Roasted Romanesco

head of Romanesco

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Roasted Romanesco is a simple and flavorful vegetable side dish, tossed with garlic, olive oil and Parmigiano. Somewhat like a combination of broccoli and cauliflower.


  • 1 head Romanesco, chopped into small florets
  • 3 tbsp extra virgin olive oil, divided
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp Parmigiano Reggiano cheese


  1. Preheat oven to 400.
  2. Spread the chopped Romanesco in a shallow roasting pan. Toss with 2 tablespoon olive oil, garlic powder and salt.
  3. Place the Romanesco roasting pan into the oven. Roast for about 20 minutes, until browned on the outside and tender. The vegetable should be easily pierced with a fork when done.
  4. Toss the Roasted Romanesco with the remaining tablespoon olive and the cheese. Serve and enjoy as a side dish.
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