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Roasted Broccoli, Romesco, Manchego

Nikole's Kitchen
This roasted broccoli side dish is full of bold, smoky, sweet, acidic flavor. On top of being delicious it is also easy to make and sure to be a crowd pleaser.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine American, Spanish
Servings 4


  • 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).
Keyword healthy, manchego, roastedbroccoli, romesco