Best Roasted Vegetables With Cashew Romesco Recipes

Roasted Root Vegetables with Romesco Sauce image

Provided by Max Sussman

Yield Serves 4

Number Of Ingredients 12

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
2 Tbsp olive oil

Steps:

1. To make the romesco, preheat the oven to 375°F (190°C). Spread the almonds on a large, heavy-duty baking sheet and toast in the oven, stirring once or twice, until fragrant and slightly darkened, about 10 minutes. Remove from the oven and immediately pour onto a plate to cool; the nuts can burn easily. Leave the oven on.
2. On the baking sheet, toss the tomatoes, bell peppers, onion slices, and garlic cloves with the 2 Tbsp olive oil and 1 tsp salt. Roast until all the vegetables are tender and slightly charred, 15-30 minutes. As each vegetable is done, transfer it to a bowl. The onions and garlic will cook first, followed by the peppers and then the tomatoes.
3. When all the romesco vegetables are done, transfer them to a blender or food processor. Add the vinegar, paprika, and cayenne and process to a smooth purée. Taste and adjust the seasoning. Set the romesco aside.
4. Clean off the baking sheet, then add the root vegetables and toss with the 2 Tbsp olive oil and 1 tsp salt. Spread the vegetables in a single layer and roast until tender and nicely caramelized, about 40 minutes. Arrange the roasted root vegetables on a platter and pour the romesco sauce over them. Serve right away.

Roasted Vegetables With Cashew Romesco image

Provided by Yewande Komolafe

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds broccoli (about 1 large head), trimmed and cut into 2½-inch-long florets
1 1/2 pounds cauliflower (about 1 large head), trimmed and cut into 2½-inch-long florets
1/2 cup extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
1/4 cup roasted unsalted cashews
2 garlic cloves, peeled
3 jarred roasted red peppers, drained (about 11 ounces)
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon sherry vinegar, plus more to taste

Steps:

Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with 1/4 cup oil, toss to coat and season lightly with salt and black pepper. Roast until the vegetables are crisp and lightly browned around the edges, 25 to 30 minutes.
While the vegetables are roasting, in the bowl of a food processor, pulse the cashews and garlic until finely chopped. Add the roasted red peppers, smoked paprika, coriander, cumin, vinegar and 1/2 teaspoon salt, and pulse to incorporate. While the food processor is going, drizzle in the remaining ¼ cup of oil. Turn off, taste and add more salt and sherry vinegar to season if necessary. The sauce should be thick but spreadable and should easily drop off a spoon when lifted.
Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.