Roasted Root Vegetables with Romesco Sauce

Name: Roasted Root Vegetables with Romesco Sauce
Ingredients: 3 large carrots (peeled and cut into 2-inch pieces); 3 large parsnips (peeled and cut into 2-inch pieces); 6 medium Yukon Goldnpotatoes (cut into thick wedges); 1 large sweet potato (cut into thick wedges); 2 large red beets (peeled and cut into wedges); 1 medium celery root (cut into 2-inch pieces); 2 red peppers; 1 onion (peeled and cut in half); 1 head of garlic (halved to expose the cloves); ½ cup extra-virgin olive oil (divided); 1 ancho chili; ½ cup blanched almonds; ½ cup breadcrumbs (leftover challah works well); 3 tablespoons tomato paste; 3 tablespoons red wine vinegar; 2 teaspoons pimento (smoked paprika)