Charred Broccoli with Hazelnut Romesco: Deliciously Simple!

Introduction to Charred Broccoli with Hazelnut Romesco

Oh, girlfriends, let’s talk about those nights when dinner has to be fast, but you still crave something truly special. I totally get it.

After a long day of juggling work, appointments, and maybe a little bit of chaos, the last thing you want is a fussy recipe, right?

That’s where this incredible Charred Broccoli with Hazelnut Romesco swoops in like a culinary superhero.

It’s a dish that tastes complex and sophisticated, yet honestly, it comes together faster than calling for takeout.

Trust me, this isn’t just a side dish; it’s a revelation that will impress everyone at your table.

The Magic of Charred Broccoli with Hazelnut Romesco

The magic truly happens when humble broccoli meets high heat.

Charring the florets transforms them, bringing out an unexpected sweetness and a lovely smoky flavor.

Then we have the Romesco—oh my goodness, the Romesco!

This vibrant Spanish sauce, thick with roasted red peppers and crunchy, toasted hazelnuts, is pure liquid gold.

It’s bright, nutty, and spicy, cutting perfectly through the richness of the charred vegetables.

This pairing truly elevates simple ingredients into something extraordinary.

Elevating Your Weeknight Meals

I remember the first time I made this dish for my family.

My notoriously picky teenager actually asked for seconds!

It’s proof that you don’t need hours in the kitchen to create bold, gourmet flavor.

If you’re looking for a quick solution to meal prep fatigue, this is it.

This recipe is a secret weapon for busy moms and professionals who want delicious, healthy food.

It makes any ordinary chicken or steak dinner feel like a feast.

Why You’ll Love This Charred Broccoli with Hazelnut Romesco

I know your time is precious, darling.

That’s why I adore recipes that deliver huge flavor without demanding hours of work.

This Charred Broccoli with Hazelnut Romesco is incredibly fast, surprisingly healthy, and utterly delicious.

It’s the perfect antidote to that “I don’t have time to cook” feeling.

The smoky char and the nutty, zesty sauce are simply irresistible.

A Flavorful Side Dish in Under 30 Minutes

Seriously, from start to finish, you are looking at less than half an hour.

While the broccoli is charring beautifully in the skillet, you simply whiz up the Romesco.

It’s a multitasking marvel, which is exactly what we need in our busy lives.

This lightning speed means less time hovering over the stove and more time relaxing.

Charred Broccoli with Hazelnut Romesco: Sophistication Without the Fuss

Presentation matters, doesn’t it?

This dish looks like something you’d order at a fancy tapas bar.

The vibrant red Romesco pooled around the deep green, smoky broccoli is stunning.

Yet, the steps are so straightforward; truly anyone can master this.

We get gourmet results using basic kitchen techniques, which is my favorite kind of cooking!

Ingredients for Charred Broccoli with Hazelnut Romesco

Now, let’s gather our treasures for this simple feast.

One of the best things about this recipe is the short, approachable list of items.

You probably have most of these staples tucked away in your pantry right now!

Remember, the exact quantities are listed in the printable recipe card below.

Building the Perfect Charred Broccoli Base

Our star ingredient, of course, is the beautiful broccoli.

I like using one large head, cut into hefty, manageable florets.

Don’t throw away those stems, either; they char up beautifully!

The Essential Oil and Seasoning Choices

We need a little olive oil to help the char happen.

It acts as a conductor for that glorious heat we are aiming for.

A simple dusting of kosher salt and black pepper is all the seasoning needed here.

The Romesco will provide all the heavy lifting flavor-wise.

Crafting the Vibrant Hazelnut Romesco Sauce

The Romesco is where we really inject the wow factor into this dish.

This sauce is traditionally Spanish and totally transformative.

Selecting the Best Roasted Red Peppers

Roasted red peppers form the colorful, sweet base of the sauce.

I always use jarred, drained peppers for total convenience; they are a lifesaver.

