Roasted Romanesco with Lemon, Garlic, and Parmesan

Sarah Harper MS, RD, LDN

This roasted Romanesco with garlic, Parmesan, and chili flakes is a simple, plant-forward side dish that’s nutty, slightly spicy, and perfectly golden on the edges.

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Prep Time 15

Cook Time 25

Finishing 5

Total Time 45

Course Side Dish

Cuisine American

Servings servings

Calories 145 kcal

Equipment

Sheet Pan or cast iron skillet
sharp knife and cutting board
measuring spoons
cheese grater

Ingredients

400 g Romanesco 1 head
2 tbsp olive oil
2 cloves garlic
½ tsp kosher salt
1 tsp lemon zest
2 tbsp lemon juice
1 tsp red chili flakes optional
½ cup Parmesan Cheese
Ground Black Pepper and Salt to taste

Instructions

Preheat Oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Toss Romanesco

In a large bowl, toss Romanesco florets with olive oil, garlic, and salt until evenly coated.

Roast

Spread in a single layer on the baking sheet.
Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned on the edges.

Finish

Remove from oven and immediately top with lemon zest, lemon juice, Parmesan, chili flakes, and black pepper. Toss gently while warm so the cheese melts slightly.
Taste and adjust salt if needed. Serve warm.

Notes

Romanesco is a great source of fiber and vitamin C. According to USDA FoodData Central and independent nutrient analyses, 100 g of raw Romanesco provides about 5.5 g of dietary fiber (SNAP Calorie, n.d.).

Source: USDA FoodData Central / SNAP Calorie – Romanesco Broccoli Nutrition

Nutrition

Calories: 145kcalCarbohydrates: 7gProtein: 7gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 521mgPotassium: 313mgFiber: 3gSugar: 3gVitamin A: 249IUVitamin C: 139mgCalcium: 156mgIron: 4mg

Keyword 5-ingredient

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