Roasted Romanesco

Time to try a new vegetable!! It is so easy to fall into a routine of eating the same meals - for me it’s green beans, broccoli, chicken, and salad - they are simple and I know what to do with them without any thinking. Occasionally I need a little encouragement to try something different, so thank you to April Joy Farms, our local CSA Farm, for such fun and unique offerings, this was delicious!

Romanesco - What is it? Well, it originates from Italy and is part of the Brassica family (other members: cabbage, broccoli, kale, and cauliflower), and has a flavor similar to broccoli. Actually, I thought even more flavorful than broccoli, but you can judge that for yourself! Because of its pale green tinge, Romanesco has often been marketed as a hybrid of broccoli and cauliflower, but it is not, just different forms in the same species, Brassica oleracea. Plus - it’s just so cool looking! So there’s your history, now let’s eat!

INGREDIENTS -

1 head Romanesco
2-3 Tbsp olive oil
Salt & pepper to taste

Preheat oven to 400 degrees. Separate the romanesco into florets, similar to the way you would divide up broccoli. Rub olive oil into the florets and sprinkle with salt and pepper. Roast at 400 degrees for about 20 minutes, it should be fork tender but not mushy.