Roasted Garlic Romanesco with Fresh Herbs

Romanesco tossed with olive oil, minced garlic, and salt then roasted until slightly browned and charred. This roasted garlic Romanesco with fresh herbs is simple yet delicious, perfect alone or as a side.

I love that I live in a city where the farmer’s market is accessible. Just a little over a year ago, they started a farmer’s market in my neighborhood so now it’s much more convenient for me to go. I don’t have to travel across the city to browse the farmer’s market for amazing finds. As much as I love the Ferry Building Farmer’s Market, an hour long trip one way takes too much time. So the convenience is very much appreciated.

The best part about shopping the farmer’s market is that you can stumble across fruits and vegetables that you have never seen or heard of before. Like the pineapple guava, or the feijoa, the sweet edible flower of the pineapple guava, and of course, the romanesco, just to name a few.

There are just some things you won’t find at your local supermarket.

I love the uniqueness of romanesco. The geometric shape of the romanesco was intriguing enough to convince me to buy one to try.
When I see a new fruit or vegetable, I’m tempted to buy it. Fruits can be eaten as they are. With vegetables, I don’t think you can go wrong cooking whatever new vegetable you find with garlic and a sprinkle of salt.

Which is exactly what I did with these romanesco.

If you don’t have romanesco, you can try this with broccoli or cauliflower. I’m almost sure that any vegetable roasted with garlic will turn out good.

Topped with fresh herbs and a little bit of crushed red pepper? Sooo good. I can eat these as a snack.

Preheat the oven to 425F. Line a baking sheet with aluminum foil and lightly grease with olive oil.

In a large mixing bowl, toss the chopped romanesco, minced garlic, olive oil, and a little bit of salt together until well mixed.

Place the romanesco in a single layer on the baking sheet. Roast in the oven for 20 minutes, turning them over 10 minutes in. Sometimes I leave them in the oven a little longer because I like them a little more browned.

When you’re ready to serve, chop fresh herbs and top the romanesco with them. Sprinkle crushed red pepper on top for a little spicy kick.

Serve the roasted garlic romanesco with fresh herbs warm.

Enjoy!

Roasted Garlic Romanesco with Fresh Herbs

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Romanesco tossed with olive oil, minced garlic, and salt then roasted until slightly browned and charred. This roasted garlic Romanesco with fresh herbs is simple yet delicious, perfect alone or as a side.

Author: Andrea Giang

Recipe type: Side

Serves: 1-2 servings

Ingredients

• 1 small romanesco (or ½ large one), chopped
• 3 large cloves of garlic, minced
• 3 tablespoons olive oik
• ½ teaspoon crushed red peppers
• Salt to taste
• 1-2 tablespoons fresh chopped herbs (mint, basil, perilla)

Directions:

1. Preheat the oven to 425F. Line a baking sheet with aluminum foil and lightly grease with olive oil.
2. In a large mixing bowl, toss the chopped romanesco, minced garlic, olive oil, and a little bit of salt together until well mixed.
3. Place the romanesco in a single layer on the baking sheet. Roast in the oven for 20 minutes, turning them over 10 minutes in. Sometimes I leave them in the oven a little longer because I like them a little more browned.
4. Serve the roasted garlic romanesco with fresh herbs warm with a sprinkle of crushed red peppers.

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