Roasted Romanesco with Brown Butter and Hazelnuts
Total time40 min
Prep time10 min
Cook time30 min
4.9(22)
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Learn more →Ingredients
4 servings
- 1 large head romanesco (about 1.5 lb), cut into 1.5-inch florets
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp unsalted butter
- ¼ cup raw hazelnuts, roughly chopped
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the romanesco florets in a single layer on a large sheet pan. Drizzle with the olive oil, sprinkle with the salt and black pepper, and toss to coat evenly, then spread back into a single layer.
- 2
Roast for 22–26 minutes, flipping once halfway through, until the florets are deeply golden at the edges and a knife tip slides through the thickest part with no resistance.
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