Description
Indulge in the vibrant flavors of charred broccoli paired with a creamy hazelnut romesco sauce. This dish brings together smoky, earthy notes with a delightful nutty crunch, making it a versatile addition to any meal. Whether enjoyed as a side at your next barbecue or as an elegant appetizer, this nutrient-rich recipe is sure to impress.
Ingredients
Scale
- 1 lb fresh broccoli florets
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup roasted hazelnuts
- 1 medium red bell pepper, roasted
- 2 cloves garlic
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tbsp balsamic vinegar
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the broccoli florets in a bowl with olive oil, salt, and pepper until well-coated.
- Spread the broccoli evenly on a baking sheet and roast for 15-20 minutes until tender and charred.
- While roasting, blend hazelnuts, roasted red bell pepper, garlic, cayenne pepper, balsamic vinegar, salt, and pepper in a food processor until smooth.
- Once the broccoli is ready, drizzle the romesco sauce over it, toss gently, and serve warm.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for optimal flavor. To reduce spiciness, adjust cayenne pepper according to your preference. The romesco sauce can be made ahead of time and stored in the fridge for up to one week.