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Categories:
ancho chile red peppers hazelnuts tomatoes garlic flat leaf parsley red wine vinegar paprika extra-virgin olive oil assorted root vegetables kosher salt freshly ground black pepper
Viewed: 21 - Published at: 9 years agoIngredients
- 1 ancho chile, cored and seeded
- 3 red peppers, seeded and cut in half lengthwise, or 1 (24-ounce) jar roasted red peppers
- 1/3 cup hazelnuts, skinned and toasted
- 1 (14-ounce) can fire-roasted tomatoes, such as Muir Glen
- 3 cloves garlic, peeled
- 2 tablespoons flat-leaf parsley
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 3 pounds assorted root vegetables (such as carrots, parsnips, purple and white potatoes and sweet potatoes), peeled and cut into 2-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Method
- Preheat the oven to 450F.
- Place the ancho chile in a bowl and cover it with boiling water.
- Allow it to sit for 30 minutes, then drain.
- Place the red peppers on a foil-lined baking sheet and set in the oven for 40 minutes or until the skins have begun to char and are wrinkled.
- Then remove the peppers from the oven and immediately put them in a brown paper bag to steam.
- Make sure the top of the bag is tightly rolled down to create a seal.
- After about 15 minutes, the peppers should be cool enough to handle and you will be able to easily remove the skins.
- Reduce the oven temperature to 400F.
- Meanwhile, put the hazelnuts in the blender and pulse them until theyre coarsely ground.
- When your peppers are ready, add them to the blender with the reserved chile, tomatoes, garlic, parsley, vinegar, paprika and 1/4 cup of the oil.
- Puree until smooth.
- Put the cubed vegetables on a baking sheet and toss with the remaining 2 tablespoons olive oil and the salt and pepper.
- Roast for 40 minutes or until tender and golden, turning the vegetables several times with a spatula while roasting.
- Transfer the roasted vegetables to a bowl and toss with romesco sauce.
