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Roasted Carrot and Pepper Tapenade
Print Recipe
5 from 1 vote

Roasted Carrot and Pepper Tapenade

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Snack

Ingredients

  • 2 yellow, orange or red bell peppers, de-seeded and quartered
  • 2 large carrots, peeled and sliced into ½ inch discs
  • 1 tbsp olive oil plus ¼ cup olive oil, divided
  • ⅓ cup raw almonds
  • ⅓ cup cilantro
  • 1 tbsp red wine vinegar
  • ½ tsp kosher salt

Instructions

  • Pre-heat over to 400°F.
  • Wash and de-seed bell peppers. Wash, peel and chop carrots into ½ inch discs. Place on a baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with kosher salt. Roast for 18-20 minutes or until vegetables are charred and soft. Set aside to cool for 10 minutes.
  • In a food processor, chop almonds until fine. Add cooled vegetables, cilantro, red wine vinegar, salt and remaining ¼ cup of olive oil. Process until smooth. Taste and adjust seasoning as necessary.
  • Serve with raw vegetables, tortilla chips, or as a spread on sandwiches and enjoy!