Roasted Romanesco broccoli, also known as Fibonacci broccoli due to its mesmerizing fractal florets, boasts a mild, nutty flavor and a crisp texture when roasted. This simple recipe lets the natural beauty and deliciousness of Romanesco shine through.
With just a drizzle of olive oil, a sprinkle of salt and pepper, and a final flourish of Parmesan cheese, you'll have a stunning and flavorful side dish ready in no time!
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Why You'll Love This Recipe
Calling all math enthusiasts and veggie lovers! Romanesco broccoli, also known as Fibonacci broccoli, is a visually stunning vegetable with a fractal-like floret pattern that resembles a logarithmic spiral – a signature of the Fibonacci sequence.
Its florets spiral outwards in a beautiful fractal pattern, making it a captivating addition to your dinner plate.
- Easy and Quick: This recipe requires minimal prep and cooking time, making it perfect for busy weeknights.
- Visually Stunning: The unique Fibonacci fractal pattern of Romanesco adds a wow factor to your plate.
- Perfect for Math Lovers: Show off your love for Fibonacci with this fun and delicious vegetable.
Ingredients You'll Need
You'll need Romanesco broccoli, extra virgin olive oil, salt, freshly cracked black pepper, and grated Parmesan cheese (optional). Cut it in half, and then carefully pull the fractal components away from the core stem.
- Head of Romanesco Broccoli (also known as Fibonacci Broccoli).
- Extra Virgin Olive Oil
- Salt
- Pepper
- Parmesan cheese shavings
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Roasted Romanesco
This recipe offers a fuss-free way to prepare Romanesco, allowing the vegetable's unique appearance and flavor to shine. Feel free to experiment with different herbs or spices for a personalized touch.
Roasted Romanesco is a fantastic low-carb and gluten-free side dish option.
Prep the Romanesco
- Preheat your oven to 425°F.
- Trim the stem end of the Romanesco and cut it into florets similar in size.
Spread Evenly On a Baking Sheet
- Spread the Romanesco florets evenly over the rimmed baking sheet for even roasting.
Season and Toss with Olive Oil
- Drizzle the Romanesco florets with olive oil, salt, and fresh cracked black pepper. Toss lightly to ensure even coating, again distributing the Romanesco florets evenly on the baking sheet.
Roast to Perfection
- Roast for 20-25 minutes, or until tender and golden brown, flipping the florets halfway through cooking.
- For an extra layer of flavor, sprinkle the roasted Romanesco with grated Parmesan cheese right before serving.
Serving Suggestions
Serve Roasted Romanesco alongside roasted chicken, grilled fish, or a vegetarian main course. Toss the roasted Romanesco with cooked pasta and a light sauce for a quick and satisfying meal. For a gourmet touch, drizzle the roasted Romanesco with a drizzle of Pomegranate molasses or balsamic glaze reduction.
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- Slow Cooker Rainbow Carrot Tzimmes
- Beef Cholent with Barley
- Dutch Oven Roasted Chicken
- Pistachio Crusted Salmon
- Easy Pesto Orzo
Substitutions and Variations
Here are a few delicious variations or substitutions when making this roasted Romanesco recipe.
- Add a pinch of red pepper flakes or your favorite herbs like rosemary or thyme to the olive oil for a kick of flavor.
- For a garlicky twist, toss the Romanesco florets with minced garlic before roasting.
- Substitute another type of cheese for the Parmesan, such as shredded Gruyere or Romano cheese.
Tips for Success
Here are a few tips for making this roasted Romanesco recipe:
- Cut the Romanesco florets into similar sizes to ensure even cooking throughout.
- Spread the Romanesco florets in a single layer on the baking sheet to promote even browning and crispness.
- Keep an eye on the Romanesco during roasting and remove it from the oven once golden brown to prevent burning or over cooking.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage Options
- Leftover Roasted Romanesco can be stored in an airtight container in the refrigerator for up to 3 days.
- While technically safe to freeze, roasted Romanesco's texture might be slightly compromised upon reheating.
Frequently Asked Questions
The Romanesco is done roasting when the florets are tender-crisp and slightly golden brown on the edges. You can test for doneness by piercing a floret with a fork - it should go in and out easily with minimal resistance.
Romanesco may not be available at all grocery stores, but it's becoming increasingly common. Look for it in the produce section near broccoli and cauliflower. You may also find it at farmers markets or specialty grocery stores.
Romanesco pairs well with a variety of spices and herbs.
More Delish Ideas
Roasted Romanesco with Parmesan and Black Pepper
Ingredients
- 1 head Romanesco florets removed from stem
- 2 tablespoon Olive oil
- Salt to taste
- Black pepper fresh cracked
- 3 tablespoon Parmesan cheese shaved (optional)
Instructions
- Preheat your oven to 425°F.
- Trim the stem end of the Romanesco and cut it into florets similar in size.
- Spread the Romanesco florets evenly over the rimmed baking sheet for even roasting.1 head Romanesco
- Drizzle the Romanesco florets with olive oil, salt, and fresh cracked black pepper. Toss lightly to ensure even coating, again distributing the Romanesco florets evenly on the baking sheet.Salt, 2 tablespoon Olive oil, Black pepper
- Roast for 20-25 minutes, or until tender and golden brown, flipping the florets halfway through cooking.
- For an extra layer of flavor, sprinkle the roasted Romanesco with grated Parmesan cheese right before serving.3 tablespoon Parmesan cheese
Notes
- Cut the Romanesco florets into similar sizes to ensure even cooking throughout.
- Spread the Romanesco florets in a single layer on the baking sheet to promote even browning and crispness.
- Keep an eye on the Romanesco during roasting and remove it from the oven once golden brown to prevent burning or over cooking.
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