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.
Recipe by Candice Walker
Focusing on self-care & accessible healthy recipes, Proportional Plate is where Candice Walker shares tips, meal plans, & recipes to inspire small changes in your life that make big impacts. Candice teaches how to meal plan seasonally to reduce waste, minimizing kitchen time so you can enjoy all the other important things in your life!
Vegetarian, Vegan (option), Gluten-Free
- 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 Andy Boy sweet baby broccoli
- Optional: shaved parmesan for serving
1. Preheat oven to 375F.
2. Roast the sweet baby broccoli 16-20 minutes until fork tender, depending on the thickness of the sweet baby broccoli.
3. 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.
4. 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.