When I first laid my eyes on this beauty, I was walking a farmers market and its triceratops look and chartreuse color stopped me dead in my tracks!
Its look says intimidation, but its flavor is all buttery and smooth. Part of the brassica family (you know the brussel sprouts, kale, and cauliflower), this dish is so effortless in its prep, but its so full of flavor and tang.
Romanseco’s fun, fractal appearance has been known to encourage even the pickiest of eaters to try their veggies. Nutritionally, it’s a good source of vitamins C, K, and dietary fiber. It’s also rich in carotenoids, the antioxidants that give color to plant parts and enhance our immune systems.
Personally, I love this dish alongside a bowl of grits or polenta, atop mashed potatoes, or even alongside a delicious firm white fish like a sea bass. If you try this recipe, give it a rating and let us know in the comment section!
Garlic-Roasted Lemon Romanesco
Equipment
- Knife
- Baking Sheet
Ingredients
- 1 pound Romanesco cut into bite-size florets
- 5 cloves garlic thinly sliced
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, add romanesco and garlic. Drizzle olive oil, and sprinkle with salt and pepper. Toss evenly to coat.
- Spread romanesco florets on prepared baking sheet in a single layer. Bake for 18 to 20 minutes, turning florets halfway through until slightly browned. Remove from the oven and allow to slightly cool.
- Drizzle with lemon juice and serve warm.
