Almond

Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

January 12, 2010
4.7
7 Ratings
  • 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.

See what other Food52ers are saying.

  • Sabine Gagnon
    Sabine Gagnon
  • Marian Bull
    Marian Bull
  • Diana Fang Tiao
    Diana Fang Tiao
  • Mamasays
    Mamasays
  • marsiamarsia
    marsiamarsia
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).

131 Reviews

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. January 11, 2022
super easy to prepare- I have everything in my pantry! Came out delicious and was quick! Loved it.
 
tillie January 12, 2018
Perfection.
 
Marian B. April 7, 2016
finally made this after years of wanting to, and it was excellent!
 
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. 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 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 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 August 22, 2014
hrmmm, we didn't love this. the sherry vinegar was way too pronounced.
 
Best broccoli ever! It was so simple to make. I cannot wait to make it again!
 
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. 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 December 24, 2013
Total winner with everyone this Thanksgiving. Now making again for Christmas dinner. So easy too!
 
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 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 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 June 17, 2013
aw thanks, drbabs! i'm honored my recipe was a part of your father's day celebration!
 
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 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 December 30, 2012
Just made this again, but the first time with Marcona almonds. My goodness--so good!!
 
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 December 29, 2012
Yeah, dumb dumb here finally figured that out. Took me long enough.
 
ktmermaid December 27, 2012
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.
 
GraceT November 18, 2012
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?
 
Mark C. December 29, 2012
She is referring to the oil extract made in Step 2.
 
ECMotherwell November 6, 2012
Since I first made this a few months ago, it's been in regular rotation. SO GOOD.
 
dianelb September 5, 2012
This looks SO GOOD!!!! I try to make healthy, fun foods and can't wait to try this!
 
Jacquelyn E. August 21, 2012
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!
 
Jacquelyn E. August 21, 2012
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!
 
dani June 3, 2012
This is lovely Arielle. We had it tonight and it was delicious. Fabulous recipe!
 
arielleclementine June 3, 2012
thanks mama! thrilled you liked it! <3 <3 <3
 
darceyh April 24, 2012
Anything with smoked paprika gets my attention (divine on anything green!). This is a wonderful combination with the almonds.
 
arielleclementine June 3, 2012
thanks so much darceyh!
 
ktmckinsey April 6, 2012
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.
 
arielleclementine April 10, 2012
oh fantastic!! thank you so much for trying the recipe, and for your lovely comment, ktmckinsey!
 
gingerroot December 27, 2011
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!!!
 
arielleclementine December 28, 2011
oh thanks!! so thrilled you liked it! you're the best :)
 
ihaventpoisonedyouyet December 22, 2011
Can I sub either dry vermouth or regular drinkin' sherry for the sherry vinegar??
 
AntoniaJames December 22, 2011
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)
 
arielleclementine December 22, 2011
i usually just use balsalmic vinegar when i'm out of sherry vinegar, but AntoniaJames' suggestion would work well too.
 
em-i-lis October 28, 2011
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!
 
arielleclementine November 10, 2011
oh how fun! i'm so happy you like it- thanks for sharing :)
 
em-i-lis January 30, 2012
truly one of my all-time faves!! you are such an inspired cook!
 
arielleclementine January 31, 2012
what a really lovely compliment :) i'm thrilled you like it!
 
EmilyC October 21, 2011
Made this two nights ago and absolutely loved it! I'll be making it again and again. Thanks for a great recipe.
 
arielleclementine November 1, 2011
thank you so much! i'm thrilled that you liked it :)
 
EmilyNunn June 1, 2011
I'm having this again tonight with a fried egg. It is so good.
 
arielleclementine June 6, 2011
that's so nice! thanks! everything's better with a fried egg :)
 
aligthang March 25, 2011
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.
 
arielleclementine June 6, 2011
what a fantastic idea! thanks for your comment :)
 
wanderash March 11, 2011
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.
 
arielleclementine March 15, 2011
thank you so much, wanderash :)
 
chez_mere March 11, 2011
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...
 
arielleclementine March 11, 2011
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.
 
TiggyBee March 11, 2011
arielleclementine: you just got a drive by - not to worry!
 
arielleclementine March 11, 2011
thanks TiggyBee :)
 
drbabs March 11, 2011
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/recipes/2009/11/broccolini_with_smoked_paprika_almonds_and_garlic

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/
 
bugbitten March 15, 2011
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.
 
arielleclementine March 15, 2011
haha! thank you so much, bugbitten :) your comment is much appreciated!
 
arielleclementine March 10, 2011
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
 
JacquieMDFR March 9, 2011
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.
 
fiveandspice March 9, 2011
Congrats! So glad this will be in book 2!
 
TiggyBee March 9, 2011
This looks amazing! Congrats arielleclementine...
 
TasteFood March 9, 2011
Congratulations on your wild card win!
 
gingerroot March 9, 2011
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!
 
Oui, C. March 9, 2011
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
 
lapadia March 9, 2011
Broccoli, one of my favorites...in any dish. Congratulations on your wildcard!
 
