Roasted Romaine Lettuce
Roasting greens sounds kind of odd, at least until you try it. It seems like the lettuce would just shrivel up or turn soft. It’s hard to understand how the oven turns a simple salad staple into a roast-y, garlic-y delicious side dish that rivals any main course. But then again, if you’ve roasted other vegetables, you understand how something magical happens in the oven when you combine olive oil, vegetables, and some heat. The secret is to have a pan big enough that the lettuce halves have at least a little space around them. That bit of space will allow the vegetables to roast, rather than steam. (Steamed veggies can turn soft. Roasted veggies are crispy goodness!)
- 1 head of romaine lettuce for every two people
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 Tablespoon lemon juice
- salt and pepper to taste
- Preheat oven to 400 degrees. Using a sharp knife, cut the romaine heart in half.
- Add romaine to a large rimmed baking sheet.
- Drizzle with olive oil, making sure to brush some on the top and the leaves. Sprinkle garlic all over. Top with salt and pepper.
- Roast for about 5 minutes in the preheated oven, until the leaves are starting to get brown and crunchy.
- Remove from oven and mist or sprinkle with lemon juice.