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Ingredients
US|METRIC
4 SERVINGS
- 1 ancho chile (cored and seeded)
- 3 red peppers (seeded and cut in half lengthwise, or 1, 24-ounce jar roasted red peppers)
- 1/3 cup hazelnuts (skinned and toasted)
- 14 oz. fire roasted tomatoes (such as Muir Glen)
- 3 cloves garlic (peeled)
- 2 Tbsp. flat leaf parsley
- 2 Tbsp. red wine vinegar
- 1 tsp. smoked paprika
- 1/4 cup extra virgin olive oil
- 3 lb. root vegetables (assorted, such as carrots, parsnips, purple and white potatoes and sweet potatoes, peeled and cut into 2-inch cubes)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper (freshly)
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