Roasted Romanesco And Red Potatoes Recipes

ROASTED ROMANESCO

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
• Roast in the preheated oven until tender, 15 to 20 minutes.

ROASTED ROMAN-STYLE ROMANESCO

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
• Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
• Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
• Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
• Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
• Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

ROASTED ROMANESCO CAULIFLOWER WITH OLIVES AND LEMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim cauliflower and cut into 2-inch florets and place in a large, shallow roasting pan. Add olives, olive oil, lemon zest, salt, and pepper; toss until well mixed, then spread in a single layer.
• Bake in the center of the preheated oven until cauliflower is browned and tender when pierced with a fork, about 15 minutes. Transfer to a warmed serving dish and serve immediately.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

ROASTED BABY POTATOES WITH ROMESCO SAUCE

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, 7 to 8 minutes. Remove from oven, and let cool 15 minutes.
• Meanwhile, roast red peppers over a gas burner until blistered and charred, turning as each section blackens. (Alternatively, roast peppers on a baking sheet under the broiler.) Transfer to a large bowl, and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off blackened skins; remove and discard stems and seeds.
• Raise oven to 375 degrees. In a food processor, combine almonds, garlic, roasted red peppers, 3/4 teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With machine running, add 1 tablespoon oil in a slow, steady stream until sauce is smooth. Transfer sauce to a small bowl, and set aside.
• Place potatoes on a rimmed baking sheet, and toss with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Roast in oven until skins are slightly crisp and potatoes are tender, shaking pan once to turn potatoes, 20 to 30 minutes. Serve hot with sauce on the side.