Wondering how to give your vegetables a new twist? Sometimes just olive oil, garlic, salt and black pepper is not enough. If you’re stuck in a vegetable rut and want to try a new recipe, try my Baby Broccoli with Pepperoncini Romesco. I know, “Say What?” Yes, I came up with this recipe on the fly wanting to pair with chicken over the weekend. Tender sweet baby broccoli is drizzled with oil and sprinkled with salt and pepper then roasted. The topper is the Romesco sauce served with this flavorful vegetable. Tangy, spicy, and a pleasant freshness.
Baby Broccoli with Pepperoncini Romesco
I am a meat eater but I love my vegetables as well. Roasting is my favorite way of preparing vegetables because it brings out their sweetness and freshness. Vegetables come alive when paired with seasonings and sauces hence this baby broccoli recipe. With the addition of pepperoncini makes this sauce so addictive. Just saying…
Baby Broccoli with Pepperoncini Romesco
What is Romesco and what other uses for this savory pepper sauce? The first time I made this sauce, I screamed. It so good and if you’ve never had this sauce, you will find it’s a go-to recipe to have on hand. This sauce comes together in 5 minutes and lasts for a good week in the refrigerator. Mine never lasts that long. Originating in Spain, Romesco is used on sandwiches, roasted chicken and fish, use as a dip, for pasta and on roasted veggies like cauliflower. No matter what you decide to serve with Romesco, the dish becomes next level. It’s delicious.
Baby Broccoli with Pepperoncini Romesco
I decided to roast baby broccoli which I found shopping at Trader Joes recently. So fresh, crisp, and sweet. These veggies were hollering to be paired with something other than simple seasoning. First, if you find fresh baby broccoli, buy it. Then grab your blender or food processor and throw all ingredients in and whiz until smooth. Tastes great cold or warm. Click on this link for a traditional Spanish recipe. You’re going to love this sauce, I promise. Leave me a comment to share your creation below. Happy Cooking!
Baby Broccoli with Pepperoncini Romesco
2 – 12 oz. packages baby broccoli, ends trimmed
¼ cup Olive oil plus more for drizzling
1 – 10 oz. roasted red peppers, drained
9 pepperoncini peppers, stemmed and sliced in half
¼ cup toasted sliced almonds
1 large garlic clove, smashed
2 T. rough chopped fresh parsley
1½ T. apple cider vinegar
¾ t. smoked paprika
½ t. kosher salt
¼ t. to ½ t. red pepper flakes
Fresh grated Parmigiano Reggiano, for serving
Heat oven to 375 degrees and line a jelly-roll pan with foil or parchment paper; set aside.
In a blender, add ¼ cup olive oil, red peppers, pepperoncini, almonds, garlic, parsley, vinegar, paprika, salt and red pepper flakes. Blend mixture until smooth. Pour Romesco into a small and set aside.
Place baby broccoli on prepared pan in a single layer. Drizzle with olive oil and a sprinkle of salt and black pepper.
Roast broccoli for 15 to 20 minutes or until desired tenderness is reached.
Remove from oven and place broccoli on a serving platter. Spoon Romesco onto broccoli and top with Parmigiano Reggiano. Extra Romesco and cheese can be served on the side.
Makes 4 servings. Carbs: 15 grams.
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