Roasted Root Vegetables With Romesco Sauce Recipe

Preheat the oven to 450°F. 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 400°F. Meanwhile, put the hazelnuts in the blender and pulse them until they’re 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. Find more roasted-vegetable recipes on Food Republic: Roasted Vegetable Udon Recipe Maple Roasted Carrots And Parsnips Recipe Roasted Potatoes With Huancaina Sauce