Description
A simple and delicious recipe for charred broccoli served with a flavorful hazelnut Romesco sauce, perfect as a side dish.
Ingredients
- 1 head of broccoli (about 1 pound)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup roasted red peppers (from a jar, drained)
- 1/4 cup hazelnuts (toasted)
- 2 cloves garlic
- 2 tablespoons sherry vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon smoked paprika
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste (for the Romesco)
Instructions
- **Prepare the Broccoli:** Cut the broccoli into large florets, including some of the stem. Toss the broccoli with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
- **Char the Broccoli:** Heat a large cast iron skillet or heavy-bottomed pan over high heat until very hot. Add the seasoned broccoli in a single layer (work in batches if necessary to avoid crowding). Cook for 3-5 minutes without moving, until the bottom is deeply charred and blackened. Flip the broccoli and cook for another 3-5 minutes until tender-crisp and charred on all sides. Remove from the pan and set aside.
- **Make the Hazelnut Romesco:** In a food processor, combine the roasted red peppers, toasted hazelnuts, garlic, and sherry vinegar. Pulse until roughly chopped.
- With the food processor running, slowly drizzle in the 1/4 cup of extra virgin olive oil until the sauce is emulsified and reaches a smooth, slightly chunky consistency.
- Stir in the smoked paprika and red pepper flakes (if using). Season the Romesco generously with salt and pepper to taste.
- **Serve:** Arrange the charred broccoli on a platter. Spoon the Hazelnut Romesco generously over the broccoli or serve it on the side for dipping. Serve immediately.
Notes
- If you don’t have sherry vinegar, red wine vinegar or even a good quality balsamic vinegar can be substituted in the Romesco.
- Ensure the pan is very hot before adding the broccoli to achieve proper charring.
- To toast hazelnuts, place them on a dry skillet over medium heat for 5-7 minutes, shaking occasionally, until fragrant and lightly browned.
- Romesco sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish
- Method: Charring, Blending
- Cuisine: Mediterranean/Spanish