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Smoked Romesco Sauce

Traeger Kitchen


Smoked Romesco Sauce

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort
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Pellets

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.

Ingredients

How many people are you serving?

8

    Steps

    • 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.
      Grill Icon
      Grill350˚
    • 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.
      Grill Icon
      Grill350˚
    • 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.
      Grill Icon
      Grill350˚
    • 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.
      Grill Icon
      Grill350˚
    • 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!
      Grill Icon
      Grill350˚

    Cooking Notes

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