Vegetables and Sides

Roasted Broccoli with Smoked Paprika Vinaigrette

Recipe courtesy of Food52

  • 1 head of broccoli, cut into florets
  • extra virgin olive oil, for drizzling
  • kosher salt, for sprinkling
  • ¼ cup extra virgin olive oil
  • 1 tsp. smoked sweet paprika
  • 1 garlic clove, minced
  • 1 ½ tbsp. sherry vinegar
  • 1 pinch kosher salt
  • ¼ cup marcona almonds


  1. Preheat oven to 425 degrees. Toss broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast 20 minutes. 
  2. While broccoli is roasting, prepare vinaigrette. Heat ¼ cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in minced garlic and smoked paprika and remove pan from heat. Let stand 10 minutes. Put sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in paprika oil. Try to leave most of the solids (paprika and garlic) in skillet, if possible. 
  3. After 20 minutes, remove broccoli from oven and toss marcona almonds on top. Drizzle with a few tablespoons of vinaigrette, toss, and serve immediately.

Yeild: 2