Recipe courtesy of Food Network Kitchen
Save Recipe Print
Red Crudites with Romesco Sauce
Level:
Easy
Level:
Easy

Directions

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

Photograph by Ryan Dausch

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Red Velvet Cheesecake

Recipe courtesy of Food Network Kitchen

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Red Beans and Rice

Recipe courtesy of Robert Irvine

Red Velvet Swirl Brownies

Recipe courtesy of Sunny Anderson

Red Velvet Heart Pancakes

Recipe courtesy of Food Network Kitchen

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Roasted Red Peppers

Recipe courtesy of Ina Garten

Red Cabbage Slaw

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword