Oven Roasted Romanesco Broccoli

Oven Roasted Romanesco Broccoli


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Italians reportedly first grew Romanesco broccoli in the 16th century. I had my first taste of this unique vegetable when I was in Rome a few years ago. Romanesco broccoli is delicious and has been described as a cross between broccoli and cauliflower.

  • 1 Large Head Romanesco Broccoli (Cut Into Small Florets)
  • 1 Large Leek (White Parts Only Sliced Into Thin Rounds)
  • 3 Tablespoons Olive Oil
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Coriander
  • 1/2 Teaspoon Smoked Paprika
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 400 degrees.
  2. Line large rimmed baking sheet with parchment paper or aluminum foil.
  3. In small-size bowl combine cumin, coriander, paprika, kosher salt, and pepper.
  4. Scatter florets and leeks in single layer on prepared pan. Drizzle with olive oil. Sprinkle spice mixture over vegetables.
  5. Place in oven 25 minutes until slightly charred and cooked through, but still firm.
  6. Remove from oven. Toss lightly and transfer to serving bowl.
  7. Serves 6
  8. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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