Roasted Carrot and Sweet Pepper Romesco Dip
Ingredients
- 2 carrots
- 2 red bell peppers
- 1 tsp oil
- 2 tsp oil
- pinch of salt
- 2 pinches salt
- 1/2 cup olive oil
- 1/4 cup toasted pumpkin seeds
- 1-2 tbsp red wine vinegar
- 1 clove garlic
- 1/2 tsp paprika
- 1/2 tsp salt
- handful of fresh parsley
Preparation
Peel and cut 2 carrots into 2-inch strips. Toss with 1 teaspoon oil and a pinch of salt, and add to a baking sheet.
Cut 2 red bell peppers into strips. Toss with 2 teaspoons oil and 2 pinches of salt, and add to the other half of the baking sheet.
Bake at 425 degrees F until soft and starting to brown, about 20-30 minutes, flipping halfway.
When the vegetables are cool, blend with 1/2 cup olive oil, 1/4 cup toasted pumpkin seeds, 1-2 tablespoons red wine vinegar, 1 clove garlic, 1/2 teaspoon paprika, and 1/2 teaspoon salt until smooth.
Add a handful of fresh parsley and blend until the parsley is chopped and incorporated.
Notes
This recipe is inspired by Dimes in NYC.