Roasted Parsnips With Romesco Sauce Recipe

Who knew humble parsnips could transform into the star of the table with such little effort? I’m about to show you how to elevate this root veggie from overlooked to absolutely irresistible with a silky smooth romesco sauce that’ll have your taste buds doing a happy dance!

I positively adore the delicate, nutty sweetness of roasted parsnips, particularly when they are served with a lively romesco sauce. My version has parsnip sticks that are really the main event—delicately seasoned and roasted to perfection with olive oil.

The sauce, a blend of roasted red sweet peppers and crunchy almonds, really ups the flavor ante (and the nutritional value too, since we all know how good almonds are for us).

Roasted Parsnips With Romesco Sauce Recipe Ingredients

• Parsnips: High in fiber, support digestion, and offer a subtle sweetness.
• Olive Oil: Rich in healthy fats, enhances flavor and promotes heart health.
• Roasted Red Peppers: Provide vitamin C and give a smoky, sweet depth.
• Almonds: Packed with protein and healthy fats; add a nutty richness.
• Smoked Paprika: Adds a smoky, earthy note, enhancing overall flavor.

Roasted Parsnips With Romesco Sauce Recipe Ingredient Quantities

• 1 pound parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup roasted red peppers, drained
• 1/4 cup almonds, toasted
• 1 clove garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1/4 teaspoon smoked paprika
• 1/4 cup olive oil (for the sauce)
• Fresh parsley, chopped (optional, for serving)

How to Make this Roasted Parsnips With Romesco Sauce Recipe

1. Heat your oven to 425°F (220°C), and set a sheet of parchment paper on a baking sheet.

2. In a big bowl, mix the parsnip sticks with 2 tablespoons of olive oil, salt, and pepper until they’re totally covered. I do this by using my hands to give the mixture a good toss, but you could also use a spatula or spoon if you prefer.

What you’re looking for here is even coverage.

3. Arrange the parsnips in a single layer on the prepared baking sheet and roast them in the oven for about 25-30 minutes, turning them halfway through, until they are golden brown and tender.

4. In the meantime, a blender or food processor should be used to combine the roasted red peppers, toasted almonds, minced garlic, tomato paste, red wine vinegar, and smoked paprika.

5. Mix thoroughly until everything is combined well.

6. While the motor is running, add the remaining 1/4 cup of olive oil for the sauce in a slow drizzle until emulsified and creamy romesco sauce forms.

7. Sample the romesco sauce and modify the seasoning as needed with more salt or vinegar.

8. When the parsnips are roasted, place them on a serving platter.

9. Drench the roasted parsnips with some of the romesco sauce, serving extra sauce on the side for dipping.

10. Top with the freshly chopped parsley, if using. Serve right away.

Roasted Parsnips With Romesco Sauce Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Measuring spoons
6. Measuring cups
7. Spatula or spoon
8. Blender or food processor
9. Serving platter
10. Knife (for chopping parsley, if using)

FAQ

• Can I use another vegetable instead of parsnips?Indeed, there are excellent alternatives to butternut squash, such as carrots or sweet potatoes. Just be mindful that the times at which you should put these substitutes in the pot will likely differ from when you would put in butternut squash.
• Is there a substitute for almonds if someone is allergic?Seeds from sunflowers or pumpkins can be used in place of__________to keep the texture the same.
• Can I make the Romesco sauce ahead of time?The sauce can absolutely be prepared and held in the refrigerator for as long as 3 days before serving.
• What should I serve with roasted parsnips and Romesco sauce?Grilled meats are a good accompaniment for this dish, or it could be served as part of a vegetarian ensemble with grains and a salad.
• Is it necessary to peel the parsnips?Removing the skin is recommended for achieving a smoother texture, but the skin can be left on if preferred and the whole can be thoroughly scrubbed and roasted to make them more palatable.
• Can I use jarred roasted red peppers for the Romesco sauce?Indeed, these are a handy choice and will be effective in the sauce.
• How long will the parsnips stay fresh after roasting?Fresh-roasted parsnips taste best, but you can store them in the fridge for up to 2 days. Keep them in an airtight container.

Roasted Parsnips With Romesco Sauce Recipe Substitutions and Variations

Olive oil can be substituted with either avocado oil or melted coconut oil.
Red peppers roasted: For a flavor profile that’s different, substitute sun-dried tomatoes (preferably in oil) for the recipe’s roasted red peppers.
Almonds: If you want, you can substitute walnuts or pecans for almonds.
Red wine vinegar: Alternatives might include apple cider vinegar or sherry vinegar.
Smoked paprika is simply regular paprika with some added cumin. It can, in a pinch, mimic the flavor of smoked ingredients.

Pro Tips

1. To enhance the flavor of the parsnips, consider adding a pinch of smoked paprika or dried herbs like thyme or rosemary while tossing them with olive oil, salt, and pepper before roasting.

2. Toast the almonds in a dry skillet over medium heat until they are golden and fragrant. This will enhance their flavor and add a rich, nutty element to the romesco sauce.

3. For an extra layer of smokiness, char the roasted red peppers slightly over an open flame or under a broiler before blending them into the sauce.

4. To ensure a smooth and creamy romesco sauce, soak the garlic in vinegar for about 10 minutes before blending. This reduces its raw sharpness, resulting in a more balanced flavor.

5. If you have the time, allow the romesco sauce to sit for at least 30 minutes before serving. This resting period allows the flavors to meld together, resulting in a richer taste.