Roasted Romanesco and Red Potatoes

Jane Doe


I received my CSA basket today with potatoes, romanesco cauliflower, onions and thyme. I'm sure this isn't new, it's just what I made for dinner! This is great cold too if I can manage to save any for the next day.


☆☆☆☆☆ 0 votes

10 Min
20 Min


Add to Grocery List

  • ·
    romanesco cauliflower
  • ·
    red irish potatoes
  • ·
    olive oil
  • ·
    fresh thyme
  • ·
    green onions
  • ·
    lemon juice
  • ·
    hard cheese like romano to garnish

How to Make Roasted Romanesco and Red Potatoes


  1. Dice potatoes and toss with olive oil, salt and pepper and fresh thyme. Transfer to baking dish and place in a 350° oven.
  2. Dice romanesco and slice onions and toss with olive oil, salt and pepper and a bit of lemon juice and fresh thyme.
  3. Stir potatoes. Once they have started to soften, add romanesco and put back in the oven.
  4. Stir occasionally. Remove when done to your preference. Mine take about 20 minutes because I cut everything pretty small.
  5. Plate with a sqeeze of lemon juice and a sprinkle of hard cheese. I used Romano.
  6. Here are the fresh veggies I started with.

Printable Recipe Card

About Roasted Romanesco and Red Potatoes

Course/Dish: Vegetables, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Wheat Free
Other Tags: For Kids, Healthy

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