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

Les conversions sont approximatives ; la source originale reste la référence.

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