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Mustard-Glazed Roasted Broccoli Romanesco

Servings: 4

The nutty notes of this otherwise mild vegetable are accentuated by the spicy flavors in the mustard glaze.


  • 1 Tbs. plus 1 tsp. English mustard
  • 1 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 1 lb. head romanesco
  • 1/4 tsp. chopped fresh thyme
  • Extra-virgin olive oil
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 560
  • Carbohydrates (g): 7
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 3


  • Position a rack in the center of the oven and heat to 350°F.
  • In a small bowl, combine the mustard, olive oil, 1/4 tsp. salt, and 1/8 tsp. pepper.
  • Trim the bottom of the romanesco so that it sits flat, and remove the tough center core from the stem, leaving the head intact. Place in an 8×8-inch baking dish.
  • Brush the mustard mixture over the surface of the romanesco, and sprinkle with the thyme. Add 1 cup of water to the bottom of the baking dish, and bake until tender and the tips are deeply browned, about 1 hour, loosely tenting with aluminum foil about halfway through roasting. Quarter the romanesco, drizzle with extra-virgin olive oil, and serve with sea salt to taste.


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Reviews (1 review)

  • Debo1951 | 03/25/2018

    Pure genius! In recent years, I've tried many improvisations with romanesco and had little success. This recipe works magic on it with almost no effort (and almost no ingredients!). I didn't think 1/4 teaspoon of thyme would be enough, but it was.

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