This can both be a healthy snack, starter or side dish and this is used as a side dish to the Vegan Wellington Roast.
The romanesco has a nice quirky flavour, it tastes both like cauliflower and broccoli. AND it looks like a beautiful fractal! The Brussels sprouts many people have a difficulty with tastewise, myself included, but with this tasty glaze the taste is muted and tamed.
The sweetness from the maple and the sharp taste from the garlic is being connected by the flavour of the balsamico. The glaze itself could be used as a dressing, its just that good !
These beautiful shiny and roasted vegetables is gonna look good as a side dish on any table. Perfect for the colder days, Thanksgiving, Christmas etc etc.
- 1 head of romanesco
- 500g fresh Brussels sprouts
- 4 garlic cloves
- 1 tablespoon balsamico
- 2 tablespoons maple syrup
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
What you will need
- 1 strainer
- Cutting board and knife
- 1 grater
- 1 small bowl
- 1 wide ovenproof dish
- Preheat the oven to 200c (390 F).
- Wash all the vegetables well, the Brussels sprouts in the strainer.
- Peel off the first 2-3 leaves of the sprouts, or what looks dirty and bad. Then chop off the stem. Continue with all of them.
- Chop the romanesco into florets, bigger and smaller pieces is fine. Add with the sprouts to the ovenproof dish.
- Peel and grate the garlic. Put in a bowl with the balsamico, maple syrup, olive oil, salt and pepper. Mix well.
- Pour the mixture over the vegetables. Mix well so everything is covered.
- Bake in in the middle of the oven at 200c (390 F) on normal setting for about 40 minutes. Halfway through take the dish out flip everything, then put back into the oven to finish roasting.
- Take out of the oven when golden, sprinkle lightly with some salt and let cool down for a few minutes before serving.