Roasted Broccoli with Marcona Almonds

Roasting broccoli always helps improve the taste. Recipe from Food52.

Yield: 2 servings

Ingredients
1 head of broccoli, cut into florets
Extra virgin olive oil, for drizzling
1/4 cup extra virgin olive oil
1 t. smoked sweet paprika
1garlic clove, minced
1 1/2 T. sherry vinegar
1 pinch salt
1/4 cup marcona almonds

Preparation 
1. Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes.

2. While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes.

3. Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible.
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4. After 20 minutes, remove the broccoli from the oven and toss the marcona almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.