Roasted Parsnips with Romesco Sauce

Discover Roasted Parsnips with Romesco Sauce. Review the available recipe details and open the credited original source for the complete preparation method.

• 3 extra large parsnips – cut in half lengthwise, unpeeled ↔ Replace
• 1 red bell pepper, cut in half ↔ Replace
• ½ an onion, cut into ¾  inch thick wedges ↔ Replace
• olive oil for brushing ↔ Replace
• salt and pepper ↔ Replace
• 2 garlic cloves  ( or sub 1 teaspoon roasted garlic powder ) ↔ Replace
• ¼ cup olive oil ↔ Replace
• ¼ cup water ↔ Replace
• ½ cup toasted hazelnuts or almonds ( more for garnish) ↔ Replace
• 1 tablespoon tomato paste ↔ Replace
• 1 teaspoon cumin ↔ Replace
• 1 teaspoon smoked paprika ↔ Replace
• ½ teaspoon chili flakes ↔ Replace
• ½-¾ teaspoon salt ↔ Replace
• 1 tablespoon sherry wine vinegar ( or red wine vinegar) ↔ Replace
• ¼ cup chopped fresh Italian parsley ( more for garnish) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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