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: 1 ancho chile, cored and seeded; 3 red peppers, seeded and cut in half lengthwise, or 1 (24-ounce) jar roasted red peppers; 1/3 cup hazelnuts, skinned and toasted; 1 (14-ounce) can fire-roasted tomatoes, such as Muir Glen; 3 cloves garlic, peeled; 2 tablespoons flat-leaf parsley; 2 tablespoons red wine vinegar; 1 teaspoon smoked paprika; 1/4 cup plus 2 tablespoons extra virgin olive oil; 3 pounds assorted root vegetables (such as carrots, parsnips, purple and white potatoes and sweet potatoes), peeled and cut into 2-inch cubes; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 ancho chile, cored and seeded
3 red peppers, seeded and cut in half lengthwise, or 1 (24-ounce) jar roasted red peppers
1/3 cup hazelnuts, skinned and toasted
1 (14-ounce) can fire-roasted tomatoes, such as Muir Glen
3 cloves garlic, peeled
2 tablespoons flat-leaf parsley
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
1/4 cup plus 2 tablespoons extra virgin olive oil
3 pounds assorted root vegetables (such as carrots, parsnips, purple and white potatoes and sweet potatoes), peeled and cut into 2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
Preheat the oven to 450F.
2
Place the ancho chile in a bowl and cover it with boiling water.
3
Allow it to sit for 30 minutes, then drain.
4
Place the red peppers on a foil-lined baking sheet and set in the oven for 40 minutes or until the skins have begun to char and are wrinkled.
5
Then remove the peppers from the oven and immediately put them in a brown paper bag to steam.
6
Make sure the top of the bag is tightly rolled down to create a seal.
7
After about 15 minutes, the peppers should be cool enough to handle and you will be able to easily remove the skins.
8
Reduce the oven temperature to 400F.
9
Meanwhile, put the hazelnuts in the blender and pulse them until theyre coarsely ground.
10
When your peppers are ready, add them to the blender with the reserved chile, tomatoes, garlic, parsley, vinegar, paprika and 1/4 cup of the oil.
11
Puree until smooth.
12
Put the cubed vegetables on a baking sheet and toss with the remaining 2 tablespoons olive oil and the salt and pepper.
13
Roast for 40 minutes or until tender and golden, turning the vegetables several times with a spatula while roasting.
14
Transfer the roasted vegetables to a bowl and toss with romesco sauce.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 ancho chile, cored and seeded, 3 red peppers, seeded and cut in half lengthwise, or 1 (24-ounce) jar roasted red peppers, 1/3 cup hazelnuts, skinned and toasted, 1 (14-ounce) can fire-roasted tomatoes, such as Muir Glen, 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.

Roasted Root Vegetables With Romesco Sauce

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