Mini Share: Sweet Peppers, Cherry Tomatoes, Kale, Romanesco, Summer Squash, Husk Cherries, Shallots & Corn.

Full Share: Sweet Peppers, Cherry Tomatoes, Kale, Romanesco, Summer Squash, Husk Cherries, Shallots, Corn, Snack Peppers & Eggplant.

Roasted Romanesco

1 head of romanesco

2 tablespoons olive oil

1/2 teaspoon seasoned garlic salt

1/4 teaspoon ground black pepper

1 teaspoon grated parmesan cheese

Preheat oven to 425°F. Thoroughly wash the head of romanesco, cut the florets from the stem, and break them into smaller pieces. In a large bowl, toss the romanesco pieces with all of the ingredients except for parmesan cheese, and place them in a single layer on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, or until slightly tender and you see golden brown edges. Sprinkle with parmesan cheese and serve.