Roasted Vegetables with Creamy Romesco & Farro

Name: Roasted Vegetables with Creamy Romesco & Farro
Ingredients: 2 cups [360 g] farro, rinsed; 5 cups [1.2 L] water; 5 cups [730 g] assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in [2.5-cm] pieces; 5 cups [730 g] assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in [2.5-cm] pieces; 5 cups [730 g] assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in [2.5-cm] pieces; 5 cups [730 g] assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in [2.5-cm] pieces; 5 cups [730 g] assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in [2.5-cm] pieces; 5 cups [730 g] assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in [2.5-cm] pieces; 5 cups [730 g] assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in [2.5-cm] pieces; 5 cups [730 g] assorted vegetables (such as yellow onion, cherry tomatoes, sweet potatoes, russet potatoes, broccoli, asparagus, carrots), cut into 1-in [2.5-cm] pieces; 2 Tbsp olive oil; 1 tsp chili powder; ½ tsp freshly ground black pepper; 1 tsp salt; ½ lemon; One 15-oz [425-g] can cannellini beans, drained; 12 oz [340 g] roasted red peppers from a water-packed jar, drained; 12 oz [340 g] roasted red peppers from a water-packed jar, drained; 2 garlic cloves, peeled; ½ cup [60 g] slivered raw almonds; ⅓ cup [75 g] tomato paste; ¼ cup [5 g] flat-leaf parsley leaves, chopped; 2 Tbsp red wine vinegar; 1 tsp smoked paprika; ½ tsp red pepper flakes; ½ cup [120 ml] extra-virgin olive oil; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

Vegetarian Heartland

By Shelly Westerhausen Worcel

Published 2017

About

This is the simplest of simple weeknight dinners. This recipe should be treated as a guideline for whatever veggies you have on hand, whether they’re left over in your fridge or you just snatched them up because they looked so good at the market. To round out your meal, you’ll get your dose of protein from the cannellini beans, which are added to the romesco sauce; they give the sauce a velvety profile without transforming the sauce’s flavor too much from the traditional romesco.

Ingredients

Dinner
Main course
Vegan
Leftovers
Spring

Ingredients

Method