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This roasted romanesco with tarragon, olive and lemon is a healthy side dish to any meal. It is nutty and sweet, similar to cauliflower.
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Roasted Romanesco Tarragon and Olives

This roasted romanesco with tarragon, olive and lemon is a healthy side dish to any meal.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 servings
Calories 105kcal
Author Dora Stone

Ingredients

  • 2 heads Romanesco cauliflower cut into florets
  • 1 tbsp. Olive oil
  • 1 ½ tbsp. Olives green, manzanilla, sliced
  • 1 tbsp. Tarragon fresh, roughly chopped
  • 2 tsp. Lemon juice fresh
  • ¼ tsp. Lemon zest

Instructions

  • Preheat oven to 375F.
  • In a large bowl combine romanesco, olive oil, salt, and pepper and toss to coat.
  • Place romanesco on a sheet pan lined with parchment paper and cover with foil. Roast for 30 min.
  • Uncover and raise oven temperature to 400F. Roast for 15 more minutes.
  • Remove romanesco from oven and combine with fresh tarragon, lemon juice, lemon zest, and olives. Adjust seasoning and serve.

Notes

This recipe will also work with cauliflower.

Nutrition

Calories: 105kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 177mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 3mg