5 Roma tomatoes, cut in half lengthwise then lengthwise again
2 small red onions, cut into large large wedges
4 garlic cloves
Olive oil
Kosher salt
For the parsley cream sauce:
2 garlic cloves, divided
½ cup fresh Italian parsley leaves
¼ cup walnuts
½ cup olive oil, plus more for drizzling
Pinch of Kosher salt
Juice from ½ a lemon
½ cup sour cream
Freshly ground black pepper
Instructions
Preheat oven to 400F degrees.
Parboil the potatoes: Place potatoes into a large pot and cover with water. Place over high heat and cook for 15 minutes, until water is just about boiling. Drain and rinse potatoes under cold water. Once potatoes are cool enough to touch, cut them lengthwise and then lengthwise again into wedges.
Roast veggies: Place potatoes, Roma tomatoes, red onions, and 4 garlic cloves on a large baking dish. Drizzle with a bit of olive oil and Kosher salt. Bake for 30 minutes, until vegetables are tender and slightly browned on the edges.
Meanwhile, make the sauce. In a food processor, pulse garlic, parsley, and walnuts until finely chopped. With the food processor running, slowly drizzle in olive oil. Add salt, lemon juice, and sour cream and pulse until fully integrated. Taste and adjust seasoning.
Serve roasted vegetables with parsley cream sauce drizzled on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/10/18/roasted-vegetables-parsley-cream-sauce/