Roasted romanesco and fennel

I tore this recipe out of Bon Appetit a few months ago because I was intrigued by the color and texture of romanesco. I had never had it before, and since then I've kept an eye out at my local grocery store and farmer's market. I found romanesco last week at the Berkeley Bowl, and put this recipe to the test. It came out really well, the fennel and romanesco got nicely browned and crispy. Romanesco looks like a cross between broccoli and cauliflower, and that's exactly how it tastes too. I'll definitely be buying it again when it pops up in the store.