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Roasted Romanesco


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


  • 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!