Roasted broccoli with quick romesco
Boiled broccoli for dinner? No! Roasted broccoli with a quick romesco and smoked almonds.
Ingredients · Servings 4 people
- 1 broccoli
- in small roses
- 2 tablespoons olive oil
- 2 roasted bell peppers from a jar
- 1 clove of garlic
- 50 g smoked almonds + extra for garnish
- 1 tsp red wine vinegar
- 0.5 tsp chili flakes
- 1 tsp smoked paprika
- 30 ml extra virgin olive oil
Method · 40 min
- Preheat the oven to 180 °C.
- Spread the broccoli on a baking sheet lined with parchment paper, drizzle with the olive oil, and season to taste with salt and pepper. Roast in the oven for 20-25 minutes.
- Add the roasted bell pepper, almonds, red wine vinegar, chili flakes, paprika powder, and olive oil to a tall beaker. Mix into a smooth sauce and season to taste with salt and pepper.
- Spread the romesco on a plate and place the roasted broccoli on top.
- Roughly chop any remaining almonds and sprinkle them over the broccoli.
