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Export 9 ingredients for grocery delivery
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.
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