• 1 head of Romanesque cut into bite size pieces
  • olive oil
  • salt and pepper
  • 1 pinch garlic powder or two garlic cloves peeled
  • 1 pinch paprika


  • Preheat oven to 220 degrees C. Line a baking sheet with aluminum foil.
  • Spread Romanesque onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
  • Roast in the preheated oven until tender, 15 to 20 minutes.