Garlic & Lemon Roasted Romanesco

Garlic Lemon Roasted Romanesco


  • 2 cups Romanesco florets - approximately 1 head
  • 2 Tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • 2 teaspoons lemon zest - plus a little more, to taste
  • Sea salt and ground black pepper, to taste


  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Remove stem and leaves from Romanesco head. 
  4. Cut or break florets into 2-3" pieces.
  5. Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula or clean hands.
  6. Grate the lemon zest over the Romanesco florets and sprinkle with sea salt and pepper.
  7. Bake for about 20 minutes, or until tender and browned.
  8. Serve warm, topped with more lemon zest to taste.

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