Roasted Romanesco And Red Potatoes Recipes

ROASTED ROMANESCO

Roasted Romanesco image

This crazy looking vegetable is better than broccoli!

Provided by MK!

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 head Romanesco (also known as Romanesque cauliflower or Romanesco broccoli), cut into bite-size pieces
1 tablespoon olive oil, or more to taste
salt to taste
2 grinds fresh black pepper
1 pinch garlic powder
1 pinch paprika

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
Roast in the preheated oven until tender, 15 to 20 minutes.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 8.3 g, Fat 3.6 g, Fiber 3.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 82.3 mg, Sugar 3.5 g

ROASTED ROMANESCO AND RED POTATOES

Roasted Romanesco and Red Potatoes image

I received my CSA basket today with potatoes, romanesco cauliflower, onions and thyme. I'm sure this isn't new, it's just what I made for dinner! This is great cold too if I can manage to save any for the next day.

Provided by Jane Doe

Categories Potato Salads

Time 30m

Number Of Ingredients 7

Ingredients

romanesco cauliflower
red irish potatoes
olive oil
fresh thyme
green onions
lemon juice
hard cheese like romano to garnish

Steps:

1. Dice potatoes and toss with olive oil, salt and pepper and fresh thyme. Transfer to baking dish and place in a 350° oven.
2. Dice romanesco and slice onions and toss with olive oil, salt and pepper and a bit of lemon juice and fresh thyme.
3. Stir potatoes. Once they have started to soften, add romanesco and put back in the oven.
4. Stir occasionally. Remove when done to your preference. Mine take about 20 minutes because I cut everything pretty small.
5. Plate with a sqeeze of lemon juice and a sprinkle of hard cheese. I used Romano.
6. Here are the fresh veggies I started with.

ROASTED ROMANESCO

Roasted Romanesco image

More flavorful than cauliflower, with a lighter flavor than broccoli, this side dish accompanies many meals.

Provided by Mary Younkin

Categories Side Dish

Time 25m

Number Of Ingredients 4

Ingredients

1 head romanesco (washed, dried and broken down into small florets)
olive oil
kosher salt
freshly ground black pepper

Steps:

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!

Nutrition Facts : Calories 124 kcal, Fat 14 g, SaturatedFat 1 g, Sodium 2325 mg, ServingSize 1 serving

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