You could certainly roast your own if you have the time!

Why Hazelnuts are Key to This Romesco

Ah, the hazelnuts! They give the Romesco its signature nutty depth and texture.

Make sure they are toasted first to really wake up their flavor profile.

Don’t forget a couple of fresh garlic cloves for that necessary zing.

Spice and Acidity: The Romesco Finishers

We balance the sweetness of the peppers with sherry vinegar.

Sherry vinegar has a lovely, complex tang that works wonders in sauces.

A touch of smoked paprika adds that essential, deep Spanish smokiness.

Finally, a drizzle of extra virgin olive oil helps the sauce emulsify into pure silk.

A pinch of red pepper flakes is optional if you like a little kick, which I usually do!

How to Make Charred Broccoli with Hazelnut Romesco

Ready to dive in? This process is truly uncomplicated, I promise.

You’ll be amazed at how quickly this gorgeous side dish comes together.

We are going for maximum flavor with minimal effort, remember?

Preparing the Broccoli for the Char

First things first, let’s get the broccoli ready for its close-up.

Cut your head of broccoli into nice, large florets.

I like them big because they hold up better to the charring process.

Toss those florets with two tablespoons of olive oil right in a big bowl.

Then season generously with the salt and pepper we set aside.

Make sure every piece is lightly coated; this helps with the browning.

Achieving the Deep Char on Your Broccoli

This step is the absolute secret to great Charred Broccoli with Hazelnut Romesco.

You need a very, very hot pan—I swear by my cast iron skillet for this.

Get that skillet smoking hot over high heat before adding anything.

Next, lay the seasoned broccoli down in a single layer.

Don’t overcrowd the pan, or you will steam the broccoli instead of charring it.

If you need to, just work in two quick batches; it’s worth the extra minute.

Now, here’s the crucial part: leave it alone for three to five minutes.

Seriously, resist the urge to peek or move the florets around.

You want deep, blackened spots on the bottom; that’s the flavor!

Flip the broccoli pieces and cook for another few minutes until tender-crisp.

The goal is tender interiors and beautifully smoky, charred exteriors.

Blending the Silky Hazelnut Romesco Sauce

While the broccoli is doing its thing, we’ll make the star sauce.

This vibrant Romesco sauce comes together in a flash using a food processor.

Toss in your roasted red peppers, toasted hazelnuts, garlic, and sherry vinegar.

Give it a few good pulses until the mixture is roughly chopped.

Next, with the machine still running, slowly drizzle in the extra virgin olive oil.

This slow drizzle helps the sauce emulsify and become creamy, yet still chunky.

Finally, stir in that lovely smoked paprika and the optional red pepper flakes.

Taste the sauce and adjust the salt and pepper until it sings!

This **Hazelnut Romesco** is bright and nutty—it’s pure Mediterranean sunshine.

Plating and Presentation of Charred Broccoli with Hazelnut Romesco

Once the charred broccoli is perfectly cooked, transfer it to a serving platter.

The dark green and black hues look so dramatic against a white dish.

You can either spoon the Romesco sauce generously right over the top.

Alternatively, serve the sauce on the side for dipping, which is great for parties.

I often add a final sprinkle of chopped hazelnuts for extra crunch and visual appeal.

Serve this gorgeous **Charred Broccoli with Hazelnut Romesco** immediately while it’s warm.

Tips for Success

• Always preheat your skillet thoroughly before adding the broccoli. High heat is essential for charring, not steaming.
• Do not overcrowd the pan; this is the biggest mistake home cooks make. Give the florets space to breathe and brown properly.
• Toast your hazelnuts! Dry-roasting them brings out their rich, deep flavor profile, making the Romesco truly shine.
• Use quality sherry vinegar; its complex flavor makes a noticeable difference in the finished sauce.
• Taste the Romesco before serving and adjust the salt and pepper; proper seasoning is key to balancing the flavors.

