Gluten 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 florets that roast up into something deeply golden and caramelized at the edges. A hot oven does the heavy lifting here, coaxing out a nutty, slightly sweet flavor that pairs perfectly with the rich brown butter sauce built in a skillet while the florets finish roasting. Toasted hazelnuts add crunch and warmth, while thin-sliced garlic and a pinch of red pepper flakes bring just enough savory heat to keep things interesting. A squeeze of fresh lemon juice and a little zest cut right through the richness, brightening the whole dish at the last second. Every ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-checking required ā just straightforward, whole-food cooking. It comes together in one sheet pan and one skillet, which means less cleanup and more time to enjoy what is honestly a stunning plate of food. Serve it immediately so the butter stays glossy and the hazelnuts hold their crunch.
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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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