Roasted Romanesco with Preserved Lemon and Hazelnuts

Of all the cruciferous vegetables, Romanesco is by far the most beautiful and picturesque, chartreuse in color and spiny in texture. It tastes wonderful too, distinctly different from it’s white and dark green counter parts ( little more nutty in flavor).First documented in 16th century Italy, it is distinctly seasonal, a perfect addition to the Thanksgiving and holiday table.