Red Crudites with Romesco

By lorik

Ingredients

• Baby Carrots
• Acorn squash
• 1 dried New Mexico chili
• 1 garlic clove
• 1 slice of bread, toasted
• 1/4 cup smoked almonds
• 2 cups quartered tomatoes
• 2 Tbsp red wine vinegar
• 1/2 tsp smoked paprika
• 3/4 cup olive oil
• Baby bell peppers
• Smoked Almonds
• Radishes

Details

Adapted from foodnetwork.com

Preparation

Step 1

Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds. Puree 1 garlic clove, 1 slice toasted bread, 1/4 cup smoked almonds and the chile in a food processor. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar and 1/2 teaspoon smoked paprika; puree. With the motor running, slowly pour in 3/4 cup olive oil. Season with salt and more paprika.

Serve with:

Acorn Squash: Halve, seed and cut into 1/2-inch-thick wedges. Toss with olive oil, salt and pepper. Roast at 425 degrees F, stirring halfway through, until tender, 15 to 20 minutes. (You can do this at the same time as the carrots.)

Baby Carrots: Trim, then toss with olive oil, chopped dill and parsley, and salt. Roast at 425 degrees F, tossing halfway through, until tender, 15 to 20 minutes.

Baby Bell Peppers

Smoked Almonds

Radishes