Equipment Needed

You truly don’t need any fancy gadgets for this recipe, which is fantastic!

A few basic kitchen tools are all it takes to bring this beautiful dish to life.

• **Large Cast Iron Skillet or Heavy-Bottomed Pan:** Essential for achieving that perfect char on the broccoli. A stainless steel pan works too, but cast iron is my favorite.
• **Food Processor or High-Powered Blender:** Necessary for blending the Romesco sauce until it reaches that silky, slightly chunky consistency.
• **Cutting Board and Sharp Knife:** For prepping the broccoli florets quickly and safely.
• **Large Mixing Bowl:** Needed for tossing the broccoli with oil and seasoning before charring.
• **Rubber Spatula:** Helpful for scraping down the sides of the food processor while blending the sauce.

Variations

I love a recipe that offers a little flexibility, don’t you?

Sometimes you need to accommodate an allergy or just use up what’s in the fridge.

Happily, this **Charred Broccoli with Hazelnut Romesco** is super adaptable.

Feel free to experiment and make this delicious recipe truly your own.

Dietary Swaps for Charred Broccoli with Hazelnut Romesco

• If you have a nut allergy, you can easily substitute the hazelnuts. Try using sunflower seeds or pumpkin seeds (pepitas) instead for a similar crunch and earthy flavor.
• While this recipe is naturally vegan and gluten-free, if you want a richer, non-vegan Romesco, sometimes people add a slice of bread to thicken it.
• For a milder flavor, you can swap the sherry vinegar for red wine vinegar or even fresh lemon juice, although sherry vinegar is truly special.
• Want a sweeter, smokier sauce? A tiny drizzle of maple syrup or honey (if not strictly vegan) can balance the acidity beautifully.

Alternative Vegetables to Char

The beauty of charring isn’t limited to just broccoli, thankfully.

This vibrant Romesco sauce pairs wonderfully with many smoky vegetables.

• **Cauliflower:** Big cauliflower steaks or florets char just as beautifully as broccoli and offer a great texture contrast.
• **Brussels Sprouts:** Halved Brussels sprouts become crispy and sweet when charred; they love the nutty Romesco.
• **Asparagus:** Charred asparagus is a quick and elegant alternative, needing only about 2-3 minutes of cook time.
• **Green Beans:** Tossed green beans, quickly charred, provide a lovely snap against the creamy sauce.

Serving Suggestions

This vibrant side dish is truly versatile, pairing beautifully with so many main courses.

It brings a welcome splash of color and bold flavor to any plate.

Think about how the crunchy, smoky char complements rich proteins!

Pairing Charred Broccoli with Hazelnut Romesco

• Serve alongside grilled chicken or pork chops for a quick weeknight dinner that feels gourmet.
• The Romesco is fantastic drizzled over pan-seared fish like cod or halibut.
• Make it a light vegetarian meal by serving the broccoli and sauce over fluffy quinoa or farro.
• Try it as part of a Mediterranean tapas spread with crusty bread for dipping into the extra sauce.
• A crisp glass of dry rosé or a light-bodied red wine, like a Spanish Tempranillo, makes a wonderful drink pairing.

FAQs about Charred Broccoli with Hazelnut Romesco

I know when trying a new recipe, a few questions always pop up.

I’ve gathered the most common inquiries about making this amazing dish!

Can I Make the Romesco Sauce Ahead of Time?

Absolutely, and I highly recommend it for meal prep!

The **Hazelnut Romesco** actually tastes even better the next day.

It gives the flavors time to truly meld together beautifully.

Just store the sauce in an airtight container in the fridge for up to three days.

Let it come to room temperature for about 15 minutes before serving for the best texture.

What is the Best Way to Get a Deep Char on the Broccoli?

The key, my dear, is heat and space.

First, ensure your cast iron skillet is smoking hot before adding the seasoned broccoli.

