Roasted Romanesco
A simple sheet pan recipe for perfectly roasted Romanesco.
Servings: 4
Calories: 80kcal
Ingredients
- 1 head Romanesco, cut into florets
- 1 to 2 tablespoons avocado oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Directions
- Preheat oven to 400° and line a roasting pan with parchment paper.
- Place Romanesco in the roasting pan, drizzle with oil, sprinkle with salt and pepper, and toss to combine. Arrange florets in a single layer. Roast 20 to 25 minutes, turning partway through, until tender and tips turn golden brown.
- Serve warm or at room temperature.
- Store chilled in an airtight container for 3 to 5 days.
Notes
Variations:
- Add citrus: after roasting sprinkle with juice of half a lemon and serve with lemon wedges on the side.
- Spice it up with a tiny pinch of red pepper flakes.
- Pair with chickpeas roasted on the same pan.
- Substitute for broccoli in this Roasted Broccoli and Celery Root recipe.
- Top with toasted gluten-free bread crumbs for added texture.