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–+ servings

Roasted Winter Vegetables with Romesco & Toasted Hazelnuts

Caramelized winter vegetables layered over smoky romesco and finished with toasted hazelnuts. A striking vegetarian platter that feels both effortless and abundant — ideal for late-winter hosting.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Side Dish, Vegetable
Cuisine: Seasonal
Recipe Details: gluten-free vegetarian side dish, roasted cauliflower carrots broccolini, roasted winter vegetables, romesco roasted vegetables, vegetable platter romesco, winter entertaining recipes
Servings: 6 Servings

Ingredients
 

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 Tbsp Extra-Virgin Olive Oil
  • 1 Tsp Kosher Salt Plus More To Taste
  • Freshly Ground Black Pepper To Taste

For Serving

  • 1 Cup Romesco Sauce Homemade Or Store-Bought
  • 1/3 Cup Hazelnuts Toasted And Roughly Chopped
  • Fresh Parsley Leaves Or Tender Herbs
  • Flaky Sea Salt To Finish

Instructions
 

  • Preheat The Oven: Heat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  • Season 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 Until Caramelized: Roast 25–35 minutes, turning once halfway through, until vegetables are tender with golden, caramelized edges. If the broccolini finishes early, pull it off the pan and return the rest to the oven.
  • Toast The Hazelnuts: If not already toasted, warm hazelnuts in a dry skillet over medium heat for 3–5 minutes, shaking often, until fragrant. Cool slightly, then roughly chop or crush.
  • Build The Platter: Spoon romesco sauce onto a large serving platter and spread into a wide swoosh.
  • Finish And Serve: Arrange roasted vegetables over the romesco. Sprinkle with toasted hazelnuts, fresh herbs, and flaky sea salt. Serve warm or at room temperature.

Notes

Vegetable Options: This format works beautifully with winter squash, fennel, parsnips, Brussels sprouts, or golden beets — just roast denser vegetables longer and add quicker-cooking vegetables partway through.
Make Ahead: Romesco can be made up to 3 days ahead. Vegetables can be roasted up to 6 hours ahead and rewarmed in a 350°F oven before assembling.
Nut-Free Option: Replace hazelnuts with toasted pumpkin seeds for the same crunch.
Serving Notes: For a more substantial spread, serve alongside crusty bread, a simple green salad, and a cheese board.