Food52’s Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
Roasted broccoli with a smoky-sweet paprika dressing.
Broccoli doesn’t always get the love.
It’s often despised by children. And of course, we know how George W. felt about it.
But roasting it will make an instant fan out of anyone. Even the former president, I bet.
It brings out the veggie’s natural sweetness, gives it a hint of char and makes it crunchy-tender. And it takes all of 20 minutes to do on high-heat in the oven.
“Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds” is a gussied up version that still takes little effort.
It’s from “The Food52 Cookbook, Volume 2” (William Morrow), of which I received a review copy last year. New York Times writer Amanda Hesser and Le Cordon Bleu-grad Merrill Stubbs created the online cooking community, Food52, which seeks to ferret out the best home-cook recipes. This second volume includes 104 recipes arranged by the seasons.