ROASTED BROCCOLI AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.
WALNUT ROMESCO SAUCE
Steps:
- In a blender or food processor, whiz up all the romesco ingredients until thoroughly combined, but still slightly chunky. This can be made up and refrigerated up to 3 days in advance.
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
BROCCOLI SALAD WITH HAZELNUT ROMESCO
Provided by Melissa Clark
Categories easy, quick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the broiler. Arrange an oven rack in the position closest to flame. Place peppers (cut side down), tomato halves (cut-side up) and garlic on a rimmed baking sheet. Broil until peppers and garlic are slightly charred, 3 to 5 minutes. Turn garlic (but do not turn peppers or tomato); broil 1 to 2 minutes longer until garlic is well browned but not burned. Transfer garlic to a large bowl. Continue broiling peppers and tomatoes until both are well charred, 4 to 5 minutes longer. Transfer tomato and peppers to the bowl with the garlic. Cover bowl with plastic wrap. Let stand until vegetables are cool enough to handle but still warm, then peel peppers and tomatoes.
- In the bowl of a food processor fitted with the blade attachment, pulse hazelnuts until coarsely ground. Add peppers, tomato, garlic, breadcrumbs, oil, vinegar, pomegranate molasses, paprika and salt. Purée until smooth. Taste and adjust seasonings. Scrape romesco into a bowl.
- Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Boil broccoli until just tender, 2 to 3 minutes. Use a slotted spoon to transfer to ice water; drain.
- In a large bowl, toss broccoli with enough romesco to coat vegetables well. (Reserve any remaining romesco for dipping or for another use.) Garnish with hazelnuts and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 434 milligrams, Sugar 8 grams
More about "broccoli with walnut romesco sauce recipes"
BROCCOLI WITH WALNUT-GARLIC BUTTER RECIPE - PILLSBURY.COM
From pillsbury.com
EASY BROCCOLI RECIPE WITH ROMESCO SAUCE | OLIVEMAGAZINE
From olivemagazine.com
BROCCOLI WITH WALNUT ROMESCO SAUCE RECIPE | FOOD NETWORK …
From foodnetwork.cel29.sni.foodnetwork.com
WALNUT ROMESCO SAUCE - CALIFORNIA WALNUTS
From walnuts.org
8 ROMANESCO RECIPES FOR WHEN BROCCOLI GETS BORING
From allrecipes.com
BROCCOLINI WITH BURRATA AND WALNUT ROMESCO
From walnuts.org
BEST ROMESCO SAUCE RECIPE (5 MINUTES!) L THE …
From themediterraneandish.com
ROASTED BROCCOLI WITH WALNUTS - ORCHARD STREET KITCHEN
From orchardstreetkitchen.com
CHARRED BROCCOLI WITH DATES, ROMESCO AND TOASTED WALNUTS
From havenskitchen.com
SPRING PRODUCE: 5 BEST BROCCOLI RECIPES - FOOD NETWORK
From foodnetwork.com
GRILLED BROCCOLINI WITH ROMESCO SAUCE - HEATHER CHRISTO
From heatherchristo.com
ROASTED BROCCOLI WITH VEGAN ROMESCO SAUCE - RABBIT …
From rabbitandwolves.com
TOM BRADY’S CARAMELIZED BROCCOLI WITH SMOKY …
From nutritiouslife.com
WHOLE ROASTED BROCCOLI WITH ROMESCO SAUCE - KERRYGOLD
From kerrygoldusa.com
SHEET-PAN CHICKEN & VEGETABLES WITH ROMESCO SAUCE
From eatingwell.com
MOB — WHOLE ROASTED BROCCOLI WITH ROMESCO SAUCE
From mob.co.uk
17 BEST SAUCES FOR BROCCOLI (+ EASY RECIPES) - INSANELY …
From insanelygoodrecipes.com
BROCCOLI WITH WALNUT ROMESCO SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
20+ CRANBERRY RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
BROCCOLI WITH WALNUT ROMESCO SAUCE | A FORK IN EACH …
From aforkineachhand.com
You'll also love