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…
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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
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
- 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.
Nutrition Information
- 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