Charred Broccoli with Hazelnut Romesco
Discover a new way to enjoy broccoli with this vibrant dish featuring charred florets paired with a creamy hazelnut romesco sauce. The smoky, crisp-tender broccoli takes center stage, while the nutty and tangy romesco elevates it into a culinary delight. Perfect for gatherings or as a standout vegetarian main, this recipe will change how you think about veggies!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish/Vegetarian
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh broccoli, cut into florets
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- ½ cup toasted hazelnuts
- 1 red bell pepper, roasted
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss broccoli florets with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the broccoli on a baking sheet in a single layer and roast for 20-25 minutes until charred.
- While the broccoli roasts, blend toasted hazelnuts, roasted red pepper, smoked paprika, red wine vinegar, and salt in a food processor until smooth but slightly chunky.
- Once roasted, let the broccoli cool slightly before drizzling with the hazelnut romesco sauce. Serve immediately.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For different flavor profiles, substitute hazelnuts with almonds or walnuts. Experiment by adding lemon zest or more garlic to the romesco for extra zing. Store leftover charred broccoli in an airtight container in the fridge for up to three days; reheat in the oven to maintain crispiness.