Roasted Parsnips with Romesco Sauce

3 extra large parsnips – cut in half lengthwise, unpeeled
1 red capsicum, cut in half
1/2 an onion, cut into 2cm thick wedges
olive oil for brushing
salt and pepper

Remaining Romesco Sauce ingredients:
2 garlic cloves ( or sub 1 teaspoon roasted garlic powder )
1/4 cup olive oil
1/4 cup water
1/2 cup toasted hazelnuts or almonds ( more for garnish)
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili flakes
1/2–3/4 teaspoon salt
1 tablespoon sherry wine vinegar ( or red wine vinegar)
1/4 cup chopped fresh Italian parsley ( more for garnish)

Preheat oven to 220C

Cut parsnips and bell pepper ( remove seeds) in half ( see photos) 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 and roast until fork tender, 30-35 minutes. Check at 20 minutes, rotate pan, continue cooking  until very tender and deeply golden. No pale parsnips please!

Place capsicum and onion in a food processor. Add remaining romesco ingredients and pulse until combined into a paste.

To serve on a platter, spoon the romesco sauce onto a platter, and using the back of the spoon to smear it as creatively as you like. Arrange the parsnips overtop. Sprinkle with chopped parsley and crushed hazelnuts. Serve immediately.

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