If you love the flavor of roasted red peppers, you’ll be addicted to this easy Romesco sauce! It’s delicious drizzled over these roasted vegetables and crispy chickpeas.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:1/2 cup sauce (serves 4)
6 oz roasted red pepper (about 1 large pepper)
¼ cup slivered raw almonds
6 cloves garlic
¼ cup olive oil, plus 1 tablespoon divided
1 tablespoon red wine vinegar
¼ tsp paprika
¼ tsp salt
8 large carrots, quartered and cut into 3” pieces
2 15oz can chickpeas, rinsed and drained
1 lb asparagus, washed and ends trimmed
Preheat the oven to 425 degrees.
Cover a large baking tray with parchment paper. (If you don’t have parchment paper, you can spray the pan with a bit of non-stick spray.)
To make the sauce, combine the roasted red pepper, almonds, garlic, ¼ cup olive oil, red wine vinegar, paprika, and salt in a food processor or blender. Blend until just slightly chunky.
Toss the carrots, chickpeas, and asparagus with the remaining tablespoon of oil. Alternatively, you can spray them with olive oil to evenly coat.
Spread the carrots and chickpeas onto a single layer on the baking sheet covered in parchment paper. You may need two baking sheets depending on how large the pans are.
Roast the carrots and chickpeas for 15 minutes then use a spatula to flip them over. Add the asparagus to the oven and continue to cook for 10-15 minutes until the chickpeas are crispy and the carrots and asparagus are lightly browned.
Combine the chickpeas and vegetables then divide evenly onto separate plates. Drizzle with the Romesco sauce.