Step 1

Preheat the oven to 425 degrees.

Step 2

Cover a large baking tray with parchment paper. (If you don’t have parchment paper, you can spray the pan with a bit of non-stick spray.)

Step 3

To make the sauce, combine the roasted red pepper, almonds, garlic, ¼ cup olive oil, red wine vinegar, paprika, and salt in a food processor or blender. Blend until just slightly chunky.

Step 4

Toss the carrots, chickpeas, and asparagus with the remaining tablespoon of oil. Alternatively, you can spray them with olive oil to evenly coat.

Step 5

Spread the carrots and chickpeas onto a single layer on the baking sheet covered in parchment paper. You may need two baking sheets depending on how large the pans are.

Step 6

Roast the carrots and chickpeas for 15 minutes then use a spatula to flip them over. Add the asparagus to the oven and continue to cook for 10-15 minutes until the chickpeas are crispy and the carrots and asparagus are lightly browned.

Step 7

Combine the chickpeas and vegetables then divide evenly onto separate plates. Drizzle with the Romesco sauce.