Panfusine March 9, 2011
Salivating, looks FABULOUS!... Congratulations arielleclementine! & thank you , thank you soo much for highlighting a vegetarian dish!!
 
Midge March 9, 2011
Congrats arielleclementine! What a brilliant recipe.
 
nannydeb March 9, 2011
Yay Arielle, congrats!
 
drbabs March 9, 2011
Congratulations on the Wildcard, Arielle--I love this recipe--I make it frequently!
 
arielleclementine March 9, 2011
huzzah!! thank you! what a fun surprise!!
 
Lizthechef March 9, 2011
and so well-deserved!!!!
 
lastnightsdinner March 9, 2011
Whoo hoo - congratulations!
 
aargersi March 9, 2011
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!!!!
 
mrslarkin March 9, 2011
I spy a wildcard winner! Yippeee! I love roasted broccoli. Grilled broccoli is also the bomb.
 
Sadassa_Ulna March 9, 2011
Congratulations, this sounds delicious!
 
Sagegreen March 9, 2011
Yay! Congrats, arielleclementine!!!
 
hardlikearmour March 9, 2011
Congrats on your wildcard win, ac! This sounds delicious.
 
bugbitten December 19, 2010
Has anyone tried this wonderful side dish as a make-ahead? I'd like to serve it for Christmas Day.
 
AntoniaJames December 20, 2010
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)
 
drbabs December 20, 2010
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.
 
arielleclementine December 20, 2010
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!
 
java&foam December 19, 2010
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!
 
arielleclementine December 20, 2010
oh hooray! thanks! i love broccolini- i'll have to try this!
 
bugbitten December 12, 2010
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.
 
HandRocksLadle December 7, 2010
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!
 
arielleclementine December 20, 2010
haha! that's fantastic- thanks for sharing!
 
RickyRage July 7, 2010
I made this last night, delightful. I'm a vegetarian so I had a Quorn cutlet along with it. Very simple, and very flavorful!
 
arielleclementine July 8, 2010
yahoo! thanks, RickyRage! i'm so happy you liked it :)
 
Annelle March 10, 2010
Made this last night--it was wonderful!!
 
arielleclementine March 14, 2010
hooray! thank you for trying it! i'm so happy you liked it :)
 
luvcookbooks February 13, 2010
This is the potato chip of broccoli, irresistible and easy to make!
 
arielleclementine February 16, 2010
that's awesome! thank you!
 
drbabs January 26, 2010
I'm making this tonight with brussels sprouts and broccoli.
 
arielleclementine February 16, 2010
thank you! i sure hope you liked it :)
 
Mike S. January 26, 2010
This sounds scrumptious, as always. I very much like the idea of marcona almonds, especially since I don't know what they are.
 
FoodBaby512 January 25, 2010
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?
 
arielleclementine January 25, 2010
haha! thanks, friend!
 
Molly B. January 25, 2010
Yummy. I enjoyed it over buttered noodles. :)
 
arielleclementine January 25, 2010
thanks, molly bacon!!
 
Oui, C. January 24, 2010
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!
 
arielleclementine January 24, 2010
thank you so much, Oui, Chef!
 
Miss K. January 24, 2010
Just made the recipe and am serving it with baked salmon. That vinaigrette kicks a**!
 
arielleclementine January 24, 2010
thanks, miss kitty!
 
Marla January 23, 2010
Three of my favorites in here...marcona almonds, broccoli and smoked paprika. You are right, great for everyday and special occasions!
 
arielleclementine January 24, 2010
thank you so much!
 
Lizthechef January 23, 2010
She (IG) turned me onto marcona almonds too - bet she'd like your recipe! Got my vote...
 
arielleclementine January 23, 2010
that's so kind! thanks!
 
theicp January 22, 2010
Good work girl!
 
arielleclementine January 22, 2010
thanks, friend!
 
anncamacho January 22, 2010
I made this tonight and wow! The best broccoli I've ever had!
 
arielleclementine January 22, 2010
you really made my day! thank you!
 
Helenthenanny January 21, 2010
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 : )
 
arielleclementine January 22, 2010
hooray! thank you, sister! also hooray for buttered noodles :)
 
mariaraynal January 23, 2010
Smart idea!
 
Miss K. January 21, 2010
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!
 
arielleclementine January 22, 2010
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!
 
mariaraynal January 23, 2010
How I love Central Market. You Texans are so lucky!
 
josie January 21, 2010
yum!
 
arielleclementine January 22, 2010
hooray! thanks!
 
Kelsey B. January 21, 2010
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!
 
arielleclementine January 21, 2010
thanks so much!
 
mariaraynal January 21, 2010
What a great recipe, I will definitely try this one.
 
arielleclementine January 21, 2010
thank you! your recipe sounds absolutely wonderful :)
 
WinnieAb January 21, 2010
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.!
 
arielleclementine January 21, 2010
thank you!
 
eatboutique January 21, 2010
I want some broccoli right now, thank you!
 
arielleclementine January 21, 2010
haha! thanks!
 
erinmonge January 15, 2010
This recipe looks AMAZING!!
 
arielleclementine January 21, 2010
you're the best! thanks, erin!