Roasted Romanesco

Roasted Romanesco
Serves 4-6

5 cups (about 2 large heads) romanesco, cut into bite-sized florets
3 tablespoons olive oil
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon black pepper, or to taste

Preheat oven to 350 degrees. Line a sheet pan with foil or parchment paper.
Toss romanesco with olive oil, salt and pepper and place on sheet pan.
Cook until vegetables are tender and nicely browned, about 20-35 minutes, stirring occasionally.

Note: An equal amount of cauliflower can be substituted, but it lacks the “fun factor” unique appearance and color of romanesco!