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Smoked romesco sauce on top of this roasted trio of baby carrots, fingerling potatoes and fennel bulbs will make you sing Hallelujah thanks to it intensely fresh and tangy wood-fired flavor.
1/2 Cup sliced almonds, toasted
2 Tablespoon extra-virgin olive oil
1 Small shallot, sliced
1 Clove garlic, peeled and chopped
red pepper flakes
kosher salt
16 Ounce fire roasted red peppers, drained and rinsed
2 Teaspoon sherry vinegar
2 Tablespoon finely chopped mint, divided
1 Tablespoon lemon juice
ground black pepper
350 ˚F
350 ˚F
1/2 Cup sliced almonds, toasted
2 Tablespoon extra-virgin olive oil
350 ˚F
1 Small shallot, sliced
1 Clove garlic, peeled and chopped
Pinch red pepper flakes
Pinch kosher salt
350 ˚F
16 Ounce fire roasted red peppers, drained and rinsed
2 Teaspoon sherry vinegar
2 Tablespoon finely chopped mint, divided
1 Tablespoon lemon juice
Pinch ground black pepper
350 ˚F