MSG 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 turn deeply golden and caramelized in a hot oven. This dish leans entirely on whole, unprocessed ingredients ā fresh produce, real butter, raw hazelnuts, and a squeeze of lemon ā so there's no need to scrutinize labels for hidden additives or flavor enhancers. The magic happens in two stages: a high-heat roast that crisps the edges of each floret, followed by a quick brown butter finish with toasted hazelnuts and sliced garlic that fills the kitchen with an impossibly good nutty, savory aroma. Red pepper flakes add just enough warmth, while lemon juice and zest cut through the richness and keep everything bright. It's the kind of side dish that feels restaurant-worthy but comes together with straightforward technique and a single skillet. Scatter fresh parsley over the top before serving and watch it disappear fast.
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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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