Goodbye boots, static electricity, and frosty windshields (that last one was iffy)!
Hello ankles, self-tanner, and homemade margaritas on the patio!
While I’m hearing that parts of the country are still in the middle of winter storms, it’s safe to say that spring/summer has reached us mid-Atlantic residents.
This is a great dish for two reasons. First, it contains a variety of vegetables that you can switch up according to whatever you have on hand. Second, this romesco sauce is extremely versatile. It’s great on top of grilled chicken, fish, or pasta. Delicious as a condiment on a sandwich. Even better on grilled sourdough with a little shaved parmesan on top.
end of winter root vegetables with romesco sauce (from This is a Cookbook: Recipes for Real Life)
for the romesco sauce:
6 small plum tomatoes (I used tomatoes from last summer that I slow roasted with garlic)
3/4 cup raw almonds
3 cloves garlic
1 medium onion, sliced
2 red bell peppers, seeded and quartered
2 Tbsp olive oil
2 Tbsp sherry vinegar
2 tsp smoked paprika
1/4 tsp cayenne pepper
4 lbs mixed root vegetables, peeled and cut into 1-1/2 inch chunks (I used golden beets, carrots, parsnips, and sweet potatoes)
Preheat oven to 375 degrees.
Spread the almonds in a single layer on a large baking sheet. Place in oven and toast until slightly darkened and fragrant, about 10 minutes (give the pan a shake about halfway through, keeping eye to make sure they don’t burn). Remove from oven and transfer the almonds to a plate to cool.
On the same baking sheet, toss the tomatoes, garlic, peppers, and onions with 2 Tbsp olive oil and 1 tsp salt (You might find this easier to do in a large bowl prior and then transferring to the baking sheet). Place in oven and roast until tender and slightly charred. Onions and garlic will finish first so remove after about 15 minutes. Peppers and tomatoes will finish up last at about 30 minutes.
Remove vegetables from oven and transfer to a food processor or a powerful blender. Add almonds, sherry vinegar, cayenne, and smoked paprika. Process until smooth. Salt and pepper to taste.
In a large bowl, toss root vegetables with 2 Tbsp olive oil and 1 tsp salt. Spread in a single layer on the same baking sheet you’ve been using and roast in the oven until tender, about 40-45 minutes. Remove from oven and arrange vegetables on a platter. Top with romesco sauce or serve the sauce alongside the vegetables.