Romesco sauce is Spanish in origin, made from roasted red peppers, garlic, extra-virgin olive oil and almonds. This year you will begin to see this sauce everywhere. Chefs will use other vegetables to replace the peppers, and they will use this sauce to garnish other vegetables. Jumping on this bandwagon, this recipe uses carrots instead of red peppers. Carrot romesco sauce pairs great with broccoli. How many of us steam or roast broccoli and then throw cheese on top of it? What if we used the carrot romesco sauce instead? Not only are we saving ourselves on fat, but we are adding in another serving of vegetables!!!! That’s a 2 for 1 deal right there. Enjoy this recipe and test it out on all kinds of vegetables from broccoli to Brussels sprouts.
- 2 medium carrots, peeled and cut into 1 inch pieces
- Extra virgin olive oil
- Kosher salt
- 1 clove of garlic, peeled
- 1 Tbsp. sherry vinegar
- ¼ cup blanched almonds
- ¼ tsp. smoked paprika
- ¼ tsp. red chili flake
- ¼ cup water
- Preheat oven to 400 degrees. Toss carrots with 1 Tbsp. of extra-virgin olive oil and season with salt. Roast in the oven until tender for about 30 minutes.
- Remove carrots from oven and place in the bowl of a food processor, add remaining ingredients along with ¼ cup extra-virgin olive oil and puree until smooth.
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