marcona almonds. My goodness--so good!!
 
Mark C.
Mark C. December 29, 2012
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!
 
GraceT
GraceT December 29, 2012
Yeah, dumb dumb here finally figured that out. Took me long enough.