Gluten-Free Romesco Roasted Vegetables

Ingredients

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• 1 lb carrots, cut into 2-inch batons
• 1 lb cauliflower, cut into florets
• 1 lb delicata squash or sweet potato, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 3 tbsp olive oil (for roasting)
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 jar (12 oz) roasted red peppers, drained Shop
• 1/2 cup toasted almonds Shop
• 2 cloves garlic
• 1 tsp smoked paprika Shop
• 2 tbsp sherry vinegar or red wine vinegar Shop
• 1/3 cup extra-virgin olive oil (for the romesco)
• 2 tbsp chopped parsley

Instructions

1. 1 Preheat the oven to 425°F (220°C) with a rack in the upper and lower thirds.
2. 2 Toss the carrots, cauliflower, squash and onion with 3 tbsp olive oil, 3/4 tsp salt and the pepper. Spread them on two rimmed baking sheets in a single layer.
3. 3 Roast for 30-35 minutes, switching the pans and stirring halfway, until tender and browned at the edges.
4. 4 Meanwhile, blend the roasted peppers, almonds, garlic, smoked paprika, vinegar and the remaining 1/4 tsp salt in a food processor until finely chopped. With the motor running, pour in the 1/3 cup olive oil and blend until thick and fairly smooth.
5. 5 Spread some of the romesco on a platter, pile the warm vegetables on top and spoon more sauce over them. Sprinkle with parsley and serve the rest of the romesco on the side.

Tips & Notes

• Use two baking sheets so the vegetables are in a single layer. Crowded vegetables steam instead of roasting and never brown.
• Make the romesco up to 4 days ahead and refrigerate it. Its flavor deepens overnight, and it doubles as a dip or sauce for grilled fish and chicken.
• If the romesco is too thick, blend in a spoonful of water. If it is too thin, add a few more almonds and pulse again.

Common questions