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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!
- 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 ⅔ 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
- 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.
The only vegetable I don’t recommend using for the roasted vegetables are carrots because they are in the romesco.