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Roasted Root Vegetables with Romesco Sauce


Roasted Root Vegetables with Romesco Sauce Recipe

Ingredients:
  • 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
Directions:
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