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Roasted Root Vegetables with Romesco Sauce Recipe

Roasted Root Vegetables with Romesco Sauce Recipe

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Roasted Root Vegetables with Romesco Sauce

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Ingredients

Count

Nutrition

729

Calories

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Ingredients:

Serving

3/4 cup (3 oz/90 g) raw almonds
6 plum tomatoes
2 red bell peppers
1 yellow onion , cut into slices about 1/2 inch (12 mm) thick
3 garlic cloves
2 tbsp olive oil
kosher salt
2 tbsp sherry vinegar
2 tsp smoked paprika
1/4 tsp cayenne pepper
4 lb (2 kg) mixed root vegetables such as carrots , parsnips , beets , celery root, and sweet potatoes, peeled and cut into 1 1/2-inch (4-cm) pieces
2 tbsp olive oil

Directions:

1. To make the romesco, preheat the oven to 375°F (190°C). Spread the almonds on a large, heavy-duty baking sheet and toast in the oven, stirring once or twice, until fragrant and slightly darkened, about 10 minutes. Remove from the oven and immediately pour onto a plate to cool; the nuts can burn easily. Leave the oven on.
2. On the baking sheet, toss the tomatoes, bell peppers, onion slices, and garlic cloves with the 2 Tbsp olive oil and 1 tsp salt. Roast until all the vegetables are tender and slightly charred, 15-30 minutes. As each vegetable is done, transfer it to a bowl. The onions and garlic will cook first, followed by the peppers and then the tomatoes.
3. When all the romesco vegetables are done, transfer them to a blender or food processor. Add the vinegar, paprika, and cayenne and process to a smooth purée. Taste and adjust the seasoning. Set the romesco aside.
4. Clean off the baking sheet, then add the root vegetables and toss with the 2 Tbsp olive oil and 1 tsp salt. Spread the vegetables in a single layer and roast until tender and nicely caramelized, about 40 minutes. Arrange the roasted root vegetables on a platter and pour the romesco sauce over them. Serve right away.
From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman. Photography Alex Farnum. Recipes and text © Copyright 2012 Eli Sussman and Max Sussman; images and illustrations © Copyright 2012 Weldon Owen, Inc. Published by Olive Press.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	729.25 Kcal (3053 kJ)
Calories from fat	180.3 Kcal
		% Daily Value*
Total Fat	20.03g	31%
Sodium	312.38mg	13%
Potassium	394.64mg	8%
Total Carbs	121.32g	40%
Sugars	5.42g	22%
Dietary Fiber	33.23g	133%
Protein	22.63g	45%
Vitamin C	73.6mg	123%
Vitamin A	1.5mg	50%
Iron	25.6mg	142%
Calcium	37.2mg	4%

Amount Per 100 g
Calories	59.54 Kcal (249 kJ)
Calories from fat	14.72 Kcal
		% Daily Value*
Total Fat	1.64g	31%
Sodium	25.51mg	13%
Potassium	32.22mg	8%
Total Carbs	9.91g	40%
Sugars	0.44g	22%
Dietary Fiber	2.71g	133%
Protein	1.85g	45%
Vitamin C	6mg	123%
Vitamin A	0.1mg	50%
Iron	2.1mg	142%
Calcium	3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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