Roasted Romesco Vegetables

• servings: 4 servings
• total time: 30 minutes

Ingredients

1½ teaspoons smoked paprika

¾ teaspoon ground coriander

¾ teaspoon ground cumin

1 (10-ounce) package fresh broccoli florets, cut into bite-size pieces (about 4 cups)

1 (10-ounce) package fresh cauliflower florets, cut into bite-size pieces (about 3 cups)

1 small red onion, cut into 1-inch wedges

2 tablespoons extra-virgin olive oil, divided

1 small red bell pepper, sliced (about 1 cup)

1 cup cherry tomatoes

1 medium shallot, halved lengthwise

2 tablespoons chopped walnuts

2 tablespoons slivered almonds, plus more for garnish

2 medium cloves garlic, unpeeled

½ teaspoon salt

2 tablespoons water

1 teaspoon red-wine vinegar

Roughly chopped fresh flat-leaf parsley for garnish (optional)

Directions

Preheat oven to 425°F with racks in top third and lower third positions. Stir 1½ teaspoons smoked paprika and ¾ teaspoon each coriander and cumin together in a small bowl.

Toss broccoli florets, cauliflower florets, onion wedges, 1 tablespoon oil and 2 teaspoons of the spice mixture on a large rimmed baking sheet; spread into an even layer. Toss sliced bell pepper, 1 cup cherry tomatoes, halved shallot, 2 tablespoons each walnuts and almonds, 2 garlic cloves and the remaining 1 tablespoon oil and 1 teaspoon spice mixture on a small rimmed baking sheet until evenly coated; spread into an even layer.

Roast the broccoli mixture on the lower rack and the bell pepper mixture on the top rack until the vegetables are lightly browned and tender and the nuts are toasted, about 15 minutes. Sprinkle the broccoli mixture with ½ teaspoon salt.

Peel the garlic cloves (discard skins); transfer to a blender along with the remaining bell pepper mixture. Add 2 tablespoons water and 1 teaspoon vinegar. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 45 seconds, stopping to scrape down the sides as needed.

Spread the romesco sauce on a large serving platter. Top with the roasted vegetable mixture. Garnish with almonds and parsley, if desired.

Nutrition

• Calories: 190 kcal
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 317 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 6 g