Cinnamon Free Roasted Romanesco with Brown Butter and Hazelnuts
Romanesco is one of those vegetables that looks almost too beautiful to eat, with its spiraling lime-green fractals that turn deeply golden and caramelized in a hot oven. The real magic here is the brown butter finish ā toasted hazelnuts, sliced garlic, and a pinch of red pepper flakes come together in the skillet to create a sauce that is nutty, rich, and just a little bit spicy. A hit of fresh lemon juice and zest at the end cuts right through the richness and keeps everything bright. For anyone navigating spice blends and seasoning mixes that often sneak in unexpected warming spices, this recipe is refreshingly straightforward ā every ingredient is exactly what it says it is. The whole dish comes together with pantry staples and one sheet pan, making it an easy weeknight side that still feels genuinely impressive. Scatter some fresh parsley over the top before serving and it looks like something you'd order at a nice restaurant.
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Learn more āIngredients
4 servings
- 1 large head romanesco (about 1.5 lb), cut into 1.5-inch florets
- 2 tbsp extra virgin olive oil
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- 3 tbsp unsalted butter
- Ā¼ cup raw hazelnuts, roughly chopped
- 2 cloves garlic, thinly sliced
- Ā¼ 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 425Ā°F (220Ā°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 22ā26 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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