Serves 2
50 min
Carrot Romesco Sauce
Recipe GLPR120cd9a80a2f61
A vibrant, naturally sweet Spanish-inspired sauce made from roasted carrots and almonds, enriched with smoked paprika, garlic, and a hint of chili heat. This smooth, luxurious sauce works beautifully as a condiment for roasted vegetables, grilled meats, or crusty bread.
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Ingredients
¼ cup blanched almonds
2 medium carrots, peeled and cut into 1-inch pieces
1 small garlic clove
5 tablespoons olive oil, divided
¼ teaspoon red chili flakes
1 tablespoon sherry or red wine vinegar
½ teaspoon Sea salt to taste (about ½ teaspoon plus extra for seasoning)
¼ teaspoon smoked paprika
¼ cup water
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Toss the carrot pieces with 1 tablespoon of olive oil and sprinkle lightly with sea salt. Arrange in a single layer on the prepared sheet.
Roast the carrots in the preheated oven for 30 to 40 minutes, stirring halfway through, until they are very soft and the edges are deeply caramelized and golden brown.
Transfer the roasted carrots to a food processor. Add the blanched almonds, garlic clove, sherry vinegar, smoked paprika, red chili flakes, water, and the remaining 4 tablespoons of olive oil.
Pulse until the mixture begins to break down, then process continuously until the sauce reaches a smooth, creamy consistency with no large chunks remaining.
Taste the sauce and adjust the seasoning with additional salt as needed. Serve warm or at room temperature.
