I came across this recipe on the beautiful blog, The Year in Food. I served for dinner accompanied with grilled salmon and red quinoa.
I didn’t have the smoked paprika at home, so I substituted with cayenne pepper. I also don’t like to heat olive oil past its smoking point (around 375°F) so instead I roasted the broccolini drizzled with refined safflower oil.
1 bunch broccolini, rinsed and trimmed
2 tbsp. olive oil
1 tsp. smoked paprika
1 clove garlic, pressed
1 tbsp. sherry vinegar
1/4 cup marcona almonds
Flaky sea salt
- Preheat oven to 425°F.
- In a large roasting pan, toss the broccolini with a drizzle of olive oil. Sprinkle with sea salt and roast until tender and caramelized, about 12 minutes.
- While the broccolini roasts, add two tablespoons of olive oil to a small skillet. Over a medium low heat, add the pressed garlic and paprika. Stir and remove from heat. Let cool for a few minutes, then add the sherry vinegar. Whisk thoroughly.
- When the broccolini is ready, add to a mixing bowl and toss with the vinaigrette. Finish with marcona almonds. Serve hot.