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Roasted Root Vegetables with Romesco Sauce

Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 30 minutes
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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.
  • Rosh Hashanah Magazine
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