Roasted Vegetables with Romesco Recipe

When it comes to healthy snacking, Sun Basket sauces are your superpower. Having one of our sauces on hand means you’ve got an instant dip at the ready. Try them with these simple roasted vegetables. This recipe can be easily adapted to whatever vegetables you have on hand. We sometimes use broccolini instead of asparagus and small Tokyo turnips in place the parsnips. Add our signature sauces, like our popular Romesco sauce, to your cart before you check out. 

Serves 6

Shopping List
1 head cauliflower (about 1¼ pound)
2 medium parsnips (about ½ pound total)
2 medium carrots (about 6 ounces total)
3 torpedo or purple spring onions, or 1 large red onion
1 bunch asparagus (about 10 ounces)
Sun Basket romesco, for serving
Olive oil
Kosher salt
Freshly ground black pepper

Tools
Peeler, optional, large bowl, 2 sheet pans

1. Prep the cauliflower, parsnips, carrots, and onions 
Heat oven to 375°F. 

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks. 
  • Scrub or peel the parsnips and carrots and trim the ends; cut lengthwise into quarters, then crosswise into 2-inch lengths.
  • Peel and cut off the dark green ends of the onions; cut the onions lengthwise into quarters.

2. Start roasting the vegetables

Divide the cauliflower, parsnips, carrots, and onions equally between 2 sheet pans. Drizzle the vegetables in each pan with 1 tablespoon oil, season generously with salt and pepper, and toss to coat. Spread the vegetables in an even layer and roast, stirring once halfway through, until starting to soften, 10 to 12 minutes.

While the vegetables roast, prep the asparagus.

3. Prep the asparagus; finish the vegetables

  • Snap off the woody ends from the asparagus. 

In a large bowl, drizzle the asparagus with 1 to 2 teaspoons oil and season with salt and pepper.

When the vegetables have started to soften, remove the sheet pans from the oven. Divide the asparagus between the pans and, using tongs or forks, carefully toss to combine. Return the pans to the oven and roast until all the vegetables are lightly browned and crisp-tender, 8 to 10 minutes longer. Remove from the oven and let cool slightly; season to taste with more salt and pepper, if needed. 

Serve 
Transfer the vegetables to individual plates and serve with Sun Basket romesco.

Nutrition per serving: Calories: 70, Protein: 2g (4% DV), Fiber: 3g (12% DV), Total Fat: 3.5g (5% DV), Monounsaturated Fat: 2.5g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 20mg (1% DV), Carbohydrates: 10g (3% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box. 

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