Roasted Root Vegetables with Romesco Sauce

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Roasted Root Vegetables.jpg

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.

  • Duration
  • Cook Time
  • Prep 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.

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