Broccoli is an insanely versatile vegetable. Its sturdy enough to be roasted, riced, diced and delicious eaten raw too. There’s probably a million ways that broccoli could be prepared, and this is just one of my favorite ways.
If you’re looking at the title and still thinking to yourself ‘I have no idea what Romesco is’ let me explain. Romesco is a sauce from the Catalonia region in Northwestern Spain made predominantly of tomatoes, red peppers, garlic and almonds. It is typically served with fish and meat; however, I could put this sh*t on everything! I’m not kidding; this Romesco is seriously addicting and packs a punch full of flavor. Its hearty, creamy, smoky and acidic, making it perfect to be served with roasted vegetables, on sandwiches, in pasta, or even as a dip or spread.
Manchego also plays a vital role in the success of this dish, adding a creamy, nutty component. It is a Spanish sheep’s milk cheese and one of my favorites. The Manchego adds the perfect balance to the dish and helps to cut through some of the bold flavors that the Romesco adds.
This side dish is a knockout in terms of flavor and will sure to become one of your favorites!
Roasted Broccoli, Romesco, Manchego
- 2 Heads Broccoli cut in florets
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1/4 Tsp Smoked Paprika
- 1 Oz Manchego grated
- 1 Cup Roasted Red Pepper
- 1/3 Cup Sundried Tomato
- 1/4 Cup Tomato Paste
- 1 Lemon Zest
- 1 Clove Garlic
- 1/4 Cup Toasted Almonds
- 1 1/2 Tbsp Red Wine Vinegar
- 1 Piece Toasted Bread
- 1 Tsp Salt
- 1/4 Tsp Pepper
- 1/2 Tsp Smoked Paprika
- 1/4 Cup Olive Oil
- Start by pre-heating the oven to 425°.
- Next place parchment onto a baking sheet. Add the broccoli florets and spray with olive oil spray. Then sprinkle on the salt, pepper, smoked paprika and toss until seasoning is on each floret. Place in the oven for 30 minutes, flipping the florets halfway.
- While the broccoli is roasting, make the romesco sauce.
- Add all of the romesco ingredients to a food processor EXCEPT the olive oil. Pulse everything until it is broken down , then on low speed slowly stream in the olive oil. The sauce should be thick and creamy.
- To serve, place the romesco on the bottom of the serving dish, add the broccoli on top and sprinkle with the manchego (I also like to add a little more lemon zest).