Best 4 Roasted Romanesco And Red Potatoes Recipes
Indulge in a symphony of flavors with our roasted Romanesco and red potatoes - a vibrant and delectable dish that will tantalize your taste buds. Romanesco, a unique vegetable with its striking fractal patterns, brings a nutty and earthy flavor to the table, while the medley of red potatoes adds a touch of sweetness and a satisfying bite. Roasted to perfection, these vegetables develop a caramelized exterior and a tender, flavorful interior that will leave you craving more. This recipe offers a delightful balance of textures and colors, making it a feast for both the eyes and the palate. Additionally, the article features a collection of equally enticing recipes that cater to various dietary preferences and cooking styles. Embark on a culinary journey with us as we explore the diverse world of roasted vegetables, including a tantalizing roasted carrot and parsnip dish, a medley of roasted sweet potatoes and Brussels sprouts, and a vibrant roasted root vegetable platter. Each recipe offers a unique blend of flavors and textures, ensuring a satisfying and memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED ROMANESCO
This crazy looking vegetable is better than broccoli!
Provided by MK!
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 8.3 g, Fat 3.6 g, Fiber 3.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 82.3 mg, Sugar 3.5 g
ROASTED RED POTATOES
Steps:
- Preheat the oven to 425 degrees F.
- Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
- Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.
ROASTED ROMANESCO AND RED POTATOES
I received my CSA basket today with potatoes, romanesco cauliflower, onions and thyme. I'm sure this isn't new, it's just what I made for dinner! This is great cold too if I can manage to save any for the next day.
Provided by Jane Doe
Categories Potato Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. Dice potatoes and toss with olive oil, salt and pepper and fresh thyme. Transfer to baking dish and place in a 350° oven.
- 2. Dice romanesco and slice onions and toss with olive oil, salt and pepper and a bit of lemon juice and fresh thyme.
- 3. Stir potatoes. Once they have started to soften, add romanesco and put back in the oven.
- 4. Stir occasionally. Remove when done to your preference. Mine take about 20 minutes because I cut everything pretty small.
- 5. Plate with a sqeeze of lemon juice and a sprinkle of hard cheese. I used Romano.
- 6. Here are the fresh veggies I started with.
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Choose the right vegetables: Select firm, brightly colored Romanesco broccoli and red potatoes of uniform size for even cooking.
- Cut the vegetables into uniform pieces: This ensures they cook evenly. Cut Romanesco into 1-inch florets and red potatoes into quarters.
- Toss the vegetables with oil, salt, and pepper: This helps them roast evenly and develop a flavorful crust.
- Spread the vegetables in a single layer on a baking sheet: Crowding the vegetables will prevent them from roasting properly.
- Roast the vegetables at high temperature: This helps them caramelize and develop a crispy exterior.
- Stir the vegetables occasionally: This prevents them from sticking to the pan and ensures even cooking.
- Roast the vegetables until they are tender and slightly browned: The Romanesco should be bright green and the potatoes should be fork-tender.
- Serve the roasted vegetables immediately: They are best enjoyed hot and crispy.
Conclusion:
Roasted Romanesco and red potatoes are a delicious and versatile side dish that can be enjoyed with a variety of main courses. They are easy to make and can be roasted in just 30 minutes. With their vibrant colors and slightly sweet flavor, these roasted vegetables are sure to be a hit at your next meal.
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