Best Roasted Romanesco And Red Potatoes Recipes

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ROASTED ROMAN-STYLE ROMANESCO



Roasted Roman-Style Romanesco image

Because of this vegetable's bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they're confused by it and don't know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you'll be enjoying one of the most delicious vegetables you'll ever have. Serve drizzled with more olive oil or garlic aioli.

Provided by Chef John

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 35m

Yield 8

Number Of Ingredients 9

2 drizzles olive oil, divided, or as needed
2 heads Romanesco, leaves and stems removed
3 oil-packed anchovy fillets
3 tablespoons olive oil
¼ teaspoon red pepper flakes
1 lemon, juiced
¼ cup plain dry bread crumbs
½ cup finely grated Parmigiano-Reggiano cheese, divided
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
  • Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
  • Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
  • Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
  • Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
  • Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 3.4 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 181.9 mg, Sugar 1.5 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

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

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

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

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