Roasted Sweet Baby Broccoli with Piquillo Pepper Romesco Sauce
Sweet baby broccoli topped with a Spanish romesco sauce made from piquillo peppers, almonds, garlic, and seasonings. Packed with flavor, and sure to spruce up your favorite vegetables.
Servings: 4
Calories: 189kcal
Ingredients
- 10 oz jar roasted red piquillo peppers drained
- ¼ cup toasted slivered almonds
- ¼ cup extra virgin olive oil
- 1 garlic clove peeled
- 1.5 tbsp apple cider vinegar
- ¾ tsp paprika
- 2 tbsp flat-leaf parsley
- ½ tsp salt
- ¼ tsp red pepper flakes
- 3 bunches sweet baby broccoli
- Optional: shaved parmesan for serving
Instructions
- Preheat oven to 375F.
- Roast the sweet baby broccoli 16-20 minutes until fork tender, depending on the thickness of the sweet baby broccoli.
- In the meantime, Add the drained piquillo peppers, slivered almonds (less 1 tbsp), olive oil, garlic clove, apple cider vinegar, paprika, parsley, salt, and red pepper flakes to a food processor or blender. Blend until smooth.
- To serve, add the sweet baby broccoli to a serving dish. Top with 1 tbsp of slivered almonds, shaved parmesan (optional), and either top with romesco sauce or serve on the side.
Notes
- The leaves are edible, so there's no need to remove them
- Trim the stems if they are particularly thick so that everything is evenly cooked
- Sweet baby broccoli is a hybrid between broccoli and Chinese kale - this tasty vegetable has been incredibly popular since it was first introduced to the US by Mann Packing, under the catchy name 'Broccolini'. It's a star ingredient in a lot of vegetable dishes as well as a delicious side.
Nutrition
Calories: 189kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 490mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1112IU | Vitamin C: 46mg | Calcium: 21mg | Iron: 2mg
