A roasted vegetable so tasty it’s addictive. Don’t worry…it’s not Brussels sprouts!
Did winter leave you sick of all things roasted, from sweet potatoes to Brussels sprouts and even parsnips? And now cauliflower is boring you as well? Say no more! Try roasting a bright green head of romanesco with this easy recipe.
Roasted Romanesco - Method
Preheat oven to 425°F and line a baking sheet with parchment paper.
Spread Romanesco florets onto the prepared baking sheet; drizzle with olive oil and season with salt and black pepper. Toss well and spread out evenly.
Roast in the preheated oven until tender, 15 to 20 minutes.
When finished, the romanesco will be tender with crispy caramelized tips. It's tasty enough to eat right out of the pan. But try anyone of the following topping combinations for a veggie dish that will leave your guests saying "ooh" and "aah".
Cilantro leaves, pink pickled onions & crush pink peppercorns
Tahini whisked with lemon juice, golden raisins & a sprinkle of Aleppo pepper
Capers, chopped parsley & a splash of red wine vinegar
Grated parmesan cheese, pine nuts & marinated sun dried tomatoes