Shishito and Macadamia Romesco with Roasted Vegetables
A vibrant Spanish-inspired romesco sauce studded with charred shishito peppers and buttery macadamia nuts, paired with high-heat roasted root vegetables and crispy kale. This modern take on the classic Catalan sauce swaps traditional almonds and hazelnuts for rich macadamias, adding depth to the garlic, tomato, and vinegar base. The sauce is chunky and nutty while the vegetables achieve deep caramelization and char. Serve as a vegetable-forward main course or elegant side dish for dinner entertaining, especially for those seeking creative plant-based options.
Ingredients
- ¾ cup olive oil
- 3 cloves garlic, smashed
- 1 cup shishito peppers, stems removedpadron peppers or poblano peppers1:1veganvegetarian
similar heat and char ability
- ½ cup macadamia nuts
- ½ cup bread, stale, cubed
- 1 medium yellow tomato, stemmed and choppedred tomato or sun-dried tomato1:1veganvegetarian
deeper color and tangier flavor
- 2 tablespoons sherry vinegar
- ½ cup cilantro, packed leaves
- 1 teaspoon kosher salt, plus more to taste
- black pepper, freshly ground, to taste
- ½ pound carrots, halved
- ½ pound small turnips, cut into 1/2-inch wedges
- 10 to 15 Tuscan kale, leaves
- 1 tablespoon olive oil
- ½ teaspoon kosher salt, plus more to taste
Instructions
- 1
Heat olive oil in a small saucepan over medium-high heat until hot.
- 2
Add smashed garlic, shishito peppers, and macadamia nuts, frying for 1 minute.
- 3
Add bread cubes and cook another 1 to 2 minutes.
- 4
Add tomato and sherry vinegar, reduce heat to low and simmer for 10 minutes, stirring occasionally.
- 5
Remove from heat, stir in salt and let cool to room temperature for 20 to 30 minutes.
- 6
Preheat oven to 500 F. Line a rimmed sheet pan with parchment paper.
- 7
In a large bowl, season carrots, turnips and kale with olive oil and salt. Toss to coat.
- 8
Spread vegetables onto prepared sheet pan and roast until kale is crispy and charred, 4 to 5 minutes.
- 9
Remove kale and set aside. Return sheet pan to oven.
- 10
Roast until carrots are charred and turnips are blistered, another 4 to 5 minutes.
- 11
In a blender, combine cooled shishito mixture and cilantro. Mix on medium speed until chunky puree forms.
- 12
Taste and adjust seasoning with salt and pepper.
- 13
Spoon sauce onto a large platter, arrange roasted vegetables on top and serve.
Tips
For best results, ensure shishito peppers are completely dry before frying to achieve proper charring and prevent oil splatter.
The romesco develops deeper flavor as it cools and the ingredients meld together, so prepare it ahead if time allows.
Use the highest oven rack position when roasting at 500 F to maximize caramelization and char on all vegetables.
Good to Know
Romesco sauce keeps in an airtight container in the refrigerator for up to 3 days. Roasted vegetables are best served fresh but may be stored separately for 1 day.
Prepare the romesco sauce completely up to 3 days in advance. Roast vegetables just before serving for optimal texture and char.
Spoon romesco onto a large platter and arrange warm roasted vegetables on top. Serve as a vegetable-focused main course with crusty bread, or as a sophisticated side dish alongside grilled proteins.
Common Mistakes
Do not skip cooling the romesco to room temperature before blending, as hot ingredients create a runny rather than chunky puree.
Do not remove kale at the first sign of browning; give it full 4-5 minutes to become truly crispy and charred.
Do not use fresh bread cubes instead of stale; they will absorb too much oil and create a greasy sauce.
Substitutions
similar heat and char ability
deeper color and tangier flavor
FAQ
Can I make the romesco in a food processor instead of a blender?
Yes, a food processor works well and may give you more control over the chunky texture. Pulse in short intervals rather than continuous blending to avoid over-processing.
What if some peppers don't blister during frying?
This is normal with shishito peppers; only about 1 in 10 have significant heat. All peppers will soften and contribute flavor to the sauce regardless of blistering.
How long can I keep the roasted vegetables?
Best served immediately while vegetables retain crispness and char. Leftovers store separately in the refrigerator for 1 day but will soften. Reheat gently at 350 F for 5-10 minutes.