Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

By arielleclementine, posted 7 months ago

Photo: Sarah Shatz

Amanda & Merrill's Notes:

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

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.

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

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.
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.
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.
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.

Comments (43)Add yours

RickyRage 2 months ago: 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 2 months ago: yahoo! thanks, RickyRage! i'm so happy you liked it :)
Annelle 6 months ago: Made this last night--it was wonderful!!
arielleclementine 5 months ago: hooray! thank you for trying it! i'm so happy you liked it :)
luvcookbooks 6 months ago: This is the potato chip of broccoli, irresistible and easy to make!
arielleclementine 6 months ago: that's awesome! thank you!
drbabs 7 months ago: I'm making this tonight with brussels sprouts and broccoli.
arielleclementine 6 months ago: thank you! i sure hope you liked it :)
Mike Selinker 7 months ago: This sounds scrumptious, as always. I very much like the idea of marcona almonds, especially since I don't know what they are.
FoodBaby512 7 months ago: 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 7 months ago: haha! thanks, friend!
Molly Bacon 7 months ago: Yummy. I enjoyed it over buttered noodles. :)
arielleclementine 7 months ago: thanks, molly bacon!!
Oui, Chef 7 months ago: 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 7 months ago: thank you so much, Oui, Chef!
Miss Kitty 7 months ago: Just made the recipe and am serving it with baked salmon. That vinaigrette kicks a**!
arielleclementine 7 months ago: thanks, miss kitty!
Marla 7 months ago: Three of my favorites in here...marcona almonds, broccoli and smoked paprika. You are right, great for everyday and special occasions!
arielleclementine 7 months ago: thank you so much!
Lizthechef 7 months ago: She (IG) turned me onto marcona almonds too - bet she'd like your recipe! Got my vote...
arielleclementine 7 months ago: that's so kind! thanks!
The Internet Cooking Princess 7 months ago: Good work girl!
arielleclementine 7 months ago: thanks, friend!
anncamacho 7 months ago: I made this tonight and wow! The best broccoli I've ever had!
arielleclementine 7 months ago: you really made my day! thank you!
Helenthenanny 7 months ago: 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 7 months ago: hooray! thank you, sister! also hooray for buttered noodles :)
mariaraynal 7 months ago: Smart idea!
Miss Kitty 7 months ago: 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 7 months ago: 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 7 months ago: How I love Central Market. You Texans are so lucky!
josie 7 months ago: yum!
arielleclementine 7 months ago: hooray! thanks!
KelseyTheNaptimeChef 7 months ago: 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 7 months ago: thanks so much!
mariaraynal 7 months ago: What a great recipe, I will definitely try this one.
arielleclementine 7 months ago: thank you! your recipe sounds absolutely wonderful :)
WinnieAb 7 months ago: 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 7 months ago: thank you!
eatboutique 7 months ago: I want some broccoli right now, thank you!
arielleclementine 7 months ago: haha! thanks!
erinmonge 7 months ago: This recipe looks AMAZING!!
arielleclementine 7 months ago: you're the best! thanks, erin!

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Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Amanda & Merrill's Notes:

Serves two

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Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Amanda & Merrill's Notes:

Serves two

Comments (43)Add yours

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Cooks' Rating:

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