Romesco & Grilled Broccoli

I love finding fresh and tasty ways to enjoy the season’s best produce. That’s why I’m excited to share this Romesco & Grilled Broccoli recipe with you. It’s packed with flavor, super nutritious, and perfect for those warm summer evenings. 

I first discovered a similar dish at The Bench, a local brewery in Beamsville, ON, where I hosted happy hours during the covid fiasco when we could meet in person. And as a nutritionist I was so happy to find some quality and healthy food at a brewery. Way to go, The Bench, and thanks for the inspiration!

Grilled broccoli has an amazing smoky sweetness, and when paired with rich, nutty Romesco sauce, it’s pure magic. It’s also a fantastic way to add healthy fiber to your diet and support your microbiome. Enjoy it as a side dish or make it a meal by adding grilled chicken, fish, or tofu. If you’re one of my Master Your Metabolism clients, you know the drill: add protein to every meal!

This dish is not only delicious but also a fantastic way to nourish your body. I can’t wait for you to try it!

What you need:

For the grilled broccoli:

  • 1 large head of broccoli, cut into florets
  • 2 tablespoons avocado oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

For the Romesco Sauce:

  • 1 large red bell pepper, roasted and peeled
  • 1/2 cup roasted almonds
  • 2 cloves garlic
  • 1/4 cup tomato puree
  • 1 tablespoon red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional for a bit of heat)
  • 1/4 cup extra virgin olive oil or avocado
  • Salt and pepper to taste

What you do:

Prepare the Grilled Broccoli:

  • Preheat your grill to medium-high heat.
  • In a large bowl, toss the broccoli florets with avocado oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
  • Grill the broccoli for about 8-10 minutes, turning occasionally, until they are tender and have a nice char.

Prepare the Romesco Sauce:

  • In a food processor, combine the roasted red bell pepper, roasted almonds, garlic, tomato puree, red wine vinegar, smoked paprika, and cayenne pepper (if using).
  • Pulse until the mixture is mostly smooth (I like it a little chunky).
  • With the processor running, slowly drizzle in the oil until the sauce is well combined and smooth.
  • Season with salt and pepper to taste.

Serve:

  • Arrange the grilled broccoli on a serving platter.
  • Drizzle the Romesco sauce over the broccoli or serve it on the side for dipping.
  • Garnish with a sprinkle of extra roasted almonds or fresh parsley if desired.

Tips:

Roasting Peppers:

  • To roast the red bell pepper, place it on a baking sheet under the broiler or directly on a gas flame, turning until all sides are charred. Then place it in a bowl and cover with plastic wrap for about 10 minutes. This will make it easy to peel off the skin.

Storing Sauce:

  • Romesco sauce can be made ahead of time and stored in the refrigerator for up to a week. It also pairs well with other grilled vegetables, fish, or chicken.

Enjoy this healthy and flavorful Romesco & Grilled Broccoli recipe as a nutritious side dish or a light main course!

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