Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
1 head of broccoli cut into florets
Extra virgin olive oil
1 teaspoon Safinter Smoked Sweet Paprika
1 garlic clove
1 1/2 tablespoons sherry vinegar
1/4 cup Don Juan Marcona almonds, chopped
1 pinch of salt
Preheat the oven to 420 F. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and salt. Roast for 20 min.
Prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until warm. Stir in the minced garlic and the smoked paprika and remove the pan from heat. Let stand 10 minutes.
Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil.
After 20 minutes, remove the broccoli from the oven and toss the marcona almonds on top. Drizzle with a few tablespoons of the vinaigrette.
Serve immediately and enjoy!