Roasted Broccoli with Vegan Romesco Sauce
The most delicious, super easy, creamy red pepper sauce served with roasted broccoli
Servings: 4
Calories: 292kcal
Ingredients
For The Broccoli
- 2 Heads of Broccoli, cut into florets
- 4 Cloves Garlic, chopped
- 3 Tablespoons Olive oil
- Pinch of Salt and pepper
For The Romesco Sauce
- 2 Whole Roasted red peppers, from a jar(chopped)*
- 1/4 Cup Olive oil
- 1/4 Cup Vegetable broth
- 1 Tablespoon Red wine vinegar
- 1 teaspoon Agave syrup
- 2 Tablespoons Tomato paste
- 3 Cloves Garlic
- 1/4 Cup Fresh chives, chopped
- 1/3 Cup Toasted almonds
- 1 Slice(1 inch) Vegan crusty bread(1 1/2 ounces or 40 grams)**
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Preheat the oven to 375 degrees(F).
- Put the broccoli florets and garlic on a large sheet pan. Drizzle with the olive oil and sprinkle with a few pinches of salt and pepper. Toss to coat the broccoli evenly.
- Roast the broccoli for 13-17 minutes or until it is tender and starting to brown.
- While the broccoli is roasting, make the sauce.
- Add all the sauce ingredients to a blender. Blend on high, scraping down the sides of the blender as needed until the sauce it completely smooth. This may take a few minutes depending on your blender.
- Taste the sauce and adjust seasonings.
- Once the broccoli is done, serve just the broccoli topped with sauce. Or like I did, serve with crispy polenta, or with pasta!
Notes
*In my experience, two whole roasted red peppers, will be the entire jar.
**If you want a gluten-free option, replace the bread with 1/4 cup of chickpeas.
Nutrition
Calories: 292kcal | Carbohydrates: 8g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Sodium: 423mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg