Roasted broccoli with smoked paprika vinaigrette and Marcona almonds from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours by Amanda Hesser and Merrill Stubbs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on January 25, 2024

    I really enjoyed this dish, although I did not use all of the paprika oil and it was very flavorful. My non-adventurous eaters made no comment but did eat it! A nice twist for a change, and do-able with cupboard ingredients.

  • michalow on January 06, 2022

    This is good! Not my very favorite way to eat roasted broccoli, but a nice change of pace.

  • macfadden on September 18, 2016

    I make this all the time; it's fantastic. My only change is to use toasted sliced almonds rather than whole Marcona almonds.

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Reviews about this recipe

  • Serious Eats

    The smokey-sweet dressing was a perfect complement to the caramelized broccoli. Marcona almonds were just the icing on the cake.

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