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Romesco Sauce with Roasted Parsnips , a simple vegan side dish or plant-based main dish that is wonderfully for easy weeknight dinners, meeting or the holiday table. Like this, earthy and sweet parsnips become, when roasted in the oven. These tender flavorful Romesco Sauce with Roasted Parsnips are so delicious.

We call this a “side dish” in the description, but, somehow it just feels like so much more. Yes, of course you can always serve this with roasted plant or baked tofu for a heartier dinner if you prefer – but I bet you’ll be pleasantly surprised at how filling this is, just on its own. Simple, easy, affordable, yet full of tasty. Root vegetables fill gap, and their inherent sweetness and heartiness is just what the doctor ordered, during the cold months. And you already know how much I love roasting things when it’s chilly out. Warms the house and soul.

What I love about this recipe, is that you can roast the Romesco Sauce ingredients at the same time as the parsnips, letting the oven do double duty. You don’t need to peel the parsnips, just give a good wash, and pat them dry. Simply brush the parsnips, onion and bell pepper with olive oil and sprinkle with salt and pepper and bake for 30 minutes in a 425F oven. Blend the flavorful romesco sauce ingredients together in a food processor. This version has hazelnuts, but you can swap them out for almonds if you like. Arrange the roasted parsnip platter, romesco sauce on the bottom. Sprinkle the roasted parsnips with a little Italian parsley and toasted hazelnuts to finish. I hope you love these Romesco Sauce with Roasted Parsnips as much as we have – a super simple vegan side dish or vegan main dish, paired with a moroccan lentil salad.

You’ll find so many used for romesco sauce, I’m excited for you to make this simplified version. Think cauliflower steaks, eggplant steaks – or even pasta! It adds hearty robust flavor – perfect for the cooler months.

Romesco Sauce with Roasted Parsnips Ingredients

• 3 extra large parsnips – cut in half lengthwise, unpeeled
• 1 red bell pepper, cut in half
• ½ an onion, cut into ¾ inch thick wedges
• olive oil for brushing
• salt and pepper

Romesco Sauce ingredients

• 2 garlic cloves ( or sub 1 teaspoon roasted garlic powder )
• ¼ cup olive oil
• ¼ cup water
• ½ cup toasted hazelnuts or almonds ( more for garnish)
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes
• ½–¾ teaspoon salt
• 1 tablespoon sherry wine vinegar ( or red wine vinegar)
• ¼ cup chopped fresh Italian parsley ( more for garnish)

Romesco Sauce with Roasted Parsnips Instructions

• Preheat oven to 425F.
• Cut parsnips and bell pepper ( remove seeds) in half and place on a parchment lined sheet pan. Add onion wedges. Drizzle lightly or brush with olive oil, getting the undersides of the parsnips as well. Sprinkle with salt and pepper and roast until fork tender, 30-35 minutes. Check at 20 minutes, rotate pan, continue cooking until very tender and deeply golden. We don’t have no-pale parsnips!
• bell pepper and onion in a food processor. Add remaining romesco ingredients and pulse until combined into a paste.
• To serve on a platter, spoon the romesco sauce onto a platter, and using the back of the spoon to smear it as creatively as you like. Arrange the parsnips overtop. Sprinkle with chopped parsley and crushed hazelnuts. Serve immediately.

Notes

• Romesco Sauce can be pre-made using roasted roasted peppers. And it must be kept in the refrigerator. Bring to room temperature before serving.
• You can use other hard root vegetables instead of parsnips.
• I recommend you to try the Romesco Sauce as a pasta or baked firm tofu accompaniment.