Go Back
+ servings
Charred Broccoli with Hazelnut Romesco
Print Recipe
No ratings yet

Charred Broccoli with Hazelnut Romesco

Charred Broccoli with Hazelnut Romesco and Lemon is an easy, yet impressive side dish. Serve with your protein of choice for a flavorful, fast dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: spanish
Diet: Gluten Free, Vegan
Servings: 4 to 6 people

Equipment

  • Small rimmed baking sheet
  • Food processor
  • Large skillet

Ingredients

Hazelnut Romesco

  • 1/2 cup raw hazelnuts
  • 2 ounces sliced baguette, sourdough, or country-style bread (about 2 slices)
  • 1 (12-oz.) jar roasted red peppers, drained
  • 2 Tbsp. tomato paste
  • 1 Tbsp. sherry vinegar (or red wine vinegar)
  • 1 garlic clove
  • 1 tsp. smoked paprika
  • 1/2 tsp. sea salt and cracked black pepper
  • 1/2 cup extra-virgin olive oil

Broccoli

  • 2 Tbsp. extra-virgin olive oil
  • 2 bunches baby broccoli (broccolini)
  • 1/2 tsp. sea salt
  • 1/4 tsp. cracked black pepper
  • 1 Tbsp. butter, divided
  • 1 lemon, cut crosswise into fours

Instructions

  • Preheat oven to 350ºF.
    Arrange hazelnuts and bread on a rimmed baking sheet. Bake for 8 to 10 minutes, shaking the pan once halfway through, until toasted.
  • Prepare Romesco:
    To the bowl of a food processor, add hazelnuts. Pulse a few times until they are finely chopped. Next, add bread, roasted red peppers, tomato paste, vinegar, garlic, smoked paprika, salt, and pepper.
    With motor running, gradually stream in olive oil, blending until the sauce is mostly smooth.
  • Prepare Broccoli:
    Heat 2 Tbsp. olive oil in a large skillet (preferably a cast iron) over medium-high. Once hot, arrange baby broccoli in pan and cook, undisturbed, for 2 to 3 minutes. Toss, and continue cooking for 5 to 6 more minutes, stirring only occasionally, until the stalks are lightly charred and stems are tender.
    During the final minute, add half of the butter. Once melted, toss with broccoli. Season with salt and pepper, and transfer broccoli to a plate. Reduce heat to medium.
    Add remaining half of butter. Once melted, arrange lemon slices over butter, and cook, undisturbed, for 2 to 3 minutes, or until the lemons are caramelized.
  • Arrange broccoli on a platter. Spoon hazelnut romesco overtop (you only need about half the batch), and garnish with caramelized lemon. If desired, sprinkle the dish with fresh chopped parsley and a few grinds of black pepper.

Notes

*This recipe makes more Hazelnut Romesco sauce than you need, which is intentional! I love having extra on hand to elevate weekday meals. Here are some ideas on how to use the leftovers:
  • Spread on a burger or sandwich
  • Serve with scrambled eggs or an omelet
  • Add a dollop to grilled chicken, fish, or steak
  • Enjoy with crusty bread, chips, or crackers
  • Enjoy over rice or tossed with pasta