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Tom Brady’s TB12 Caramelized Broccoli with Smoky Romesco Sauce


Tampa Bay Buccaneers and former New England Patriots quarterback Tom Brady is a seven-time Super Bowl champ who’s been known for prioritizing his health. In his new edition of “The TB12 Method: How to Achieve a Lifetime of Sustained Peak Performance,” Brady further explains and details his revolutionary training, conditioning and wellness system that has kept him atop the NFL at an age when most players are deep into retirement.

Wanting to help others, he founded TB12, a health and wellness brand, with co-founder Alex Guerrero. We’re loving the recipes featured in the book, which is why we’re so happy that he’s sharing some of his favorites with Nutritious Life. 

This recipe is perfect for a light vegetarian meal for two served with a simple green salad. You can also split this into four plates and add grilled fish, chicken or shrimp and additional sauce. Plus, if you’re lucky enough to have any sauce leftover you can store it in the refrigerator for up to a week, or freeze it for up to a month. If the liquid separates (this is normal), just stir before serving.

We’re not saying that you’ll be throwing touchdown passes soon after making this, but this recipe scores big with us.

INGREDIENTS

  • 1 large head of broccoli
  • 1 tablespoon organic avocado oil
  • Pinch Himalayan salt and freshly ground black pepper
  • 1 tablespoon chopped chives or tarragon leaves
  • 1 (16-ounce) jar fire-roasted red peppers, drained (water reserved)
  • 1/2 cup toasted almonds
  • 1/4 cup organic extra virgin olive oil
  • 1 ½ tablespoons sherry vinegar
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle in adobo, or more to taste (optional)
  • ½ teaspoon Himalayan salt

DIRECTIONS

  • To prepare the broccoli: Bring a large pot of water to boil and cut the large broccoli into quarters (or cut small broccoli into halves), and trim away thick cut ends. Prepare a large bowl of ice water, then add broccoli to boiling water and cook for about 2 minutes. Immediately plunge into ice water for 1 minute (or until cooled) then strain in a colander. This can be done up to one day in advance. While the broccoli is draining, make the sauce.
  • To make the romesco sauce: Place almonds, garlic, and salt in a food processor and pulse until reduced to fine crumbs. Set aside 1-2 tablespoons of crumbs and leave the rest in the food processor. Add remaining ingredients plus 2 tablespoons of reserved pepper water into the food processor and blend until very smooth, adding slightly more liquid if needed. Adjust seasoning to taste. This sauce can also be made up to one day in advance.
  • To finish the dish: Once the sauce is prepared and the broccoli has drained, bring a large skillet to medium-high heat. Pat the broccoli very dry with a clean kitchen towel, then brush cut sides with avocado oil and lightly season. Add the rest of the oil to the hot skillet and swirl to coat the bottom, then add broccoli flat side down and press down lightly with kitchen tongs to help evenly caramelize. Continue cooking for 4-5 minutes, then flip broccoli over and continue to cook for about 1 more minute on the opposite side to warm through, then place in a large bowl and sprinkle with dry almond crumbs & chopped herbs. Place 2-3 tablespoons of sauce on two plates and top with broccoli, then sprinkle any remaining almond crumbs and herbs over top and serve immediately.

WHY WE LOVE THIS RECIPE

No wonder broccoli is a favorite in the Brady household. The crunchy, green veggie is high in fiber, contains a  long list of vitamins and minerals, and also has more protein than most other vegetables. Almonds don’t just add a distinct taste to the romesco sauce, the calcium-rich nuts also boost bone health. Add in roasted red pepper, and you’ve got a meal rich in vitamin C to boot.



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