Roasted Romanesco with Paprika and Parmesan

I love putting paprika on roasted vegetables, so much so, I put it on almost every vegetable that goes in the oven! Romanesco, which to me is like a cross between broccoli and cauliflower, is no different. Some paprika and olive oil go a long way in this easy and healthy side dish.

• Romanesco

• Paprika

• Salt and Pepper

• Olive Oil

• Parmesan

1. Preheat oven to 425 degrees F.

2. Toss romanesco florets on a sheet pan generously with olive oil, salt, pepper, and ~1 teaspoon paprika (adjust more or less to your taste). Spread florets so no two are touching. If they touch they will steam instead of getting crispy!

3. Roast in the oven for 30 minutes. Let rest on the sheet pan for 5 minutes, then top with fresh grated parmesan. Enjoy!