Ingredients
6 tb canola oil blend
24 oz wheat beer
¼ c. mustard
½ c. butter
½ c. chopped, fresh parsley
salt & pepper, to taste
Directions
Cut the romanesco into florets, then clean and trim/cut the stem and leaves. Toss all romanesco in the oil blend and sprinkle with kosher salt and pepper. Spread onto a parchment lined sheet tray and roast at 425 F for 20-25 minutes until tender and beginning to caramelize.
While the romanesco is roasting in the oven, whisk the beer and the mustard together in a sauté pan. Bring to a simmer and reduce to 4 oz.- remove the reduction from heat and swirl in the butter along with a pinch of salt in pepper. Remove the romanesco from the oven and add to the sauté pan along with the parsley- toss to glaze.
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