Roasted Parsnips with Romesco Sauce
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 3 extra large parsnips – cut in half lengthwise, unpeeled
- 1 red bell pepper, cut in half
- ½ an onion, cut into ¾ inch thick wedges
- olive oil for brushing
- salt and pepper
- 2 garlic cloves ( or sub 1 teaspoon roasted garlic powder )
- ¼ cup olive oil
- ¼ cup water
- ½ cup toasted hazelnuts or almonds ( more for garnish)
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- ½-¾ teaspoon salt
- 1 tablespoon sherry wine vinegar ( or red wine vinegar)
- ¼ cup chopped fresh Italian parsley ( more for garnish)
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Preparation
Step 1
Preheat oven to 425F
Step 2
Cut parsnips and bell pepper ( remove seeds) in half ( see photos) and place on a parchment lined sheet pan. Add onion wedges. Drizzle lightly or brush with olive oil, getting the undersides of the parsnips as well. Sprinkle with salt and pepper and roast until fork tender, 30-35 minutes. Check at 20 minutes, rotate pan, continue cooking until very tender and deeply golden. No pale parsnips please!
Step 3
Place bell pepper and onion in a food processor. Add remaining romesco ingredients and pulse until combined into a paste.
Step 4
To serve on a platter, spoon the romesco sauce onto a platter, and using the back of the spoon to smear it as creatively as you like. Arrange the parsnips overtop. Sprinkle with chopped parsley and crushed hazelnuts. Serve immediately.
Step 5
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