Roasted Root Vegetables With Romesco Sauce Recipe

Name: Roasted Root Vegetables With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (3 oz/90 g) raw almonds; 6 plum tomatoes; 2 red bell peppers; 1 yellow onion, cut into slices about 1/2 inch (12 mm) thick; 3 garlic cloves; 2 Tbsp olive oil; Kosher salt; 2 Tbsp sherry vinegar; 2 tsp smoked paprika; 1/4 tsp cayenne pepper; 4 lb (2 kg) mixed root vegetables such as carrots, parsnips, beets, celery root, and sweet potatoes, peeled and cut into 1 1/2-inch (4-cm) pieces; 2 Tbsp olive oil

Servings: persons

3/4 cup (3 oz/90 g) raw almonds
6 plum tomatoes
2 red bell peppers
1 yellow onion, cut into slices about 1/2 inch (12 mm) thick
3 garlic cloves
2 Tbsp olive oil
Kosher salt
2 Tbsp sherry vinegar
2 tsp smoked paprika
1/4 tsp cayenne pepper
4 lb (2 kg) mixed root vegetables such as carrots, parsnips, beets, celery root, and sweet potatoes, peeled and cut into 1 1/2-inch (4-cm) pieces
2 Tbsp olive oil

1
1. To make the romesco, preheat the oven to 375u00b0F (190u00b0C). Spread the almonds on a large, heavy-duty baking sheet and toast in the oven, stirring once or twice, until fragrant and slightly darkened, about 10 minutes. Remove from the oven and immediately pour onto a plate to cool; the nuts can burn easily. Leave the oven on.
2
2. On the baking sheet, toss the tomatoes, bell peppers, onion slices, and garlic cloves with the 2 Tbsp olive oil and 1 tsp salt. Roast until all the vegetables are tender and slightly charred, 15-30 minutes. As each vegetable is done, transfer it to a bowl. The onions and garlic will cook first, followed by the peppers and then the tomatoes.
3
3. When all the romesco vegetables are done, transfer them to a blender or food processor. Add the vinegar, paprika, and cayenne and process to a smooth puree. Taste and adjust the seasoning. Set the romesco aside.
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4. Clean off the baking sheet, then add the root vegetables and toss with the 2 Tbsp olive oil and 1 tsp salt. Spread the vegetables in a single layer and roast until tender and nicely caramelized, about 40 minutes. Arrange the roasted root vegetables on a platter and pour the romesco sauce over them. Serve right away.

851

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup (3 oz/90 g) raw almonds, 6 plum tomatoes, 2 red bell peppers, 1 yellow onion, cut into slices about 1/2 inch (12 mm) thick, and more.

Yes, Roasted Root Vegetables With Romesco Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Root Vegetables With Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions