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.
- Cook Time
- Prep Time
- Roasted Vegetables: 6+, Romesco Sauce: 1 cupServings
- 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
- 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)
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.
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.
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