If you are hosting Thanksgiving or you are going to a potluck and need a new dish, I’ve got you covered.  First off, I must mention that my new updated 2022 Thanksgiving ebook is available!!  It has 10 new recipes from last year’s ebook with a total of OVER 100 recipes in one PDF with turkey troubleshooting tips, all my favorite tools and Thanksgiving must-haves, and my best strategies for a seamless Thanksgiving.  Most, but not all, of the recipes are published, but the PDF has them all in one place so for $15 you can save yourself the trouble of searching my site and my books for hours and hours! #worthit

Ok, let’s get started with this amazing recipe!  I always do a roasted veggie platter for Thanksgiving and I choose autumnal vegetables that I am NOT using in other dishes.  I make sure they are cut so they can all roast at the same rate.  If some vegetables need more time, I give those a head start.  In these photos I used delicata squash (the perfect Thanksgiving squash because you don’t have to peel it, i.e. less work), Brussels sprouts, red onion (my fave to add to all veggie trays), and fennel.

I also think, what goes well with turkey?  So parsnips, carrots, cauliflower, shallots, butternut squash, beets and radishes also come to mind.  I clean and cut the vegetables the day before and store them in the fridge.  Then I roast them before the turkey goes in the oven.  Once they are cooled to room temp, I consolidate multiple sheet pans so all the roasted vegetables are on one pan and then I stick them back in the oven to reheat while the turkey is resting.

Every year I try to add a new twist on the vegetable platter and this carrot romesco was a HUGE hit for our mini Thanksgiving last year.  Romesco is a delicious Spanish dip/sauce which combines roasted red peppers and almonds and other flavorful ingredients.  I love it so much that I eat it straight out of the bowl, but it’s also amazing on roasted or grilled vegetables, with grilled or roasted protein, or with crudites.

This version combines roasted carrots instead of the roasted peppers.  It’s a little sweeter and downright delicious.  You can use it for an appetizer board with crudites and crackers or spread it on a platter and top with your roasted vegetables, like I did here.  I’ve made this many times for friends and everyone asks for the recipe, which I adapted from Dan Kluger’s cookbook, “Chasing Flavor,” based on his NYC restaurant Loring Place.  May I please mention that my book “Quicker Than Quick” is on a flash sale 33% off on Amazon right now??  Makes the perfect gift.  Just saying!

I will be sharing two more Thanksgiving recipes before the big day, plus my weekly Thanksgiving organizing tips every Thursday.  If you make this recipe or any of my recipes, please tag me on Instagram so I can see your beautiful creations @pamelasalzman #pamelasalzman!

Roasted Vegetables with Carrot Romesco Sauce

Pamela, romesco inspired by Dan Kluger's "Chasing Flavor"

4.50 from 2 votes

Print Recipe Pin Recipe

Servings 6 -8

Ingredients

  

1x2x3x

• For the romesco: makes about 2 1/4 cups
• 1 pound carrots about 4 medium-large, cut into 1-inch pieces
• 1 Tablespoon olive oil or avocado oil to roast the carrots
• Sea salt
• 1/2 cup blanched almonds toasted
• 1 small garlic clove minced (I do this on a large Microplane)
• 2 teaspoons tomato paste
• 2 Tablespoons fresh flat-leaf parsley leaves
• 2 Tablespoons white wine vinegar
• 2 teaspoons smoked paprika
• Big pinch of salt about 1/4 teaspoon
• Pinch of cayenne optional
• Olive oil or a combination of olive oil and almond oil- start with 2/3 cup and add more if needed
• For the vegetables:
• Suggestions: 8-9 cups of cut vegetables such as fennel cut into 1/2-inch wedges cauliflower florets, red
• onions cut into wedges or whole peeled shallots halved brussels sprouts, halved endive, halved radishes,
• delicata squash cut into 1/2-inch rounds or half moons or acorn squash wedges
• 3 Tablespoons olive oil or avocado oil to roast vegetables

Instructions

 

• Preheat the oven to 400 degrees and line a baking sheet with unbleached parchment paper.
• Place the carrots on the prepared pan and toss with 1 Tablespoon of oil and sprinkle with a big pinch of salt. Roast until tender, about 45-50 minutes, flipping carrots halfway through. It’s ok if they get caramelized. Test tenderness by trying to smash a piece of carrot with a fork.
• Place the almonds in the bowl of a food processor fitted with the metal blade. Process until finely chopped. Add the roasted carrots, garlic, tomato paste, parsley, vinegar, smoked paprika, and salt. Turn the machine on and slowly add the oil through the feed tube. Puree until slightly chunky. Add additional oil or room temperature water if needed. Taste for seasoning. Romesco can be made ahead and refrigerated up to 1 week.
• Prepare the vegetables: Preheat the oven to 400 degrees. Line a baking sheet with unbleached parchment paper. Toss vegetables in a large bowl with 3 Tablespoons oil and season with salt and pepper. Roast in the oven until tender and slightly caramelized, about 20-30 minutes.
• Bring romesco to room temperature and spread it on a large platter. You can reheat it gently over low heat if you like. Give it a good stir before spreading on the platter. Arrange the vegetables on top and serve additional romesco on the side, if desired.

Notes

*You want enough vegetables that will fit onto your sheet pan in one layer. 8-9 cups fits onto a half-sheet pan. The key with roasting a mix of vegetables is to make sure the cook time of all the vegetables is as close to the same as possible. Factors that affect cook time are size of the pieces and density of the vegetables.
The only vegetable I don’t recommend using for the roasted vegetables are carrots because they are in the romesco.

Tried this recipe?Let us know how it was!