• 1 head Romanesco, carefully broken into florets
• 1 1/2 Tbs olive oil
• 1/2 tsp coarse sea salt
• 1/2 tsp pepper
Instructions
Preheat oven to 375 degrees. Toss florets with olive oil so everything is coated evenly. Spread florets on a baking sheet and sprinkle with salt and pepper. Roast for approximately 45 minutes, stirring every 15 minutes, or until undersides of florets appear golden and caramelized.
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