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Roasted Romanesco Broccoli with Lemon and Thyme


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  • Author: Stephanie Kirkos
  • Yield: 4-6 servings 1x

Description

Somewhere between cauliflower and broccoli is romanesco. Bright-tasting lemon, thyme and garlic add another layer to balance the nutty flavor of the side.


Ingredients

Scale
  • 1 head romanesco
  • 1½ tbsp extra virgin olive oil
  • Juice from 1 lemon, divided, plus zest from ½ lemon
  • 2 cloves garlic, crushed
  • ½ tsp fresh thyme, minced
  • 1 medium shallot, thinly sliced
  • 3 sprigs fresh thyme
  • salt and pepper, to taste
  • ? tsp crushed red pepper flakes (optional)
  • ? cup Parmesan (optional, non-vegan)

Instructions

  1. Pre-heat oven to 375 degrees F. Remove the romanesco stem and leaves, then lay flat on a rimmed baking sheet. Tuck shallot slices and springs of thyme underneath the romanesco.
  2. Drizzle or brush olive oil over the head of romanesco, then rub the crushed garlic and lemon zest over it with your fingers. Squeeze juice from half of a lemon over top, then season generously with salt and pepper. If a little heat is desired, add ? to ¼ teaspoon of crushed red pepper flakes.
  3. Bake in the center of the oven for 40-50 minutes, until golden brown and softened (you can cook longer if you want the romanesco more tender, testing by pricking the romanesco with a fork).
  4. Remove from oven and squeeze juice from remaining lemon half over the romanesco. If desired, sprinkle freshly grated Parmesan on top.
  5. To serve, slice romanesco like a cake into generous wedges. Garnish with additional cheese, if desired. Option to pair with aioli, marinara sauce, or your favorite dipping sauce.
  • Category: Side, Vegetable
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