Red Crudites with Romesco Sauce

  • Level: Easy
Save Recipe

Directions

  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.
  2. Serve with:
  3. 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.)
  4. 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.
  5. Baby Bell Peppers
  6. Smoked Almonds
  7. Radishes
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Homemade Red Hot Sauce

Roasted Cauliflower

Cauliflower "Mac" and Cheese Casserole

Roasted Winter Vegetables

Roasted Baby Potatoes with Herbs

Crudites Wreath

Crudites With Olive Butter

Green Crudites with Yogurt-Dill Dip