Oven-Roasted Romanesco Broccoli

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Oven-Roasted Romanesco Broccoli image

Did you know?

Romanesco broccoli was reportedly first grown by Italians in the 16th century. It has been described as a cross between broccoli and cauliflower.

From Heirloom Fruits & Vegetables

  • Serves 8 as a side dishServings

Ingredients

  • 1 large head Romanesco broccoli, cut into small florets
  • 1 large leek, white parts only, sliced into thin rounds
  • 3 Tbs. blood orange olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. smoked paprika
  • Sea salt & black pepper to taste

Preparation

  1. Preheat oven to 400°F. Line large rimmed baking sheet with heavy-duty aluminum foil.
  2. Scatter florets and leeks in single layer on sheet pan, and drizzle with olive oil. Combine cumin, coriander, and paprika, and sprinkle over florets. Add salt and pepper to taste.
  3. Roast until slightly charred and cooked through, but still firm, about 25 minutes. Toss lightly, and serve.

Nutrition Information

  • Serving Size: 1 portion
  • Calories: 60
  • Carbohydrate Content: 3 g
  • Fat Content: 5 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 25 mg
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.