Ingredients:

  • 1 medium romanesco broccoli (about 1 pound / 450 grams)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt (5 grams)
  • ½ teaspoon freshly cracked black pepper (2 grams)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (30 ml)
  • Optional: Fresh parsley, chopped, for garnish (about 2 tablespoons)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the romanesco: remove the leaves and base; cut into florets. Rinse and thoroughly dry the florets.
  3. In a mixing bowl, combine florets with olive oil, minced garlic, sea salt, and pepper.
  4. Spread the mixture evenly on a baking sheet lined with parchment paper.
  5. Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking, until lightly browned and fork-tender.
  6. Remove from oven; drizzle with lemon juice and sprinkle with lemon zest.
  7. Serve warm, garnished with fresh parsley if desired.