Roasted Carrot & Sweet Pepper Romesco Dip
Ingredients
- Peel and cut 2 carrots into 2” strips. Toss with 1 tsp oil & a pinch of salt
- add to baking sheet. Cut 2 red bell peppers into strips. Toss with 2 tsp oil and 2 pinches salt
- add to the other half of baking sheet. Bake at 425 degrees F until soft and starting to brown. 20/30-ish minutes
- flipping half way. When veggies 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 tsp paprika and 1/2 tsp salt. When smooth
- add a handful of fresh parsley
- blend until parsley is chopped & incorporated. *Recipe inspired by Dimes in NYC