Roasted Root Vegetables With Romesco Sauce

• 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

1. 1. To make the romesco, preheat the oven to 375u0b0F (190u0b0C). Spread the almonds on a large, heavy-duty baking sheet and toast in the oven, stirring once or twice, until fragrant and slightly darkened, about 10 minutes. Remove from the oven and immediately pour onto a plate to cool; the nuts can burn easily. Leave the oven on.
2. 2. On the baking sheet, toss the tomatoes, bell peppers, onion slices, and garlic cloves with the 2 Tbsp olive oil and 1 tsp salt. Roast until all the vegetables are tender and slightly charred, 15-30 minutes. As each vegetable is done, transfer it to a bowl. The onions and garlic will cook first, followed by the peppers and then the tomatoes.
3. 3. When all the romesco vegetables are done, transfer them to a blender or food processor. Add the vinegar, paprika, and cayenne and process to a smooth puree. Taste and adjust the seasoning. Set the romesco aside.
4. 4. Clean off the baking sheet, then add the root vegetables and toss with the 2 Tbsp olive oil and 1 tsp salt. Spread the vegetables in a single layer and roast until tender and nicely caramelized, about 40 minutes. Arrange the roasted root vegetables on a platter and pour the romesco sauce over them. Serve right away.

almonds, tomatoes, red bell peppers, yellow onion, garlic, olive oil, kosher salt, sherry vinegar, paprika, cayenne pepper, mixed root vegetables, olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetables-with-romesco-sauce-51116210 (may not work)