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
Food52 Review: 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
Serves: two
Ingredients
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1
head of broccoli, cut into florets
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extra virgin olive oil, for drizzling
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kosher salt, for sprinkling
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1/4
cup extra virgin olive oil
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1
teaspoon smoked sweet paprika
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1
garlic clove, minced
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1 1/2
tablespoons sherry vinegar
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1
pinch kosher salt
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1/4
cup marcona almonds
Directions
- 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.
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A pristine cluster of broccoli florets.
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Note the glass of wine by Amanda's work station — she's at it again…
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That's Kristen in the background!
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Ariellclementine calls for a baking sheet, but we roasted the broccoli in this oval baking dish. It worked beautifully.
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We used smoked sweet paprika — hot would be VERY hot, as arielleclementine calls for a full teaspoon.
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Amanda whisks the garlic and paprika into the hot oil.
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Sherry vinegar forms the base of the dressing.
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Another two-person job: Amanda slowly pours in the paprika-garlic oil while Merrill whisks. Arielleclementine recommends that you leave as many of the solids in the oil as possible, and we…
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The paprika and garlic act as an emulsifier, making for a nice, smooth vinaigrette.
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Whisking a little more — just to be sure.
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