Description
Add greens to your meal with roasted broccoli & romanesco with meyer lemon. Simple prep for a delicious weeknight side. Vegan, Gluten-Free, Dairy-Free.
Ingredients
Scale
- 3 bunches purple sprouting broccoli (can use broccolini)
- 1 romanesco crown
- 2 tablespoons olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 meyer lemon, zest and juice
Instructions
- Preheat Oven. Preheat oven to 400°F.
- Wash, Trim, Cut. Wash and trim the Broccoli, but leave whole. Romanesco should be prepped the same way as cauliflower by removing the stalk, and then breaking the florets into bite-sized pieces.
- Season. In a lightly oiled sheet pan, add olive oil, salt, pepper, lemon zest and half the juice. Mix until vegetables are evenly coated.
- Bake. Bake on the top rack of oven for 20 minutes.
- Finish with Lemon. Drizzle remaining lemon juice over vegetables. Serve hot and enjoy!
Notes
Play around with the seasoning and make it your own. Let me know what you create in the comments.
Keywords: Roasted vegetables, sides, vegan, broccoli, romanesco
