This crispy, hot Roasted Romanesco with Broccoli disappeared almost as fast as I could get it off the roasted pan.
What is Romanesco?
Have you tried Romanesco yet? Romanesco is a cruciferous vegetable very similar to both cauliflower and broccoli.
The color is a vivid electric green and there are bizarre spikes all over the plant. It’s similar in flavor to broccoli but with a lighter and earthier taste.
I was so excited to receive Romanesco in my CSA basket this week. I tried eating a bit of it raw and really liked it; it was more flavorful than cauliflower but not quite as intense as broccoli.
I knew it would be even better roasted and I was right. Roasting Romanesco was the perfect way to cook this interesting veggie.
It reminded me that sometimes the simplest cooking methods really are the best. Roasted Romanesco was a winner with the whole family.
If you are not fortunate enough to get your hands on Romanesco, this roasting method also works beautifully with broccoli and cauliflower. The head of Romanesco I received in my CSA box was not very large, so I roasted some broccoli along with it. The resulting dish was absolutely wonderful.
I can see myself purchasing Romanesco just to make this recipe in the future. We love all kinds of roasted veggies in this house from Roasted Brussels Sprouts with Apples and Bacon to this Garlic and Paprika Roasted Cauliflower and I’m excited to have a new spin on roasted broccoli and cauliflower to add to our rotation.
(Speaking of roasted vegetable side dishes: If you have maple syrup lovers in your house, this pan of Easy Rosemary Maple Balsamic Roasted Vegetables is going to have them pretty excited to eat their vegetables. Garlic Parmesan Roasted Vegetables are a favorite for kids and adults too.)
Now that I know how much my family and I enjoy this vegetable, I’m on the hunt for other ways to try Romanesco too. This vegetarian Romanesco Cauliflower Pasta from A Beautiful Plate looks like just the thing and I love the idea of adding Romanesco to a stir-fry like in this Easy Orange Chicken and Romanesco from Boulder Locavore.
I know, though, that no matter how many ways I fine to enjoy this vegetable I’ll be returning to the simple deliciousness of Roasted Romanesco many more times to come.
Roasted Romanesco Recipe
I kept things very simple when it came to this particular recipe. As much as I love using spices and herbs in my cooking, sometimes you just want the pure flavor of the vegetables to shine through. The only thing I add to the fresh florets of Romanesco and broccoli is a little olive oil, kosher salt and ground black pepper.
After about 20 minutes in a hot oven, the vegetables are slightly toasty and brown on the end with a beautiful vibrant green color. Served with easy Baked Chicken Thighs and Paprika and Pepper Mashed Potatoes, it was a filling and nourishing meal that the kids loved as much as the adults.
Simple yet pleasing and rich in flavor, this easy roasted romanesco would be a fantastic addition to any entree on your lunch or dinner table. The leftovers would also be delicious added to a salad or wrap for lunch the next day.
- Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil and set aside. Place the romanesco in a large mixing bowl and drizzle lightly with olive oil. Toss gently with your hands to coat thoroughly. Sprinkle with salt and pepper and toss again.
- Spread the romanesco across the baking sheet and sprinkle additional salt and pepper if desired. Roast for about 20 minutes, or until the tips of the vegetables start to turn brown. When the vegetables are tender crisp, they are ready to eat. Enjoy!
Kitchen Tip: I use this sheet pan to make this recipe. (and to make 42,741 other things too!)
- 1 head romanesco washed, dried and broken down into small florets
- olive oil
- kosher salt
- freshly ground black pepper
- Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil and set aside. Place the romanesco in a large mixing bowl and drizzle lightly with olive oil. Toss gently with your hands to coat thoroughly. Sprinkle with salt and pepper and toss again. Spread the romanesco across the baking sheet and sprinkle additional salt and pepper if desired. Roast for about 20 minutes, or until the tips of the vegetables start to turn brown. When the vegetables are tender crisp, they are ready to eat. Enjoy!