By Melissa Clark
- Total Time
- 30 minutes
- Rating
- 5(163)
- Notes
- Read community notes
Featured in: A Romesco Sauce That Earns Top Billing
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Ingredients
Yield:4 to 6 servings
- 2medium red bell peppers, halved and cored
- 1plum tomato, halved
- 3garlic cloves, peeled
- ½cup toasted, peeled hazelnuts, more for garnish
- ½cup dried breadcrumbs
- ¼cup extra-virgin olive oil
- 1tablespoon sherry vinegar, more as needed
- 1tablespoon pomegranate molasses or 1 teaspoon honey, more as needed
- 1½teaspoons hot smoked paprika
- 1teaspoon kosher salt, more as needed
- 2pounds broccoli, cut into bite-sized florets
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
266 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 8 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Step
3
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.
Step
4
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.
Ratings
5
out of 5
163
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Cooking Notes
Just
I've made this many times now. It's really great. I don't toss broccoli in it, instead I use the Romesco as a dip for blanched veggies or a spread for warm bread. It's always a hit. I substitute almonds for the hazelnuts since that is what I usually have on hand.
Maggie
Made this for the first time just now. It's phenomenal! Sounds hard to make and it did take me a bit, but I think that once I get the hang of it, it won't. Maybe this is because I'm not a super fancy gourmet chef, but it felt like an unnecessary amount of work when I was transferring the broccoli to the ice water with a slotted spoon. I ended up draining the broccoli in a strainer, rinsing quickly with cold water, and then dumping in the ice water. I feel it worked fine.
Manali
My favourite way to eat broccoli! Love, love, love this recipe exactly as it is. Tried a version with grilled broccoli today and it was even better!
Julia M
Holy cow is this sauce good. I made it to drizzle over grilled vegetables. Absolute bliss.
Just
Use less vinegar
Ellen L
This was very good and I made mine GF by using GF panko crumbs. I definitely think I needed to add additional extra-virgin olive oil though… So I’ll do this again and make it a little bit Saucier/creamier.
Sheila
If I want to make this gluten free for a guest, is there a substitute for the breadcrumbs, or should I just omit? Thanks
Frank
The Romesco sauce came out quite thick. I'd double the olive oil, or add water. Another Romeco sauce we make uses 2 bell peppers, no tomato, double the oil and sherry vinegar and no nuts.
Cari’s alterations
For the romescu sauce, I find it so much easier to roast the peppers on the grill. Made with toasted almonds. Delish on so many things!
Mimi
Love all of Melissa's videos. This is on the table for the 4th Sunday in Advent dinner with family. Sure it will be a hit.
Ramya
Made this with roasted almonds. Superb recipe!
Chantelle
Wow! Such flavor!
Maggie
Made this for the first time just now. It's phenomenal! Sounds hard to make and it did take me a bit, but I think that once I get the hang of it, it won't. Maybe this is because I'm not a super fancy gourmet chef, but it felt like an unnecessary amount of work when I was transferring the broccoli to the ice water with a slotted spoon. I ended up draining the broccoli in a strainer, rinsing quickly with cold water, and then dumping in the ice water. I feel it worked fine.
Just
I've made this many times now. It's really great. I don't toss broccoli in it, instead I use the Romesco as a dip for blanched veggies or a spread for warm bread. It's always a hit. I substitute almonds for the hazelnuts since that is what I usually have on hand.
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