Roasted Winter Vegetables with Romesco & Toasted Hazelnuts

There is something deeply grounding about a platter of roasted winter vegetables. The caramelized edges, the sweetness that emerges slowly in the oven, the way root vegetables and brassicas soften and deepen in flavor – it is the kind of cooking that feels steady and generous.

This Roasted Winter Vegetables with Romesco & Toasted Hazelnuts is how I love to serve them in the colder months. A generous swoosh of romesco anchors the platter – smoky, nutty, vibrant – and the vegetables are layered over top, finished with crushed toasted hazelnuts and fresh herbs.

It is simple but striking. A vegetable dish that feels like the main event. Serve with warm crusty bread and cultured butter for swooping through the sauce.

VEGETARIAN ✓ LOW CARB ✓ KETO ✓ GLUTEN-FREE ✓

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Recipe Notes

This recipe uses my Homemade Romesco Sauce – smoky from fire-roasted tomatoes and layered with toasted almonds and hazelnuts. From the moment I first tried romesco sauce I was in love. This iconic sauce has such richness and depth of flavor, that it is an essential addition to any cook’s repertoire. A must-try.

Ingredients for Roasted Vegetables

For The Roasted Vegetables

• 1 Small Head Cauliflower, Cut Into Florets
• 2 Bunches Broccolini, Trimmed
• 8–10 Cipollini Onions, Peeled
• 4 Carrots, Peeled And Halved Lengthwise
• 3 Tablespoons Extra-Virgin Olive Oil
• 1 Teaspoon Kosher Salt
• Freshly Ground Black Pepper, To Taste

For Serving

• 1 Cup Romesco Sauce (See Linked Recipe)
• 1/3 Cup Hazelnuts, Toasted And Roughly Crushed
• Fresh Parsley Leaves Or Tender Herbs
• Flaky Sea Salt, To Finish

How To Make Roasted Vegetables With Romesco

Preheat The Oven: Heat oven to 425°F. Line a large sheet pan with parchment paper.

Prepare The Vegetables: Arrange cauliflower, broccolini, cipollini onions, and carrots on the sheet pan. Drizzle with olive oil and season with kosher salt and black pepper.

Roast The Vegetables: Roast for 25–35 minutes, turning once halfway through, until vegetables are tender with caramelized edges. The onions should be soft and lightly blistered, and the cauliflower deeply golden in places.

Warm The Romesco: If desired, gently warm the romesco sauce so it is not refrigerator-cold when serving.

Assemble The Platter: Spoon romesco onto a large serving platter and spread into an even swoosh. Arrange the roasted vegetables over the sauce.

Finish And Serve: Sprinkle with toasted hazelnuts, fresh herbs, and flaky sea salt. Serve warm or at room temperature.

Tips & Tricks

• Do not overcrowd the pan – vegetables need space to caramelize.
• If onions brown too quickly, tent lightly with foil.
• Finish with a squeeze of lemon if you prefer a brighter profile.

Substitutions

• Dairy-Free: Naturally dairy-free as written.
• Nut-Free: Replace hazelnuts with toasted pumpkin seeds.
• Vegetable Options: Swap in delicata squash, golden beets, parsnips, or Brussels sprouts.

Make Ahead

Roast vegetables up to 6 hours ahead and rewarm gently before serving. Assemble just before guests arrive for best presentation.

Storage

Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven.

FAQs

Can I serve this cold?
Yes. It is lovely at room temperature.

Can I use store-bought romesco?
You can, though homemade offers deeper flavor.

Is this a main dish?
It can be served as a substantial vegetarian main with crusty bread and cheese.

More Recipes To Try

• House Romesco Sauce
• Maple Brûléed Harbison
• Winter Cheese Board
• Roasted Parsnips, Carrots & Oranges with Whipped Feta
• Kale Caesar Salad with Roasted Delicata Squash & Pine Nuts
• Blood Orange & Roasted Beet Salad with Labneh

If you make this Roasted Winter Vegetables with Romesco & Toasted Hazelnuts, be sure to leave a comment below — I’d love to hear from you.
And if you do make this recipe, don’t forget to tag me on
Instagram, I’d love to see!

Get The Recipe

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