Roasted Root Vegetables with Romesco Sauce

Author:: Chef Laura Frankel
Publish date:: Oct 6, 2016

Delicious and earthy veggies with smoky sauce make a perfect fall platter for a light supper or hors d’oeuvre. You can freeze any remaining sauce for 1 month.

150minDuration
125minCook Time
15minPrep Time
Roasted Vegetables: 6+, Romesco Sauce: 1 cupServings

Ingredients

Root Vegetables

3 large carrots, peeled and cut into 2-inch pieces
3 large parsnips, peeled and cut into 2-inch pieces
6 medium Yukon Gold potatoes, cut into thick wedges
1 large sweet potato, cut into thick wedges
2 large red beets, peeled and cut into wedges
1 medium celery root, cut into 2-inch pieces

Romesco Sauce

2 red peppers
1 onion, peeled and cut in half
1 head of garlic, halved to expose the cloves
½ cup extra-virgin olive oil, divided
1 ancho chili
½ cup blanched almonds
½ cup breadcrumbs (leftover challah works well)
3 tablespoons tomato paste
3 tablespoons red wine vinegar
2 teaspoons pimento (smoked paprika)

Preparation

Roasted Root Vegetables:

1. Preheat oven to 400°F.

2. Toss the vegetables with a generous amount of olive oil and sprinkle with salt and pepper.

3. Place the vegetables on two foil-lined baking pans. Try to keep the dense sweet potatoes with the long-cooking celery root so they cook at the same rate.

4. Roast the vegetables until tender and caramelized.

5. Arrange the vegetables on a serving platter and dollop with romesco sauce.

Romesco Sauce:

1. Preheat oven to 375°F.

2. Place the peppers, onion, and garlic in an oven-proof casserole dish. Toss with 2 tablespoons extra-virgin olive oil. Roast the vegetables, occasionally turning, until golden brown and soft (about 1 hour).

3. Remove from the oven and set aside. Heat a tablespoon of extra-virgin olive oil in a small saucepan over medium-high heat. Fry the ancho chili until it is slightly darkened in color and puffs up (about 1 minute). Remove the chili and place it in a bowl of water to soak.

4. Peel the cooled red peppers, onion, and garlic. Seed the cooled ancho chili.

5. Toast the almonds and bread in a dry pan until fragrant and slightly browned (about 3 minutes).

6. Place all of the ingredients in a blender and process until mixture resembles a coarse paste. You may need to add up to 3 tablespoons of extra-virgin olive oil. Add salt and pepper to taste. The sauce can be stored, covered, in the refrigerator for up to 5 days.

Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.