Oven-Roasted Romanesco Broccoli
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…
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
- 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
- Preheat oven to 400°F. Line large rimmed baking sheet with heavy-duty aluminum foil.
- 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.
- Roast until slightly charred and cooked through, but still firm, about 25 minutes. Toss lightly, and serve.
- Serving Size 1 portion
- Calories 60
- Carbohydrate Content 3 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0.5 g
- Sodium Content 25 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g