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.
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.
Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing
Slightly adapted from a recipe on Food52
- 1 head of broccoli
- A little olive oil to drizzle
- Sea Salt
- 1 Tbsp flaked almonds
- 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
- Preheat the oven to 180C/160C Fan/350F
- 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.
- 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.
- 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.
- 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.
14 thoughts on “Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing”
Lovely pics Selma! We love broccoli in our house, this is a lovely way to cook it xx
Thanks Deena – we love broccoli too and it is so nice to find a new way to cook and dress it. I can’t believe how delicious it is roasted. I was thinking that a little sprinkle of roasted cumin might be nice too. I use my iPhone to take the pics and then an app called Snapseed to edit them. I was so appalled by the photos in my very first post that I spent hours trawling the web looking for tips on how to take decent iPhone photos! And thanks for the retweet too x
I love smoky paprika and broccoli :)
Thank you so much for commenting! This has become my new fave dish to have with dinner!
Looks lovely! I love the crispy brown bits broccoli gets when it is roasted.
Hi Ani, those brown bits are so delicious – a little scorchio makes all the difference! And the toasted almonds are a nice contrast too.
Oh, this looks scrumptious. Your photos alone make me want to eat it! :-)
Shanna thank you – you have no idea how much that means to me – photography has been a HUGE learning curve for me and to read that makes it all worthwhile. It’s Google Webmaster and Analytics next – why oh why is it in gobbledygook? I haven’t a clue where I’m supposed to paste the tracking code…I think it’s going to have to be “phone a friend” next…thanks again Shanna – so nice to “meet” you!
Hi, Selma. Your photos are INCREDIBLE. And I am so impressed by your dedication to blogging and how you are continually challenging yourself. I am looking forward to going through your blog! – Shanna :-)
Crunchy almonds over a flavorful broccoli is inviting. :P
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Your smoky broccoli looks incredible and I love the idea of it as part of a tapas. And just a brilliant entry for January’s Spice Trail paprika challenge – thank you so much for sharing!
Thanks Vanesther – you always say such nice things! I have become rather addicted to roasted broccoli and the smokey paprika dressing just takes it to a whole other level. Thanks so much for hosting the challenge. Sx
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