Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Prepare the vegetables by breaking 1 large Romanesco into florets, halving 250 grams of cherry tomatoes, slicing 1 medium red onion into thick wedges, and mincing 4 cloves of garlic.

3. 3

   In a large bowl, whisk together 60 ml of extra virgin olive oil, 1.5 teaspoons of chipotle powder, 1 teaspoon of dried oregano, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper to create the coating mixture.

4. 4

   Add the prepared Romanesco florets, cherry tomatoes, red onion wedges, and minced garlic to the bowl with the chipotle-oil mixture, tossing thoroughly to ensure all vegetables are evenly coated.

5. 5

   Spread the coated vegetables in a single layer onto a large baking sheet and roast for 25 minutes, or until the Romanesco is tender-crisp and lightly caramelized, flipping halfway through cooking.

6. 6

   While the vegetables roast, toast 30 grams of pine nuts in a dry pan over medium heat for 2-3 minutes until golden brown and fragrant, then finely chop 15 grams of fresh sage leaves and combine them with the lemon zest of 1 small lemon and the toasted pine nuts to create the gremolata.

7. 7

   Remove the roasted vegetables from the oven and transfer them to a serving dish, then sprinkle generously with the prepared sage-pine nut gremolata just before serving.