Garlic and Lemon Roasted Romanesco


  • 2 cups romanesco florets – approximately 1 head
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic – minced
  • 2 tsp lemon zest – plus a little more, to taste
  • Sea salt and ground black pepper – to taste


  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.
  • Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.
  • Bake for ~20 minutes, or until tender and browned.
  • Serve warm, topped with more lemon zest to taste.

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