Name: Roasted Root Vegetables with Romesco Sauce
Prep time: 15 min
Cook time: 125 min
Total time: 150 min
Ingredients: 3 large carrots (peeled and cut into 2-inch pieces); 3 large parsnips (peeled and cut into 2-inch pieces); 6 medium Yukon Goldnpotatoes (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 with Romesco Sauce

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.

Roasted Root Vegetables with Romesco Sauce

Prep Time 15

Cook Time 2 5

Total Time 2 30

Print Recipe Pin Recipe

Servings

Ingredients

3 large carrots peeled and cut into 2-inch pieces
3 large parsnips peeled and cut into 2-inch pieces
6 medium Yukon Goldnpotatoes 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

Instructions

Roasted Root Vegetables:
Preheat oven to 400°F.
Toss the vegetables with a generous amount of olive oil and sprinkle with salt and pepper.
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.
Roast the vegetables until tender and caramelized.
Arrange the vegetables on a serving platter and dollop with romesco sauce.
Romesco Sauce:
Preheat oven to 375°F.
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).
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.
Peel the cooled red peppers, onion, and garlic. Seed the cooled ancho chili.
Toast the almonds and bread in a dry pan until fragrant and slightly browned (about 3 minutes).
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.
Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.