Charred Broccoli with Hazelnut Romesco
Indulge in the exquisite flavors of Charred Broccoli with Hazelnut Romesco, a dish that seamlessly combines smoky, crunchy, and nutty elements. This vibrant vegetarian masterpiece features tender broccoli florets charred to perfection, complemented by a creamy romesco sauce made from roasted hazelnuts and red bell peppers. Perfect for impressing guests at dinner parties or elevating family meals, this delightful recipe is not only visually appealing but also packed with nutrients. Get ready to awaken your taste buds with this unforgettable culinary experience!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Vegetarian
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 4 cups broccoli florets (about 500g)
- 1 cup raw hazelnuts (140g)
- 1 medium red bell pepper (150g), roasted
- 2 tbsp tahini (30g)
- 3 garlic cloves (9g), roasted
- 2 tbsp lemon juice (30ml)
- 4 tbsp olive oil (60ml)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut the broccoli into bite-sized florets. Toss them in olive oil, salt, and pepper.
- Spread the broccoli on a baking sheet in a single layer and roast for about 20 minutes until tender and charred at the edges.
- On another baking sheet, toast the hazelnuts for 10-12 minutes until golden brown and fragrant.
- Allow hazelnuts to cool slightly, then blend them with roasted red pepper, garlic, tahini, olive oil, lemon juice, salt, and pepper until smooth.
- Serve charred broccoli on plates drizzled generously with hazelnut romesco sauce.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg