Roasted Romanesco with Lemon, Bacon, and Hazelnuts
Serves 6
Elevate your roasted veggie game with beautiful, pale green romanesco. Romanesco is an edible flower similar to cauliflower, but with a nuttier flavor. Cauliflower makes a great substitute.
Ingredients
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 2 tablespoons mayonnaise
- 2 cloves garlic (minced)
- 2 pounds Romanesco (1 large ) (cut into florets)
- 1 lemon (thinly sliced)
- Kosher salt (to taste)
- Pepper (to taste)
- 4 slice bacon (cut crosswise into 1/3-inch lardons)
- 1/2 cup hazelnuts (toasted, skinned, and coarsely chopped)
- 1/2 bunch flat-leaf parsley (leaves picked and chopped)
- Flaky finishing salt
Directions
- Adjust oven rack to middle position and preheat to 400°F. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, mix olive oil, mayonnaise, and garlic. Add romanesco florets, lemon slices, salt, and pepper. Toss gently until everything is well coated.
- Spread on prepared baking sheet. Sprinkle with bacon.
- Roast 15 to 20 minutes or until florets are browned. They should be crispy on the outside and tender inside.
- Sprinkle with hazelnuts and parsley. Add a drizzle of olive oil and a light sprinkle of flaky sea salt, to taste. Serve warm.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 190
- Fat: 13.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 190.0 mg
- Carbohydrates: 13.0 g
- Fiber: 6.0 g
- Added Sugars: 0.0 g
- Sugar: 6.0 g
- Protein: 9.0 g