Garlic has been studied to reduce inflammation, boost immunity, and aid digestion. Even more reason to eat it with everything…. especially after it’s been deliciously roasted.
Roasted garlic plus roasted carrots add nutrients to a classic red pepper sauce. This Roasted Garlic and Red Pepper Sauce is pretty simple with a couple of easy hands-off roasting minutes. Use it on grilled meats and veggies or use to top a stew or soup. Stir in a little yogurt and use it as a dip.
Happy eating,
~Monique
Roasted Garlic and Red Pepper Sauce
2 large carrots
1 large red pepper
1 head roasted garlic
1/2 tsp smoked paprika
dash of cayenne
1/2 tsp salt + extra to salt the carrots
1 tbls lemon juice
4 tbls olive oil
~water or broth to blend
Preheat the oven to 400 degrees.
Slice the top off a head of garlic to expose most of the cloves. Place in a small ramekin and drizzle with olive oil. Cover and roast 30 minutes or until soft and golden.
Rough chop the carrots, place on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and roast until golden, ~roughly 20 minutes.
Roast the pepper over the flames of your gas stove, a grill or under a broiler until the skin is black. Cover the pepper by placing it in a paper bag or wrapping in a tea towel for a few minutes. Then scrape the skin off.
Place all roasted carrots and pepper in a blender. Squeeze the roasted garlic from the skins and add to the blender along with 1/3 cup water or broth and 2 tablespoons of olive oil. Blend until smooth, adding additional liquid as needed to achieve desired consistency. Taste and adjust seasoning as desired.
Serve over roasted veggies, grilled meats, eggs or use as a dip.
