Charred Carrots Recipe
charred confit carrots, romesco, pomegranate, feta
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Ingredients
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Carrots
Romesco Sauce
Garnish
Method
Carrots Preparation
- 1
- 2
Roast the Carrots
Spread the carrots on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and nicely charred at the edges. Stir halfway through cooking for even charring.
Romesco Sauce Preparation
- 3
Roast the Vegetables
While the carrots are roasting, place the red bell pepper and tomatoes on a baking sheet. Drizzle with olive oil and roast in the oven for 20-25 minutes until softened and slightly charred.
- 4
Blend the Sauce
In a food processor, combine the roasted bell pepper, tomatoes, almonds, garlic, red wine vinegar, smoked paprika, and salt. Blend until smooth, adding a bit of olive oil to reach desired consistency.
Assembly and Garnish
- 5
Plate the Dish
Once the carrots are roasted, arrange them on a serving platter. Drizzle the romesco sauce over the top.
- 6
Add Garnishes
Sprinkle the pomegranate seeds and crumbled feta cheese over the carrots. Finish with freshly chopped parsley for a pop of color and flavor.
