![Roasted Broccoli with Pickled Pepper Vinaigrette](https://cdn.statically.io/img/www.foodandwine.com/thmb/8-ZVOJlqUf6CsXG_MU7T7Iek2CU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Roasted-Broccoli-with-Pickled-Pepper-Vinaigrette-FT-RECIPE0722-be365049bce64514a76af4caad05151a.jpg)
Ingredients
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1 ½ pounds fresh broccoli, trimmed and cut into long florets (about 8 cups)
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¼ cup live oil, divided
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1 ½ teaspoons kosher salt, divided
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¾ teaspoon sweet pimentón or paprika
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3 tablespoons chopped pickled peppers (from 1/3 cup sliced Refrigerator Pickled Peppers (see Note) or store-bought jarred pickled peppers)
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2 tablespoons pickled pepper brine (from Refrigerator Pickled Peppers (see Note) or store-bought jarred pickled peppers)
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1 tablespoon finely chopped shallot
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1 teaspoon Dijon mustard
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1 large garlic clove, grated on a Microplane grater (about 1/2 teaspoon)
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Shaved Parmesan cheese, for garnish
Directions
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Place a rimmed baking sheet on middle oven rack. Preheat oven to 450°F. (Do not remove baking sheet while oven heats.)
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Toss together broccoli, 2 tablespoons oil, 1 teaspoon salt, and pimentón in a large bowl until combined. Carefully remove hot baking sheet from preheated oven; spread broccoli in an even layer on baking sheet. Roast in preheated oven until broccoli is crisp-tender and browned on edges, 15 to 18 minutes, stirring once halfway through cook time. Remove from oven; return broccoli to large bowl.
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While broccoli roasts, whisk together pickled peppers, pickled pepper brine, shallot, mustard, garlic, and remaining 1/2 teaspoon salt in a small bowl until combined. Gradually add remaining 2 tablespoons oil to mixture, whisking constantly until combined. Set aside at room temperature until ready to use.
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Add vinaigrette to broccoli in bowl; toss to combine. Arrange on a serving platter, and garnish with cheese.
Suggested Pairing
Herbal Austrian white: Domäne Wachau Grüner Veltliner Federspiel Terrassen
Notes
Sweet pimentón is available at specialty spice shops or online at burlapandbarrel.com.
Associated Recipe: Refrigerator Pickled Peppers