Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

[Photograph: Sarah Shatz]

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.

Reprinted with permission from The Food52 Cookbook, Volume 2 by Amanda Hesser and Merill Stubbs, copyright 2012. Published by William Morrow, an imprint of Harper Collins. All rights reserved. Available wherever books are sold.

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Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

About This Recipe

Yield:serves 2
Active time:10 minutes
Total time:30 minutes
This recipe appears in: Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Ingredients

  • Broccoli
  • 1 bunch broccoli, cut into florets
  • Extra virgin olive oil, for drizzling
  • Kosher salt
  • Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon sweet smoked paprika
  • 1 1/2 tablespoons sherry vinegar
  • Kosher salt
  • 1/4 cup Marcona almonds

Procedures

  1. 1

    Heat the oven to 425°F. On a large baking sheet, toss the broccoli florets with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes, until brown in spots.

  2. 2

    While the broccoli is roasting, make the vinaigrette: Heat the olive oil in a small skillet over medium heat until quite warm, about 2 minutes. Stir in the garlic and smoked paprika and remove the pan from the heat; let stand for 10 minutes.

  3. 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.

  4. 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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