This crispy, hot Roasted Romanesco with Broccoli disappeared almost as fast as I could get it off the roasted pan.
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.
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.
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!
More flavorful than cauliflower, with a lighter flavor than broccoli, this side dish accompanies many meals.
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!
I've seen this weird vegetable, but have not cooked with it. Is it the same as brocoflower?
It is often referred to as brocoflower, but technically, it is a different vegetable. They are ALL delicious roasted though! Good luck with your daughter. I have a son that will happily eat anything at all, as long as he can top it with salsa or sriracha. Oh well, at least they are eating their vegetables!
You get the most unique veggies in your CSA basket. I wonder if there is just more variety in your neck of the woods. This looks so interesting - I will have to look for some at Fresh Market or Whole Foods next time I am there!
I was just surprised to see different colored cauliflowers( pink yellow and green) in a blog and now this... It's interesting to see new veggies come in the market.
I have never heard of romanesco before. I have to try roasting some vegetables, I haven't done that yet.
I have some of these started in the green house.
I hope to find this veggie soon!
What location do you pick up your chow locally basket? On their website, I only see east valley locations and I live in the west valley.
I have to confess I got some of this a few months ago and photographed it for the blog, but left it out on the counter and it wilted beyond hope. I later read that it doesn't keep very long. I'll keep my eyes out for more.
Every time that i see romanesco, I can't help but be reminded of the mine drilling vehicles from the movie Total Recall (http://www.youtube.com/watch?v=kujd9IbAbIo), it looks just like the pointy cones of romanesco.
You have made me laugh twice now this morning, Chris. You're right. It does look like the drill!