Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Roasting broccoli is a revelation – it intensifies the sweetness and gives it a little more earthiness. It is really delicious and my new favourite way to cook this superfood! From what I can make out, Ina Garten (The Barefoot Contessa) brought this method to the attention of the general public with this lovely recipe for Parmesan Roasted Broccoli . The recipe that I have made has a more tapas feel about it, thanks to the tangy, smoky paprika dressing and some crunchy golden toasted almond flakes. My version cuts back on the oil to boost the flavour of both the broccoli and the dressing.

Dressing – heat the oil in a small pan; add garlic and smoked paprika and take off heat to infuse

Cut the broccoli florets into bite sized pieces.

Roasted broccoli and toasted almond flakes

Whisk the infused oil into the vinegar, leaving behind much of the solids

Pile roasted broccoli in a serving dish

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

 

I am entering this recipe in the Spice Trail Challenge, hosted by Bangers and Mash.  for January as it features Paprika – there are some wonderful recipes on there so do go and take a look at the entries.

• Servings: 4 side servings
• Difficulty: easy
• Print

Slightly adapted from a recipe on Food52

INGREDIENTS

• 1 head of broccoli
• A little olive oil to drizzle
• Sea Salt
• 1 Tbsp flaked almonds

Dressing:

• 1 clove of garlic crushed
• 3 Tbsp olive oil
• 1 tsp smoked paprika
• 1 Tbsp vinegar (sherry for authenticity but cider or wine vinegars will be fine as well)
• Good pinch of salt

INSTRUCTIONS

1. Preheat the oven to 180C/160C Fan/350F
2. Get the dressing started as the longer it steeps the more flavourful it will be;  heat the oil in a small pan for about 2 or 3 minutes. When the oil is warm (but not smoking as that will burn the garlic) add the crushed garlic and stir in the smoked paprika and take it off the heat. Let it stand for at least 10 minutes or as long as you can leave it.
3. In the meantime, divide broccoli into bite sized florets, toss in a little olive oil and place on an oven tray. Sprinkle with a pinch of salt and roast in the oven for 20 minutes or until tender and with a few browned bits. Keep checking after 15 minutes to make sure that the florets are not burning to a crisp. Scatter over  the almond flakes for the last 3 or 4 minutes to toast.
4. When you are ready to serve, place the vinegar and salt in a small bowl and whisk in the flavoured oil, trying to leave behind as much of the solids as possible.
5. Pile the florets and almond flakes into a serving dish and drizzle over the dressing. You will not need all of it. I used approximately 1Tbsp to dress one medium head of broccoli.

Left over dressing is a great marinade for chicken or fish and can also be used to perk up potatoes.

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing