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Roasted Carrot Romesco Dip

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 - 6

Ingredients

  • 1 lb carrots (about 5), peeled and cut into ½-inch rounds or smaller if the carrot is very thick*
  • 1/4 cup + 1 tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • ½ cup toasted walnuts
  • 3 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 clove garlic, chopped
  • ½ tsp black pepper
  • Fresh parsley, chopped (for topping, optional)
  • *The smaller you cut the carrot, the quicker it will roast.

Serve with:

  • Pita chips/baguette
  • Crudite: celery, endives, cauliflower, broccoli, carrots

Items you can prep ahead (optional)

  • Roast 1 lb carrots
  • Toast ½ cup walnuts
  • Chop 1 garlic clove
  • Make the romesco (easily prep this ahead, but be sure to let it come to room temp before serving, see note below).

Instructions

  • Preheat the oven to 425F. Line a baking sheet with parchment paper. Add carrots to the baking sheet and toss with 1 tablespoon oil and ½ teaspoon salt. Bake for 25-30 minutes, or until cooked through and charred in spots.
  • In a high speed blender, add carrots, remaining ¼ cup oil, remaining ½ teaspoon salt, nuts, lemon, paprika, garlic, and pepper. Blend until well combined but slightly chunky, scraping down the sides as needed.
  • Transfer to a bowl and sprinkle with parsley and some black pepper.
  • Serve alongside pita chips, toasted baguette, and/or an assortment of raw veggies.

Notes

Substitutions:

  • You could use a jar of roasted red bell peppers in place of carrots for a more traditional romesco.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days.

Leftovers + Repurposing:

  • This dip tastes best at room temperature. Don’t recommend eating it cold out of the fridge, so just pop it in the microwave for 10 seconds or so and give it a stir. This should just take the chill off so it’s closer to room temperature.
  • This week’s dips and recipes all go really well together. I ended up eating a leftover plate of salmon topped with leftover yogurt dip and chimichurri together with a side of toasted baguette topped with romesco (and a dollop of yogurt) + the radicchio salad!
  • Use leftovers on top of bowls.
  • Stir yogurt into leftovers for a cooling yogurt romesco dip!