Last month, that Sofia and Santiago were not home we left with Romina to New Orleans. I was dying to know the city but especially to eat in all the restaurants I could from there. Everyone told us, it was not a city to visit with children, But, we went anyway and even invited some friends to join us.
We enjoyed every single day, we had an amazing time and we ate deliciously. But they were right, New Orleans is better without children, even though there are things to do with kids, it is a city that is not used to them.
It was so funny that in the hotel we stayed, there is a divine restaurant, decoration, service, menu, etc. But when we decided to go …. we noticed that they did not accept children at that time. But for a person who thinks only of eating delicious food(that is, me), it was not much of a problem.
While the dads and the children went to the room and took a nap. I asked for the things I wanted to try from the menu, a glass of white wine and I sat down with my friend in the lobby to talk and eat. I know that does not sound fancy at all, but I could not leave without trying those delicious dishes. And the truth is not that was more delicious, the food or our conversation.
We tried some roasted carrots with salsa verde, bell pepper sauce and a delicious almond mix, hence my inspiration for these carrots, and a salad made of farro and broccolini divine. I promise that I’ll write my version of that salad later. But for now I’m giving you the recipe for these carrots with green sauce.
And it is not the green tomatillo sauce and cilantro Mexican sauce, it is a version of the Spanish green sauce. Here is the recipe and I hope you like. Prepare it using carrots of all colors, it is best to always have all colors on the same plate, the more colors you have, the more vitamins and antioxidants you eat. Hope you like the recipe, and if you do please share it.
Roasted carrots with salsa verde
- 8-10 carrots
- 2 cloves garlic peeled
- 3 heaping tablespoons capers
- 1 cup parsley
- 1 cucucharada red wine vinegar
- 3/4 cup extra virgin olive oil
- salt and freshly ground black pepper
- Pre heat the oven to 425ºF degrees.
- Peel and slice the carrots. Put them on a baking sheet with parchment paper or a silicone mat.
- Add a tablespoon of olive oil, sea salt and freshly ground black pepper. Cover well all the carrots and baked in the oven until golden brown. More or less about 30-35 min. but remember that every oven is different.
- To make the sauce, add the remaining ingredients in a food processor or blender. Pulse until everything is perfectly well integrated.
Salsa verde is about balancing flavors more than following the exact messurements, adjust as you go.