We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content

Smoked Romesco Sauce

15

15

Pecan

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.

8

Activating this element will cause content on the page to be updated.

:

main

  • 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

  • 1

    When ready to cook, set Traeger to 350°F and preheat, lid closed for 15 minutes. Place a cast-iron frying pan or other ovenproof skillet directly on the grill grate to preheat.

    350 ˚F

  • 2

    When the grill is up to temperature, add olive oil and almonds to skillet. Close the lid and toast for 2 to 3 minutes, until barely browned.

    350 ˚F

    • 1/2 Cup sliced almonds, toasted

    • 2 Tablespoon extra-virgin olive oil

  • 3

    Add the shallot, garlic, pepper flakes and a pinch of salt. Stir, and close the grill lid. Allow to cook for 3 to 5 minutes without opening the grill, then quickly open and stir, and close the lid again. Cook until garlic is fragrant and the shallot has softened, about 5 to 8 minutes total.

    350 ˚F

    • 1 Small shallot, sliced

    • 1 Clove garlic, peeled and chopped

    • Pinch red pepper flakes

    • Pinch kosher salt

  • 4

    Remove from grill and allow to cool for a few minutes. In a food processor, pulse the almond shallot mixture until chopped. Add the red peppers, sherry vinegar, 1-3/4 tablespoon mint, lemon juice and a pinch of black pepper and process to a coarse puree.

    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

  • 5

    Taste, adding more salt if desired. Pour into a small bowl for serving and garnish with the remaining mint. Serve with Grilled Baby Carrots and Fennel. Enjoy!

    350 ˚F