Roasted Parsnips with Romesco Sauce
Ingredients
The parsnips and vegetables
-
3
extra large
parsnips
-
1
whole
red bell pepper
-
½
whole
onion
-
to taste
none
olive oil
-
to taste
none
salt
-
to taste
none
pepper
The Romesco sauce
-
2
cloves
garlic
-
¼
cup
olive oil
-
¼
cup
water
-
½
cup
toasted hazelnuts or almonds
-
1
tablespoon
tomato paste
-
1
teaspoon
cumin
-
1
teaspoon
smoked paprika
-
½–¾
teaspoon
salt
-
½
teaspoon
chili flakes
-
1
tablespoon
sherry wine vinegar
-
¼
cup
chopped fresh Italian parsley
Instructions
- Preheat the oven to 425°F.
- Cut the parsnips and bell pepper in half and place them on a parchment-lined sheet pan with onion wedges.
- Brush the vegetables with olive oil and season with salt and pepper.
- Roast the vegetables for 30-35 minutes until fork-tender and golden, rotating the pan at 20 minutes.
- In a food processor, combine the roasted bell pepper, onion, and remaining Romesco ingredients, and pulse until smooth.
- To serve, smear the Romesco sauce on a platter, arrange the roasted parsnips on top, and garnish with parsley and crushed hazelnuts.
Nutrition Facts (estimated)
Servings
4-6
Calories
222
Total fat
12g
Total carbohydrates
28.4g
Total protein
3.2g
Sodium
210mg
Cholesterol
0mg
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