Traditionally, romeso sauce is made with roasted red peppers and almonds.
But when you’re ordered to stay at home, and the only vegetable in the crisper draw is carrots, you improvise. I whipped up this recipe last week, and I enjoyed it very much. Maybe you’ll like it, too.
I enjoy romesco sauce as a way to jazz up a boring pork loin, but this version made with carrots is just as good. You can roast the pork loin or pork chops along side the carrots and garlic for an easy meal. I think it would be just as good on chicken breasts.
Carrot Cashew Romesco Sauce
- 2 pounds carrots, peeled and cut lengthwise into halves or quarters (you’ll need only about a half pound for the sauce; serve the rest of the carrots on the side of your protein)
- 4 cloves garlic, smashed and skins removed
- 3 mini orange peppers, seeded (optional; I had these in the bottom of the crisper draw and they fit the color scheme)
- 1/4 cup cashews
- 2 tablespoons olive oil, divided (or more to taste)
- 1 tablespoon red wine vinegar
- 3 tablespoons pan drippings or chicken broth or water (more for a looser sauce)
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes or more to taste
- Salt and pepper to taste
- Preheat oven to 425 degrees. Arrange carrots and peppers in a single layer on sheet pan. Add 1 tablespoon of the olive oil plus salt and pepper. Toss to coat. Add garlic cloves in one corner. Place pan in oven for 45 minutes. Stir at least once. You can roast your protein–pork chops, chicken breasts–in the same oven. Remove garlic cloves if they begin to burn.
In blender, add roughly one quarter of the carrots, the peppers (if you used them), the garlic, 1 tablespoon of olive oil plus all other ingredients. Blend until smooth. Add more drippings, broth or water to achieve the consistency you desire.
- To serve dollop sauce on protein and serve with a side of roasted carrots. Yum!