Roasted Parsnips with Romesco Sauce Recipe
Tender Roasted Parsnips with Romesco Sauce, a simple vegan side dish that is perfect for weeknight dinners or the holiday table! Sweet and earthy parsnips pair deliciously with robust and smoky Romesco Sauce!
How to Make the Best Roasted Parsnips with Romesco Sauce
Roasted parsnips are a elegant side dish that deserves a moment in the spotlight. This recipe elevates tender, naturally sweet parsnips with a robust and smoky romesco sauce—a Spanish classic bursting with the flavors of roasted peppers, hazelnuts, and paprika. The combination creates a vibrant, flavorful dish that works beautifully alongside fish, chicken, or tofu.
What makes this dish special is how the earthy parsnips complement the complex, savory-smoky notes of the romesco sauce. The sauce itself is made by pulsing roasted vegetables with toasted nuts, smoked paprika, and a hint of chili heat, creating a rich paste that’s as beautiful as it is delicious. When plated together, the golden roasted vegetables and rustic romesco create a presentation that’s restaurant-worthy yet simple enough for weeknight dinners.
This vegan side dish is perfect for holiday tables or whenever you want to impress guests with something a little different. Serve it warm and watch as everyone reaches for seconds of these caramelized parsnips with their smoky, nutty sauce.
Roasted Parsnips with Romesco Sauce
Tender Roasted Parsnips with Romesco Sauce, a simple vegan side dish that is perfect for weeknight dinners or the holiday table! Sweet and earthy parsnips pair deliciously with robust and smoky Romesco Sauce!
Ingredients
Roasted Parsnips
Romesco Sauce
Instructions
Roasted Parsnips
- Preheat oven to 425°F.
- 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.
- Roast until fork tender, 30-35 minutes. Check at 20 minutes, rotate pan, and continue cooking until very tender and deeply golden.
Romesco Sauce
- Place roasted bell pepper and onion in a food processor.
- Add remaining romesco ingredients and pulse until combined into a paste.
To Serve
- Spoon the romesco sauce onto a platter and smear it creatively with the back of a spoon.
- Arrange the parsnips on top of the sauce.
- Sprinkle with chopped parsley and crushed hazelnuts. Serve immediately.
Notes
- For a deeper, more caramelized flavor, ensure the parsnips are deeply golden—avoid pale parsnips.
- Hazelnuts and almonds both work well in the romesco sauce; choose based on preference.
- The romesco sauce can be made ahead and stored in the refrigerator.
