Roasted Romanesco Broccoli/Cauliflower, Potatoes and Carrots
My twitter friends came to the rescue! Thanks dessertbycandy, misschiffonade, valgriswold, justjenndesigns, janeofmanytrades, michele_james, robinreads, bluechefk for the help!!
I love the wonderful design and color of the Romanesco. If you haven't picked one up, please do so.
Recipe:
Roasted Romanesco Broccoli/Cauliflower, Potatoes and Carrots
Preheat oven to 400 degrees. I used the "Convection Roast" setting on my oven...it is wonderful for roasted veggies. Cut veggies to size and toss with olive oil. Sprinkle with sea salt and pepper. Place potatoes & carrots on a sheet pan and roast for 7-10 minutes. Then add the Romanesco and cook until done (depending on your oven), turning the veggies once or twice. (I started the root vegetables earlier because they usually take longer to roast than the rest of the veggies, but it depends on your preference and size of your veggies.) Next time, I'd like to throw in a handful of pine nuts at the end too. Enjoy!
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5 comments:
Nice way to cook it. Simple and brings out the veggie's sweetness. Glad you love it!
i tried to grow that in my garden one year but it was a bad summer-too hot and dry. now that i know i should plant something like that for fall, winter or spring and not a tennessee summer, i need to try it again!
Roasted vegetables are so wonderful and these look great. I have never tried that awesome looking green cauliflower veggie. I will have to pick one up if I ever see it in my store!
This is one of my favorite veggies. I first became aware of it when we were living in Rome years ago. they call it broccoli romano. I've got a couple of recipes for it on my blog, including one with pasta.
your new camera rocks!
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