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Romensco, this stunning gorgeous chartreuse color vegetable is just one of many exquisite work of arts in the vast repertoire of magnificent Mother Nature. It’s a cool weather vegetable and in season beginning in the fall, can be grown through the winter and into early spring.
Romensco Story - Romensco originated in the Lazio region of Italy as early as the 15th century. Rome, from which the plant gets its name, is the capital of Lazio. Many botanists believe it was the result of selective breeding by Italian farmers in the 16th century.
Chartreuse Color Story - Chartreuse, appropriately named for its resemblance to the French herbal liqueur Chartreuse (aka an elixir from the French Alps) made by French monks since 1737 using a secret recipe of a blend of 130 different plants and herbs. The name comes from the Grande Chartreuse monastery, located near Grenoble, France. In addition, this gorgeous color represents enthusiasm, happiness, nature and growth.
Romensco is wonderful raw in salads, but also roasted with herbes de Provence, smoked sweet paprika, sea salt and olive oil with savory Romescosauce, which beautifully complements its nutty flavor and sweetness.
So, let’s get started with the recipe!
1. One head of medium size romanesco
2. Two tbsp, olive oil
3. One tsp. herbes de Provence
4. A pinch of sea salt
1. Preheat the oven to 425 degrees F
4. Generously brush both sides of each slice with olive oil, sprinkle of herbes de Provence and sea salt
5. Place sliced romanesco on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes.
6. Remove roasted romanesco from oven and place on cooling rack for a few minutes and enjoy with Romesco sauce or any other sauce to your linking!
Happy Roasting!
Chef Ellie Lavender
Vegan
Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Cuisine
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