Roasted Root Vegetables with Romesco Sauce Recipe | Epicurious

Name: Roasted Root Vegetables with Romesco Sauce Recipe | Epicurious
Ingredients: 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

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After we make a batch of this romesco sauce, we put it on things like eggs, grilled cheese, and turkey sandwiches. We find any excuse we can think of to dunk and cover stuff in the incredibly...

Keywords

sauce
condiment
dip
mediterranean
almond
bell pepper
plum tomato
root vegetable
side
dinner
vegetarian
dairy free
gluten free
easy
make ahead
weeknight meals
roast
blender
food processor
thanksgiving

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Ingredients

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