A Hamburger Today
Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
It's fairly common knowledge these days that roasting broccoli is one of the best ways to eat the vegetable--the high heat cooks the florets quickly, leaving them crunchy, caramelized, and dotted with whiffs of charred goodness. But after a while, even the best roasted broccoli grows tired; it is, after all, only broccoli. Leave it to Food52 to revitalize the side dish. arielleclementine's winning wildcard recipe in The Food52 Cookbook, Volume 2 tosses roasted florets with a punchy smoked paprika and garlic vinaigrette. Each branch in the broccoli "tree" soaks up the dressing like a sponge, transforming the humble brassica into a vibrant celebration of the vegetable. The final touch, a handful of salty, rich Marcona almonds, takes this dish into holiday entertaining territory.
Why I picked this recipe: Roasted broccoli is a staple in my weeknight repertoire, and I was curious how to vamp it up for holiday dinners.
What worked: The smokey-sweet dressing was a perfect complement to the caramelized broccoli. Marcona almonds were just the icing on the cake.
What didn't: The recipe instructs cooks to leave out the crunchy garlic bits and smoked paprika sitting at the bottom of the oil. I liked the dish even better when I added those back on top of the broccoli.
Suggested Tweaks: I used leftover dressing on lightly roasted kale; it would be equally wonderful on cauliflower, Brussels sprouts, carrots, parsnips, or just about anything you'd want to toss in a hot oven. The recipe is also easy to scale up to serve a whole table of people.