Good Food Friday: Roasted Romaine

 I don't think there is a vegetable that tastes anything less than incredible drizzled with olive oil and roasted in the oven.  Some totally explainable choices are beets, broccoli and tomatoes.  But lettuce?  Won't it just taste like warm salad?  Honestly the idea never crossed my mind.  But there it was in this months Bon Apetite, roasted next to Caesar chicken breasts.  It was gorgeous and I immediately took mental stock of my fridge and vow to make this vegetable.

Here is my lovely romaine.  Washed, dried well and cut in half lengthwise.  I drizzled them with olive oil cracked pepper and a bit of shaved parm cheese.  

Before a 450* oven for a very short 5 minutes (watch it!) ...

And after.  This picture makes me smile!  The romaine became slightly brown and was curling at the tips. And so very soft.    It becomes totally different than its raw crisp former self.  

Veggies are the main show of this supper and my goodness, I had seconds of everything! The romaine was warm and juicy.  It was a totally new way to serve a rather plain and predictable veggie.  You can bet I'll be craving this again... very soon!