Roasted Broccoli with Smoked Pimenton De La Vera Vinaigrette and Marcona Almonds



Time: 40 minutes
  • Preheat the oven to 400 F. Line a sheet pan with foil.
  • Toss the broccoli florets with a dash or two of olive oil and a pinch of salt. Spread them on the sheet pan and roast for 20 minutes.
  • Heat ¼ cup of olive oil in a small skillet or saucepan over medium heat until quite warm.
  • Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand for 10 minutes.
  • Put the sherry vinegar and a pinch of salt in a small bowl. Whisk until the salt dissolves, then slowly whisk in the paprika oil.
  • Toss the broccoli with the almonds in a serving bowl with a few tablespoons of the vinaigrette.
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