Roasted Broccoli with Vegan Romesco Sauce

Romesco sauce is one of my favorite sauces. And I consider myself a sauce connoisseur. I would also say, broccoli might be my favorite vegetable. So combining this roasted broccoli with vegan romesco sauce was kind of a no brainer. This sauce is so good I could drink it. The roasted broccoli is so simple. I love to serve it with some crispy pan-fried polenta. However it would also be great with some pasta, other veggies on the side, or just on its own! This recipe is a super quick and healthy(ish) weeknight dream meal. 

What You Need For The Best Dang Sauce and Broccoli Ever:

• Broccoli: But I guess that was obvious.
• Olive Oil: For roasting the broccoli and to add to the sauce.
• Roasted Red Peppers: These are the base of the romesco sauce. I like to use jarred peppers, cause I’m lazy. But you can make your own if you prefer.
• Vegetable Broth: Most romesco sauces use a lot of olive oil, but I decided to cut it down slightly and use some broth too.
• Tomato Paste: For a tomato-y sweetness addition to the sauce.
• Almonds: This is a unique sauce ingredient that I just totally love.
• Agave Syrup: For a little added sweetness.
• Red Wine Vinegar: For a good hit of acidity!
• Crusty Bread: This is used to thicken the sauce. If you are going for a gluten-free option, you can use chickpeas in place of bread.
• Garlic, Paprika, Chives, Salt and Pepper: These are all essential flavors for the romesco sauce.

This recipe for roasted broccoli with vegan romesco sauce makes a lot of the sauce. I assure you, you will be happy it does. I wanted to make enough that is would be easy to serve with all kinds of different things. There is enough for a nice bed of it with the broccoli, and also enough to stir into some pasta if you prefer. 

Why Should You Make This Gorgeous Dish?

1. Roasted broccoli is bomb. Don’t let anyone tell you differently.
2. Romesco sauce is the greatest and pairs so well with veggies, but none more than broccoli.
3. It is super fast, like a 15-20 minute meal!
4. A healthy(ish) alternative when you want something super comforting.
5. Very, very delicious. We’re talking eyes rolling back delicious.

Roasted Broccoli with Vegan Romesco Sauce

Print Recipe

The most delicious, super easy, creamy red pepper sauce served with roasted broccoli

Course Main Course

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 292

Author Lauren Hartmann

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!

Cook ModePrevent your screen from going dark

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