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Ingredients
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Carrots
Almond Romesco
Pecorino Topping
Method
Preparation of Carrots
- 1
Roast the Carrots
Preheat your oven to 400°F (200°C). Peel and trim the carrots, then cut them into uniform pieces, about 2-3 inches long. In a large bowl, toss the carrots with olive oil, salt, and black pepper until evenly coated.
- 2
Bake the Carrots
Spread the carrots in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.
Preparation of Almond Romesco
- 3
Blend the Romesco Sauce
While the carrots are roasting, prepare the almond romesco. In a food processor, combine blanched almonds, roasted red peppers, garlic, red wine vinegar, olive oil, smoked paprika, and salt. Blend until smooth and creamy, scraping down the sides as needed.
Assembly
- 4
Plate the Dish
Once the carrots are roasted, remove them from the oven and let them cool slightly. On a serving platter, arrange the roasted carrots and drizzle with the almond romesco sauce. Grate or shave the pecorino cheese over the top and garnish with fresh parsley if using.
- 5
Serve
Serve warm or at room temperature as a delicious gluten-free side dish.