Second, don’t crowd the pan, even if it means cooking in batches.

Crowding traps steam, which prevents the moisture from escaping and stops charring.

Finally, leave the broccoli untouched for the first three to five minutes.

This patience is essential for developing those gorgeous, smoky black spots.

Is This Charred Broccoli with Hazelnut Romesco Recipe Gluten-Free and Vegan?

Yes, indeed! This recipe is naturally both gluten-free and vegan.

It relies on simple, plant-based ingredients like fresh vegetables, nuts, and oil.

This makes the **Charred Broccoli with Hazelnut Romesco** a perfect choice for many dietary needs.

It’s easy to serve to a crowd without worrying about common allergens.

Can I Substitute Other Nuts for Hazelnuts in the Romesco?

You certainly can, though the hazelnuts add a unique richness.

Almonds are the most traditional substitute in classic Romesco sauce.

Pecans or walnuts also work well, offering a slightly different earthy flavor.

Just remember to toast whatever nuts you choose before blending them.

Toasting is crucial for releasing those wonderful aromatic oils.

Final Thoughts

Honestly, this **Charred Broccoli with Hazelnut Romesco** has become a staple in my kitchen.

It’s that rare dish that satisfies the need for speed and the desire for deep, complex flavor.

Every bite gives you a perfect contrast: the smoky crunch of the broccoli against the creamy, nutty sauce.

I hope this recipe helps you conquer those busy weeknights with style and ease.

Go ahead, grab that skillet, and prepare to be utterly charmed by this simple Spanish delight!

Happy cooking, my friends—you deserve something this delicious and easy!

FAQs about Charred Broccoli with Hazelnut Romesco

I know when trying a new recipe, a few questions always pop up.

I’ve gathered the most common inquiries about making this amazing dish!

Can I Make the Romesco Sauce Ahead of Time?

Absolutely, and I highly recommend it for meal prep!

The **Hazelnut Romesco** actually tastes even better the next day.

It gives the flavors time to truly meld together beautifully.

Just store the sauce in an airtight container in the fridge for up to three days.

Let it come to room temperature for about 15 minutes before serving for the best texture.

What is the Best Way to Get a Deep Char on the Broccoli?

The key, my dear, is heat and space.

First, ensure your cast iron skillet is smoking hot before adding the seasoned broccoli.

Second, don’t crowd the pan, even if it means cooking in batches.

Crowding traps steam, which prevents the moisture from escaping and stops charring.

Finally, leave the broccoli untouched for the first three to five minutes.

This patience is essential for developing those gorgeous, smoky black spots.

Is This Charred Broccoli with Hazelnut Romesco Recipe Gluten-Free and Vegan?

Yes, indeed! This recipe is naturally both gluten-free and vegan.

It relies on simple, plant-based ingredients like fresh vegetables, nuts, and oil.

This makes the **Charred Broccoli with Hazelnut Romesco** a perfect choice for many dietary needs.

It’s easy to serve to a crowd without worrying about common allergens.

Can I Substitute Other Nuts for Hazelnuts in the Romesco?

You certainly can, though the hazelnuts add a unique richness.

Almonds are the most traditional substitute in classic Romesco sauce.

Pecans or walnuts also work well, offering a slightly different earthy flavor.

Just remember to toast whatever nuts you choose before blending them.

Toasting is crucial for releasing those wonderful aromatic oils.

Final Thoughts

Honestly, this **Charred Broccoli with Hazelnut Romesco** has become a staple in my kitchen.

It’s that rare dish that satisfies the need for speed and the desire for deep, complex flavor.

Every bite gives you a perfect contrast: the smoky crunch of the broccoli against the creamy, nutty sauce.

I hope this recipe helps you conquer those busy weeknights with style and ease.

Go ahead, grab that skillet, and prepare to be utterly charmed by this simple Spanish delight!

Happy cooking, my friends—you deserve something this delicious and easy!

Print