Herb Romesco with Roasted Fall Harvest Vegetables
Romesco is a savory sauce traditionally made with red peppers and nuts. My version uses a blend of fresh herbs in the place of peppers and is equally savory and delicious. It has no limits in terms of pairings, but I’ve become a fan of putting it alongside roasted vegetables as a way to dress them up on special occasions. This is the perfect side dish for your holiday table—colorful, flavorful, and a guaranteed invitation for “oohs and ahhs.”
- 8-10 c. fall harvest vegetables of your choice (e.g. broccoli, carrots, parsnips, cauliflower, Brussels sprouts)
- 2 tsp. kosher salt, divided
- 3 tbsp. olive oil, divided
- 1/2 c. blanched slivered almonds
- 1/3 c. fresh Italian parsley leaves (gently packed)
- 12-15 fresh mint leaves
- 1 medium garlic clove, coarsely chopped
- 1/3 c. plain Greek yogurt (0% fat or full-fat, your choice)
- 3 tbsp. white wine vinegar
- 1 tsp. honey
- 1/8 tsp. fresh ground black pepper
-
Cut vegetables into evenly sized pieces so that they cook at the same rate. I typically cut broccoli and cauliflower into medium florets, carrots and parsnips (peeled) into 1/2-inch rounds sliced on the bias, and Brussels sprouts in half. Divide the vegetables among 2 large baking sheets and coat with olive oil and 1.5 tsp. kosher salt. Spread the vegetables out so that they form an even layer and roast them in a pre-heated 425° oven for 20-25 minutes or until lightly browned. See TIP A for additional vegetable roasting tips.
-
Briefly toast the almonds in a small, dry skillet over medium heat until fragrant and golden (3-4 minutes, watch closely). Transfer roughly 2/3 of the toasted almonds to a standard or mini food processor and reserve the remaining. Add the parsley, mint, and garlic to the food processor. Pulse until smooth. Then add the yogurt, white wine vinegar, honey, pepper, and 1/2 tsp. salt and pulse again until fully combined.
-
Toss the roasted vegetables with the reserved almonds and transfer to a serving platter. Drizzle the sauce over the vegetables or pour it into a small bowl to sit alongside the vegetables. Your guests will be dolloping it over everything!
TIP A: Roasting brings out a depth of color, texture, and flavor in vegetables. So, never roast so long that you compromise any of these characteristics. And, never under-roast...because, well...what was the point of even putting them in the oven. It's not hard to get the roasting time right if you pay attention to all 3 indicators. First, color: look for the edges of most pieces to turn brown and the interior to take-on its most vibrant natural hue (green, orange, yellow, etc.). Don't allow the vegetables to transition to a muddy color. This is an indication that they're over-done. Second, texture: you want the vegetables to resist ever-so-slightly when you poke them with a fork, and this resistance should feel even throughout. The fork should not slip in (over-done) or require significant pressure (under-done). Lastly, flavor: there's no other way to test flavor than to pop a piece in your mouth. The flavor should be slightly butter-y/caramel-y, how you imagine the vegetable's concentrate would taste.