Roasted Root Vegetables with Romesco Sauce

Author:
Publish date:
Social count:
57
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.

Rosh Hashanah Magazine

Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.