Ready to ring in the new year? Why not celebrate the final day of 2015 with an elegant yet effortless app, like roasted romanesco with honey-Sriracha glaze? It’s incredible. I kid you not.
Admittedly, I’d never worked with the stunning chartreuse vegetable until I received one in a holiday mystery basket from Whole Foods Market Stevens Creek. And I didn’t immediately know what to do with it.
But inspiration struck soon after Christmas. What better way to prepare my romanesco than with bacon, honey and a hint of hot sauce?
This simple dish is right for so many reasons: It’s fast, flavorful and healthy. So if eating better is a goal for 2016, give the recipe a go!
Recipe adapted from Spicy Southern Kitchen.
- 3 strips bacon, cut into lardons
- 1 head romanesco, cut into small florets
- 2 tablespoons olive oil, divided
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon honey
- 2 teaspoons Sriracha sauce
- Preheat oven to 425 degrees.
- In a large pot, cook bacon on medium heat until it starts to crisp, about 5 minutes.
- Add romanesco and 1 tablespoon olive oil to pot. Season with salt and pepper, and toss gently to combine. Spread in a single layer on a baking sheet.
- Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 minutes or until romanesco is caramelized and fork tender.
- Place roasted romanesco and bacon in a large bowl. Add remaining tablespoon olive oil, honey and Sriracha sauce and toss to coat. Season with additional salt and pepper to taste.
