Roasted Romaine Lettuce
"Tastes like a steak... if a steak were a salad". This is how our roasted romaine lettuce recipe has been described.
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Putting Lettuce in the Oven?
Roasting greens sounds kind of insane. It sounds insane, that is, before you try it.
It seems like the lettuce would just shrivel up or turn to mush. 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.
This Roasted Romaine recipe!
My Sister-in-law introduced me to Roasted Romaine Lettuce. This is her recipe.
I have always loved her, but now I can understand even more why my dear brother married her.
This recipe is so good that I crave it on cold days... and sort of cool days ... and on most days that fall in autumn, winter, or spring. And honestly, I love it in summer if we are having anything grilled.
This dish is amazing eaten just as it is written. If you are feeling fancy, try drizzling with our super easy balsamic vinegar reduction and a sprinkle of Parmesan and see if your taste buds don't explode.
Give it a try and let us know what you think! Just 10 minutes and 5 ingredients.
The Pan Matters
If you've ever tried roasting greens (or other veggies) and been disappointed with the results, have no fear. You may just need a different type of roasting pan. The kind of baking sheet that you select can take your vegetables from kind-of-good to out of this world!
Your pan must be big enough that the veggies 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 mushy. Roasted veggies are crispy goodness!)
So, think big. A large rimmed baking sheet is perfect for roasting vegetables.
We absolutely love this baking sheet. It's super study so it won't warp, and it's big enough that I can roast several heads of romaine at once.
If you really love bronzed veggies, consider a dark colored pan. The dark color helps food get lots of toasty brown bits without being mushy. We love this pan.
How healthy are Leafy Greens?
If you follow this blog or other Mediterranean Diet blogs, you probably understand our love of leafy green vegetables.
First, greens are super low in calories and high in fiber.
Second, greens of all variety (including romaine) are chock full of vitamins like C, A, K, and B, as well as potassium, calcium, and folate.
Healthline calls romaine a "dieter's dream" because of the low calories and high nutrition.
With all the important vitamins and minerals in those leaves, we call it a dream for anyone who wants to live a healthy lifestyle! And a pleasure to eat alongside all kinds of main dishes!
How We Can Help:
If you love tasty, fresh, healthy recipes, we invite you to try out our Mediterranean Meal Plans.
Created by our Dietitian Nutritionist Jamie with you and your family in mind, our plans incorporating Mediterranean Diet Principles throughout each week. You get a well-balanced diet, with way less stress. Each meal plans comes complete with an organized grocery list to save you time.
Do you or a family member have specific dietary restrictions?
We offer a variety of options, including dairy-free and gluten-free.
Roasted Romaine Lettuce
Dinner, Main Course
"Tastes like steak... if steak were a salad"
Roasting greens sounds kind of insane. It sounds insane before you try it. It seems like the lettuce would just shrivel up or turn to mush. 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.
Just five ingredients, ten minutes, and a meal worth bragging about.
- 1 head of romaine lettuce
- 1 TBSP olive oil
- 2 cloves minced garlic (or fresh garlic, minced very thin)
- 1 TBSP 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 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.
- You can eat as it (delicious!) or take it up a notch by drizzling with balsamic dressing, caesar dressing, or steak sauce.