If you're looking for an easy and tasty side dish, try this lemon roasted romanesco! It's a nice change from traditional cauliflower or broccoli.
Preheat the oven to 425 degrees F.
Remove the leaves from the romanesco. Rinse the head of romanesco and pat dry.
Use a sharp knife to remove the florets. You can leave them large or cut them smaller so that they cook quicker.
Place the florets on a rimmed baking sheet. Toss with the olive oil and minced garlic. Season with salt and pepper.
Use a zester to zest the lemon over the romanesco florets. Slice the lemon in half and squeeze the juice into a small cup - set aside.
Bake at 425 degrees F, for 25-30 minutes. After you remove the romanesco from the oven, toss with the lemon juice and season with more salt and pepper as needed.
This is best eaten fresh, but you can store leftovers in the refrigerator for up to three days.