Roasted Romanesco with Brown Butter and Flax

When I say “Roman”, you say “Esco.” Roman. Esco. Roman. Esco. But for real guys, my veggie love is forever better after having found Romanesco. Not only is it the coolest edible thing I’ve ever seen but it’s also delicious. Kind of a younger sibling to its well known siblings cauliflower and broccoli, except a much milder and nuttier flavor! I roasted mine and topped with a brown butter and flax seed meal!

Ingredients:
– 1 head of Romanesco, chopped into about 1 inch pieces
– about 1 tbs of olive oil
– salt and pepper to taste
– 2 tbs of butter
– 1 tsp of ground flax seed meal

Preheat your oven to 425. While it is preheating, take out your head of Romanesco and chop it into bite-size pieces about 1 inch wide or smaller if you prefer. Then placed on a cooking sheet lined with foil and coat with 1 tablespoon of olive oil making sure to cover each piece. Then add salt and pepper to taste. Place tray in the oven for 20 minutes. When the timer goes off flip your chopped Romanesco so you can make sure to brown both sides and cook for another 20 minutes.

While the Romanesco is back in the oven finishing cooking, turn a small skillet on low heat. Add butter and allow it to melt down slowly, mixing regularly. You will slowly start to notice the bottom of the skillet becoming brown. Continue to slowly stir until you see the butter completely browning. Add your flaxseed and stir until it becomes almost frothy. Then remove from heat and set aside.

Once your Romanesco is fully roasted, you can place them into a bowl or a plate. Then pour over your brown butter sauce and serve.

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