I don’t know about you, but I love roasted veggies. A drizzle of oil, some seasoning, and a roast in the oven just seems to bring out so much flavor! I’ve made a roasted vegetable salad, roasted beet and arugula salad, and even roasted cabbage slices. This recipe for garlic roasted romanesco is so simple to make and definitely another winner.
What Is Romanesco?
Romanesco is sometimes called romanesco broccoli or Roman cauliflower. It’s is the coolest and most bizarre-looking vegetable that I’ve ever seen. It’s a bright green color but has the texture of cauliflower, with buds arranged in spiraling spikes. The crazy look of it alone will probably convince most kids to try it!
The taste is also similar to cauliflower but a bit milder. It cooks similarly and can be used in almost any way that cauliflower can. (Use romanesco in place of the cauliflower in cauliflower fried rice or cauliflower mashed potatoes and see what your family says about the color!)
Quick and Easy Garlic Roasted Romanesco
I mentioned before that I love the flavor of roasted vegetables, but I also love that they are so easy to make! It really only takes a few minutes to chop the romanesco up, season it, and throw it in the oven to cook.
For this recipe, I tossed the romanesco with olive oil and seasoned it with garlic powder, salt, and pepper. You could also mix things up by adding a little lemon zest, Parmesan cheese, or red pepper flakes if you like a little heat.
I particularly like making romanesco this way if I’m already using the oven anyway. It’s a great side to oven-roasted rotisserie-style chicken, which has to be in the oven for over an hour. I just toss the veggies in for the last 20 minutes or so and everything is ready at the same time.
Garlic Roasted Romanesco Recipe
- Preheat oven to 425°F.
- Cut the romanesco into bite-size pieces and place on a baking sheet.
- Drizzle the romanesco with olive oil and toss to coat.
- Sprinkle with spices.
- Roast for 20-25 minutes until tender and starting to brown.
This recipe for romanesco with pancetta and Parmesan also looks delicious. Though I’d leave out the breadcrumbs and simplify it a bit. Maybe make a casserole with leftover ham?
Have you ever tried romanesco? How do you prepare it?