Wednesday, March 25: Roasted Veggies (Round 2!)

I’ve mentioned it before, but I’ll say it again: I LOVE ROMESCO. Not only is it amazingly delicious (creamy and smoky, made of roasted red peppers, almonds, garlic, smoked paprika, cayenne, sherry vinegar, a few sun-dried tomatoes, and lots of olive oil) — but it also makes me eat lots of vegetables, as I use them as mere vehicles with which to shovel more romesco into my face :). The recipe I use is super easy and fool-proof — and is also great because it’s all pantry ingredients, perfect for these crazy times when grocery store trips are few and far between!

See romesco recipe here.

See my roasted veggie technique here. (Today I went with Japanese sweet potatoes, carrots, parsnips, and cauliflower!)